This delicious chili recipe contains no gluten, no dairy, no cooked oils, and no added sugar. If your chest freezer is empty of wild game, grass-fed bison will make a fantastic replacement! I recommend buying the herbs from a local farmer’s market, instead of from China.
INGREDIENTS:
-1 lb ground venison, elk, or grass-fed bison
-15 oz organic crushed tomatoes
-16.9 oz container Kettle & Fire tomato bone broth soup
-15 oz of Westbrae organic chili beans
-4 packets of Stevia natural sweetener
-organic oregano
-organic basil
-1 medium red onion, chopped
-1 green bell pepper, chopped
-4 cloves garlic, minced
-organic cumin
-pink himalayan salt
-organic garlic powder
-organic chili powder
-Epic Provisions pork fat
-15 oz water
-6 oz Banza chickpea elbow noodles (optional, or mandatory in Green Bay)
DIRECTIONS:
Remove ground meat from the refrigerator. Let set at room temperature for 15 minutes. Season meat with garlic powder, salt, chili powder, and cumin.
Grease a cast iron skillet with pork fat. Set heat to medium. Chop onion and bell pepper, then add them to skillet. Cover the skillet and reduce the heat to low once the grease starts bubbling. Mince the fresh garlic while the peppers and onions are on heat. Add minced garlic, basil leaves, and oregano leaves into the skillet. Lightly coat everything in the skillet with chili powder, garlic powder, and cumin. Cover once again and cook on low until garlic is soft.
When garlic is soft, pour all the ingredients in the skillet into a large pot. Add crushed tomatoes to the mixture. Add all Stevia packets and a small amount of salt to taste. Mixture should be sweet and not bland, like a premium spaghetti sauce. When the proper amount of salt is achieved, add chili beans, 15 oz water, and bone broth soup container. Mix thoroughly. Coat the top of the mixture with chili powder, garlic powder, and cumin. Mix again, then turn heat on high. Once mixture reaches a boil, reduce to medium heat and cover.
Add a small amount of pork fat to the skillet, and set heat to medium. Add a few large basil leaves and several oregano leaves. Immediately cover the leaves with the ground meat. Cook until meat is browned on the outside, but make sure the meat remains pink in the middle. Once the ground meat has a “medium-rare” appearance, remove from heat and chop up into smaller pieces with a spatula. Add all meat to soup pot, then turn soup pot heat to OFF.
Bring a small pot of water to boil. Add some basil leaves and oregano leaves. Add Banza noodles and boil for 6 minutes. When finished, add to soup pot and mix thoroughly.
Turn soup pot heat to HIGH, uncovered. Boil for 1 minute. Remove from heat and serve. Leftovers on Day #2 will even taste better than the fresh batch as the herbs infuse in the refrigerator overnight.
INGREDIENTS:
-1 lb ground venison, elk, or grass-fed bison
-15 oz organic crushed tomatoes
-16.9 oz container Kettle & Fire tomato bone broth soup
-15 oz of Westbrae organic chili beans
-4 packets of Stevia natural sweetener
-organic oregano
-organic basil
-1 medium red onion, chopped
-1 green bell pepper, chopped
-4 cloves garlic, minced
-organic cumin
-pink himalayan salt
-organic garlic powder
-organic chili powder
-Epic Provisions pork fat
-15 oz water
-6 oz Banza chickpea elbow noodles (optional, or mandatory in Green Bay)
DIRECTIONS:
Remove ground meat from the refrigerator. Let set at room temperature for 15 minutes. Season meat with garlic powder, salt, chili powder, and cumin.
Grease a cast iron skillet with pork fat. Set heat to medium. Chop onion and bell pepper, then add them to skillet. Cover the skillet and reduce the heat to low once the grease starts bubbling. Mince the fresh garlic while the peppers and onions are on heat. Add minced garlic, basil leaves, and oregano leaves into the skillet. Lightly coat everything in the skillet with chili powder, garlic powder, and cumin. Cover once again and cook on low until garlic is soft.
When garlic is soft, pour all the ingredients in the skillet into a large pot. Add crushed tomatoes to the mixture. Add all Stevia packets and a small amount of salt to taste. Mixture should be sweet and not bland, like a premium spaghetti sauce. When the proper amount of salt is achieved, add chili beans, 15 oz water, and bone broth soup container. Mix thoroughly. Coat the top of the mixture with chili powder, garlic powder, and cumin. Mix again, then turn heat on high. Once mixture reaches a boil, reduce to medium heat and cover.
Add a small amount of pork fat to the skillet, and set heat to medium. Add a few large basil leaves and several oregano leaves. Immediately cover the leaves with the ground meat. Cook until meat is browned on the outside, but make sure the meat remains pink in the middle. Once the ground meat has a “medium-rare” appearance, remove from heat and chop up into smaller pieces with a spatula. Add all meat to soup pot, then turn soup pot heat to OFF.
Bring a small pot of water to boil. Add some basil leaves and oregano leaves. Add Banza noodles and boil for 6 minutes. When finished, add to soup pot and mix thoroughly.
Turn soup pot heat to HIGH, uncovered. Boil for 1 minute. Remove from heat and serve. Leftovers on Day #2 will even taste better than the fresh batch as the herbs infuse in the refrigerator overnight.
