By: Les Murray
2 lbs ground grass-fed beef
1 lb ground spicy italian sausage (without casing)
16 oz diced tomatoes (canned or fresh)
1 medium onion, diced
4 cloves garlic, minced
2 Cups beef stock or bone broth
1 tbsp salt
1 tsp black pepper
1 Bay leaf
1 tbsp Cumin powder
1 tbsp dried Oregano
1 tsp rubbed sage
1 tsp dried rosemary
1st Chili Spice Mix
1 tsp Cayenne pepper
1 tbsp California or New Mexico chili – powdered
1 tbsp dark chili powder
1 tbsp Paprika – powdered
2nd Chili Spice mix
1/2 tbsp California or New Mexico chili – powdered
1/2 tbsp dark chili powder
1/2 tbsp Paprika – powdered
1. In a large saucepan brown 1 pound of the ground italian sausage, reserve the fat.
2. Remove sausage and set aside. Then brown the 2 pounds ground beef. Reserve the beef and drain all but 2 tablespoons of the fat.
3. Add the garlic and onion, cook and stir until tender. Then add diced tomatoes and cook until they begin to break down, about 5 minutes.
4. Add beef stock to deglaze pan, scraping up any browned bits.
5. Add the reserved meat, bay leaf, cumin, oregano, sage, rosemary, salt, pepper, and 1st chili spice mix. Mix well.
6. Bring to a boil then reduce heat and simmer, covered , for 2 hours. Stir occasionally to prevent burning.
7. Add the second chili spice mix and cook, covered, for an additional 20 minutes.
Notes: Normally I use beer to deglaze the pan after cooking the onions and tomatoes, but since this is a paleo recipe beef stock works just as well.
This tastes even better the next day, if you can wait that long.