Ingredients
3 lbs grass-fed ground beef
1 large onion, chopped
8 cloves garlic (or 8 tsp minced)
2 x 15 oz cans diced tomatoes
2 1/2 cups chopped broccoli
6 oz can tomato paste
4 oz can green chili peppers
2 tbsps Worcestershire sauce
1/4 cup chili powder
2 tbsp cumin
1 tbsp dried oregano
2 tsp sea salt
1 tsp black pepper
1 bay leaf
Some cooking fat (butter, or olive/avocado oil)
Directions
- Start browning the beef in a large skillet, over medium-high heat
- Chop or dice the onions and broccoli however you see fit (see the useless info below for useful info on the broccoli)
- Drain the beef fat into a large pot (a colander works pretty well)
- Heat the pot up to medium-high
- Sauté the garlic, then add the onions and sauté those for a good few minutes until they are starting to get transparent
- Add in the beef and cook for 4 to 5 minutes
- Add in the rest of the ingredients (tomato things, broccoli, spices, etc.) else and mix
- Add your bay leaf, then cover and simmer for 40 minutes on medium heat, then uncover and simmer for 20 minutes
Useless Information and Photo
The “best chili” genome has been mapped out for a while. There’s no need to add unusual ingredients (see my edit note below) or remove any usual ones, unless you’re in a chili cookoff or maintaining a certain diet. This recipe is for the latter reason since it removes the high carb beans…although I will say you could eat worse carbs than beans. Chili cookoffs are probably all politics and favor paybacks anyways, because no one with a sense of self-worth or decency wants chocolate or raisins in their chili.
Bay leaves are probably a scam but I included it here in case you bought a jar of 100 of them for one recipe and can’t bring yourself to throw 99 of them away.
Instead of diced tomatoes, you could use stewed tomatoes, but I would cut up the tomato pieces.
The two teaspoons of salt here are like the max amount you’d probably want to put in. I made a batch with just one teaspoon and it was ideal for me. Any more than two and it’s just going to taste like salty ground chuck.
You could probably brown the chicken separately from the garlic and onions but I don’t find it necessary.
The batch I recently made was turning out too dry because I accidentally drained one of the cans of diced tomatoes, so I added some beef broth to make it work.
If you used a high fat percentage of beef like I did, you may want to not use all of it for the sautéing since you’ll have plenty of it, but I would save that fat for cooking later. I do that all the time and it adds a nice dimension of flavor to whatever it is you’re cooking, and it’ll save you butter or whatever oil you would use otherwise. This time I didn’t drain it and you can tell it’s very fatty:
EDIT: I added broccoli to the recipe, which I know is very unorthodox. I did this for a few reasons: I like broccoli and vegetable carbs ones I prefer. If you use a food processor to dice the broccoli very finely you probably wouldn’t even taste or feel them in the end product. I often use frozen broccoli for this and those are thoroughly cooked to begin, so some of it dissolves in the chili anyways.