Saturday, November 24, 2012

Michael's Chili

My brother came up with this chili recipe years ago, and I think he may have forgotten about it, but I use it all the time. It was originally made with kidney and pinto beans, but I just substituted the same amount of ground beef for the beans and it turns out great!

bacon grease or olive oil
1 onion, diced
3-5 cloves garlic, minced
2 15-oz. cans diced tomatoes
2 15-oz. cans tomato sauce
1 cup water
2-3 lb. 100% grass-fed ground beef, elk, or bison
1 TB chili powder
1/4 tsp. red pepper flakes
1/4 tsp. cumin
1 tsp. oregano
1 tsp. sea salt

Heat bacon grease or olive oil over medium heat in a large soup pot. Once hot, saute onion until translucent. Add garlic and saute a couple more minutes, being careful not to burn the garlic. Add meat, stirring to break up clumps, and browning all over. The meat doesn't need to be fully cooked at this point. Add the water, tomatoes, tomato sauce, and spices. Simmer uncovered for 2-3 hours.

Let cool about 20 minutes, then spread on dehydrator trays covered in parchment paper and dehydrate 8-12 hours at 150 F, checking several times during this process to break up clumps and turn over. More dehydrating directions found here.

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