By: jeron furbee
Servings: 6-8 bowls
Ingredients:
1 jalapeno split in half
1 Tablespoon olive oil
3 pound grass fed chuck roast, cubed
2 tablespoons paprika
1 tablespoon onion powder
1 1/2 teaspoons cayenne pepper
1 can beef broth (homemade if possible, organic store bought if necessary)
1 cup chicken broth (homemade if possible, organic store bought if necessary)
¾ cup tomato sauce (homemade if possible, organic store bought if necessary)
4 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
1 teaspoon smoked salt *
2 Tablespoons chipotle chili powder**
2 Tablespoons ancho chili powder**
2 tablespoons regular chili powder**
Instructions: Briefly sear meat in 1 tablespoon olive oil, and then add jalapeno, paprika,
Onion powder, cayenne pepper, beef and chicken broth, tomato sauce and water to
cover. Simmer, covered, for 1-1/2 hours or so. Add cumin, garlic powder, smoked salt,
Black pepper and chili powder. Cook for another 30 minutes or until meat is tender.
Notes: *smoked salt is usually available in bulk, it is expensive but you can buy a small quantity, it should smell like a bar-b-que restaurant in a bag, it adds a nice smokiness and depth
**I use the different chili powders to make it different than chili you’ve had before, it really does make a difference.
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