Meat & Bean Chili

Serves 4-6

Bethany Jean Clement of The Seattle Times published her take on chili she remembered from back in the day. We decided to try it out but, naturally, had to make a few changes because it's what we do. Here's our latest chili recipe.

Ingredients

• 1 medium organic yellow onion
• 1 tbsp organic avocado oil
• Salt & freshly ground pepper
• 1 lb ground grass-fed beef
• 1 lb ground pork (natural, no antibiotics, yadda yadda, you know us)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp ground oregano (I couldn't find ground, so I got leaves and smashed them up)
• 1 tsp garlic powder
• 1 tsp Jacobsen's Chili Lime Salt
• ½ tsp salt (I had sea salt on hand, so that's what I used)
• ¼ tsp cayenne
• 1 14.5 oz can of organic fire-roasted diced tomatoes
• 3 tbsp organic tomato paste
• 1 16 oz can of kidney beans
• ¼ cup of corn polenta grits (found in bulk section of grocery store) or you can use masa flour
• Toppings: organic 3-cheese Mexican mix, green onions, chopped avocado,
• organic sour cream, Fritos

Instructions

1. Dice and sauté onion in avocado oil in Dutch oven or stock pot over medium-high heat, sprinkling with salt and pepper.
2. When onion begins to soften, add meat and all the spices, including salt and cayenne. Brown over medium-high heat, breaking meat up so it crumbles.
3. When meat is browned, add tomatoes, a can of water, and tomato paste. Combine and bring to simmer over high heat, then reduce to low and simmer for a half hour, stirring occasionally.
4. Drain and rinse kidney beans, add to pot, stir, and simmer for 10 more minutes.
5. Mix the corn polenta grits with ¼ cup water to make a slurry; stir into pot. At this point, taste to decide if you want more salt, heat, etc. Simmer for 5 more minutes.
6. Ladle into bowls. Place optional toppings alongside for people to add as they wish (cheese, onions, avocado, sour cream, Fritos-which can go into the bowl or used to dip).

Note: anything you can get organic (like spices), do!

January 2023