Fieste Chili (without the bad stuff)
I like chili but most recipes are full of things we probably shouldn’t be putting in our bodies. Even commercial broth, used to make some chili, is void of anything nutritious and adds loads of chemicals and preservatives. After several tries I’ve concocted a tasty nutritious bowl of belly filling goodness . Its good on cold dreary days. Its tasty smothered on homemade fries, chips, or baked taters if you are allowing the carbs. I like mine with cheese because I’m a cheese lover. I’ve finally found a raw cheese that I LOVE: Organic Valley Raw MILD chedder. There are definite health benefits to Raw Cheese. And of course I use organic when I can and the animal products are grass fed and finished when possible. I try to make this every other week-its one of the ways I make sure I’m consuming healthy broth.
The Recipe:
In a large pot, brown two pounds of ground cow or buffalo
Once the meat is mostly browned (do not drain the grease-thats loads of healthy fat)
add:
2 cups of broth –I used to make it in the slow cooker but now my own personal caveman does all the work in his pressure cooker
1 tablespoon diced garlic
1/2 to 1 chopped onion
28oz can of tomatoes (I use bionaturae Organic which uses less sodium then most)
2 or 3 bell peppers diced-I like to use orange and yellow and red which puts the Fieste into my Chili
If I remember I also add diced green chili’s or a jalapeno for kick
1-3 Tablespoons of chili powder-start with one and taste-it’ll get spicier with age so think of leftovers too
2 Tablespoon of Molasses
2 Tablespoons of coco powder.
and sometimes a couple Tablespoons of brown sugar
Optional, add some chopped up liverwurst or braunschweiger to the chili. This is an easy way to start incorporating organ meats into your diet. You can’t even tell its in there.
Bring to a boil, then turn the burner to low and let simmer. It’ll be ready and all the flavors incorporated after about an hour.
Vintage Vittle Recipes 