With chili, the longer you simmer it the better and more flavorful it becomes. Serve this dish with a generous pinch of raw onions on top, some pico de gallo, or even just a drizzle of aged balsamic vinegar. It makes for a filling and satisfying meal, especially on a cold day! I add more broth than a standard chili, so this is a bit soupier. But the flavors are even better with all that bone broth! (Makes 4 servings)
Ingredients:
1 tablespoon organic duck fat, schmaltz (chicken fat), or beef tallow, preferably Fatworks
1 large yellow or white onion, diced
1 fresh jalapeno, seeded and diced
1 pound maitake mushrooms and/or shiitake mushroom caps, chopped
¾ pound organic grass-fed ground beef, buffalo, chicken, or turkey
2 tablespoons chili powder
2 teaspoons minced garlic
4 cups Primal Bone Broth (see recipe below), preferably chicken bone broth, or 1 quart packaged organic free-range gluten- and MSG-free chicken broth
1 (14-ounce) can diced fire-roasted tomatoes
1 (6-ounce) can organic tomato paste
½ teaspoon Himalayan or Celtic sea salt
Instructions:
Melt the duck fat in a large pot or Dutch oven set over medium heat. Add the onion and jalapeno; cook, stirring often, for 3 minutes, or until softened.
Add the mushrooms. Cook, stirring occasionally, for 5 minutes, or until they give off their moisture and it mostly evaporates.
Crumble in the ground meat. Cook, stirring once in a while, for 3 minutes, or until it loses its raw, pink color. Stir in the chili powder and garlic; cook for 15 seconds, or until fragrant. Stir in the broth, diced tomatoes, tomato paste, and salt until the paste dissolves.
Bring to a full simmer, then reduce the heat to low and cook uncovered for 30 to 60 minutes, or until thickened to your taste.
To make this chili in a slow cooker, reduce the broth to 2 cups. Complete the recipe through step 3, then pour the contents of the pot into a 5- to 6-quart slow cooker. Cover and cook on low for 7 hours.
👆UPDATE TO THIS RECIPE: I was made privy to a secret technique to radically enhance the nutrient density of this chili by adding actual LIVER, without anyone even knowing. The taste of the liver, when done this way, is virtually undetectable. Here’s the secret: when the chili is done, and it is bubbling away on the stove, ready to be served, take anywhere from 4 to 8 ounces… Or even more once you become emboldened by how effective this is… Of RAW liver. Blend it in a blender or food processor into a liquid slurry. Then pour this slurry into the bubbly chili, stir, and serve it right away. The pureéd liver will quickly/pretty much instantly cook, but without overcooking it. As such, it adds a certain creaminess to the chili but does not add the strong flavor of liver.
Primal Bone Broth
Makes 3 quarts
I love making bone broth. But I like to make a giant batch and freeze it. This recipe’s for a more manageable amount, but you can always double or even triple it. What’s the difference between a broth and a stock? A broth is typically eaten as is or lightly garnished, while a stock is used in the preparation of other dishes, like sauce and soups. If you can find chicken feet, use them to add more gelatin to the broth (which is extremely nourishing and adds more body to the soup). You can also use 1 to 2 scoops of Vital Proteins Gelatin, lightly sprinkled onto the broth and stirred in as it’s cooking. (Note that this adds 9 grams of extra protein per scoop to your recipe.) I use new canning jars and lids to store the broth in the freezer in 1- or 2-cup servings. Do not use recycled jars: they can break in the freezer. Fill the jars just three-quarters full, as the broth will expand in the freezer.
Ingredients:
1 leftover roasted organic free-range chicken carcass, cut into several pieces
1 pound organic free-range chicken feet, cleaned (see Note), organic free-range chicken necks and/or wings, or 1 to 2 scoops Vital Proteins Gelatin
2 large yellow or white onions, peeled and quartered
1 large head garlic, separated into cloves and peeled
1 medium lemon, halved and seeded
¼ cup raw unfiltered cider vinegar (such as Bragg)
1 tablespoon black peppercorns
2 bay leaves
2 teaspoons Himalayan or Celtic sea salt
Instructions:
Place the chicken carcass and chicken feet in a large stockpot. Add the onions, garlic, lemon, vinegar, peppercorns, and bay leaves. Pour in enough water to submerge the ingredients, then cover them by at least 2 more inches of water, perhaps 4 to 6 quarts. Refrigerate for 1 hour.
Set the uncovered stockpot over high heat and bring it to a full boil. Skim and discard any scum that rises to the surface. Cover, reduce the heat to very low, and simmer for 6 hours. If you are using the gelatin instead of the feet or chicken parts, sprinkle it over the liquid and stir in.
Strain the broth through a colander set over another large pot or a very large bowl. (For the clearest broth, line the colander with cheesecloth.) Stir in the salt. The broth can be refrigerated, covered, for up to 4 days (it will gel), or frozen.
Note: To clean chicken feet, fill a large bowl with 2 quarts water and 2 cups raw unfiltered apple cider vinegar. Add the feet, stir well, and set aside for 10 minutes. Drain in a colander and rinse thoroughly with cool tap water to remove any grit.
This broth can be used in a multitude of ways: on its own, as a stock base for soups or chili, as an enhancer for sauces, for deglazing skillet-prepared recipes, or on its own as a warm and nourishing meal. You can also modify this recipe to include beef, pork, or lamb bones (or a combination of these). To doctor this broth for lunch or dinner, place a small amount of chopped and stemmed leafy greens, perhaps a few small broccoli florets, maybe chopped green beans or asparagus, some leftover roast chicken or pork, sliced mushrooms, or even just a couple of stems of fresh herbs like rosemary or tarragon in a bowl. Heat 1 to 2 cups broth to a low simmer, then ladle over these ingredients. Wait a minute or two for them to wilt or heat through.
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