By: Rebecca Bercher
2-3 lbs grassfed sirloin
1 large or 2 small onions chopped small
1-3 cloves diced garlic (if you like garlic use 3 cloves, if not so much, use 1 clove)
fresh ground pepper
1-2 jalapeno peppers diced (seeds removed if you don’t want too spicy)
3-4 large tomatoes (or two cans organic diced tomatoes)
1 large can organic tomato sauce
2-3 tablespoons red chili powder
diced sweet onions for garnish
Organic beef broth or stock (optional)
Instructions: 1.Chop sirloin into 1/2″-3/4″ chunks, chop onion into small chunks, dice garlic into small pieces. Make sure to leave fat on the meat.
2.Throw it all into a hot skillet. The beef should have enough moisture to not have to add additional fat.
3.Add sea salt and pepper to taste.
4.Brown meat and onions until onions begin to turn clear and meat is brown and most liquid from the meat has cooked off.
5.Chop tomatoes into small chunks and make sure to get all the juices of tomatoes. Dump into pot with meat. Stir together. If you don’t like the peels, peel the tomatoes first. If you are using cans, use organic because they taste fresher.
6. Stir in tomato sauce.
7. Add chili powder and diced jalapenos.
8.Turn down heat and simmer for several hours.
9. Make sure to taste after simmering and add any additional seasonings to taste. If chili is too mild, you can add additional chili powder and jalapenos and continue to simmer.
10. When finished, serve in a big deep bowl and top with diced sweet onions. Enjoy!
Notes: You can use a different cut of beef, but if you use round or a tougher cut, you will need to use more liquid and simmer longer.
You can make this recipe in a crock pot also.
If your chili is does not have enough liquid with fresh tomatoes and sauce, you can add a small amount of organic beef broth or stock to achieve desired consistency.
The key to this recipe is to simmer the chili for a long time (at least three hour, longer for tougher cuts of meat) to allow the meat to become very tender and the flavors to blend.