Farmhouse Chili

Farmhouse Chili – Made with locally raised meat, and all Organic Veggies, this chili is full of flavor and good-for-you ingredients

Ingredients
8 oz. grass fed ground beef
8 oz. pasture raised ground pork
¼ cup bacon fat or lard of your choice
1/3 cup each: dried pinto, black & red kidney beans – soaked overnight in 2 qt warm water
3 medium carrots coarsely chopped
3 celery ribs chopped
1 medium onion finely chopped
½ cup cauliflower (riced in food processor)
3 cups home-canned tomato puree
1 ½ Tsp each: ground cumin, chili powder, granulated garlic
1 tsp ground cayenne
½ tsp Sea Salt and Black pepper
2 bay leaves

Directions
Pre-heat cast iron dutch oven or large non-aluminum saucepan on stove top
Melt lard, add beef and pork, stir over medium heat until browned
Add vegetables (except cauliflower) and spices, stir over medium heat until veggies start to sweat, and onions become translucent
Stir in all remaining ingredients, add two cups of filtered water, and simmer uncovered for two hours, stirring occasionally
If beans are soaking up the liquid, you may need to add more water
I intentionally made this chili mild. Peppers and spice can be adjusted to taste.
Serve hot topped with diced fresh tomatoes, green onion and avocado
For those that can tolerate dairy, a dollop of sour cream is a great topper too, along with some shredded local cheese
I made this at home for myself and my husband. He has his over a bed of steamed jasmine rice. I had mine over a bed of wilted baby arugula. The only change I would make would be to soak the beans for an additional day, as they took a long time to cook, and I found myself adding a bit of water to the pot.
Note on ingredients used: I buy my meat from my neighbors, so I know how it was raised and what it was fed. Most independent health food stores and farmers markets will carry locally raised meats. I use all Organic spices from Frontier. Bacon fat or lard should be from a trusted source. In place of home-canned tomatoes, you can use Organic BPA free canned tomatoes. I don’t peel my carrots, as much of the nutrients are in the skin. Just give them a good scrub with warm water. All vegetables used are Organic and sourced locally whenever possible