This is a manly thermos.
It is filled with manly proportions of manly chili.
Being married to my husband is a bit like being married to Paul Bunyan.
Except…my husband is a nattier dresser.
But anyway, back to the chili (ahem)…
Daniel and I have been freaking out lately over a succulent, spicy, all-meat chili recipe.
I recently doubled the recipe, and used 8 pounds of beef, just so that we would have a stockpile of this chili at our house.
The beauty of this recipe is that you can eat it even if you’re on a special diet. There are no starchy beans or funky spice mixes to worry about, only homemade, hearty goodness.
The beef I use is from grass-fed cows that have never been given growth hormones or antibiotics. This means that the only “low grade dose” of something we are getting from this chili is some serious feelings of well being.
I make sure that my canned tomatoes have only salt and citric acid in them: no other additives or suspicious “natural flavor.”
I also buy a fabulous chili powder from Frontier natural, so the spices I use are unadulterated and non-irradiated.
I sneak in a little bone broth, which is healing for the gut and good for your skin and joints (can we call this chili a youth serum?) Please?
The final beneficial nutritional punch is the addition of grass-fed beef liver. This organ is a powerhouse, and, when ground in to a dish such as this, goes virtually undetected. Just make sure to soak the liver in lemon juice and water for 1 hour, before drying it off and breaking it apart in your food processor.
We are calling this GAPS Chili, because of the diet we are on. It is compliant with the Full GAPS diet, unless you can find some crushed tomatoes without citric acid. In that case, it could work on Stage 5 of the GAPS diet. Lucky you!
GAPS All-Meat Chili
4 lb. ground beef (you can use 3, but the liver flavor will be more pronounced)
1 lb. beef liver (optional) Use the method mentioned above to prepare the liver
1 Tbsp. home-rendered lard or refined coconut oil (I like Nutiva brand)
1 large onion, diced
3 garlic cloves, minced
3 cups crushed tomatoes (a 28 oz. can would work just fine)
6 oz. tomato paste
¼ cup chili powder (I LOVE Frontier’s chili powder…it is so deep and full-flavored)
1 Tbsp. ground cumin
1 Tbsp. dried oregano
2 tsp. Celtic sea salt or RealSalt
¼ to ½ tsp. cayenne
1-2 cups homemade bone broth
1 butternut squash, seeded and cubed (optional)
In a large pot, heat 1 Tbsp. lard over medium heat. Saute the onion, stirring occasionally, for 10 minutes. Add the (optional) broken up liver to the ground beef. Add this mixture to the pan with the onions and brown well. Drain off most of the fat, but reserve a little, around ¼ cup. Add all remaining ingredients, except squash (if using). Simmer over low for one hour, adding more broth if necessary. Add squash 30 minutes before you want to eat.
This chili is much more traditional tasting, without the addition of liver. However, I would try it with liver the second time you make it (make sure the liver is 1:4 with the ground beef). Using liver gives it SUCH a huge nutritional boost, especially if you’re thinking of becoming pregnant, or are pregnant, or nursing! Liver is the best.
You do NOT have to use the butternut squash, but Daniel and I find that we like the sweetness and the “gentle carbs” that it adds to the chili. It gets soft and lovely, from the slow simmer in the last 30 minutes of cooking. I use a medium butternut squash, not a huge one.
I am not a doctor, nutritionist, or health professional of any kind. This blog and this blog post is not meant to diagnose, treat, or recommend treatment for medical conditions of any kind. Please ask a doctor or a professional before making lifestyle or diet changes.
Copyright 2016 by Celeste Lightsey