I love bean chilis...but beans don't love me. I missed the texture beans give chili, and never really cared for a big bowl of chunks of beef. I made "Chili--As it Should Be!" from Paleo Comfort Foods and found that replacing beans with ground beef was just the textural ticket I needed. I have used the ground beef idea and came up with this chili.
The Penzey's spice gives it spicy punch, but it is great tempered with a big dollop of sour cream. I have also used only grass-fed beef, so do not call for draining any fat, because there isn't any. If you use corn-fed beef, then you will need to drain the excess fat.
The longer this cooks the better. I like to cook it all-day (up to 12 hours) in the slow cooker, but this can also be made on the stove. As with most soups and chilis, it's even better the next day. —JHuggins
bacon fat (or olive oil, not EVOO)
grass-fed chuck roast, cubed
large onion, chopped (~2 cups)
large red bell pepper, chopped
garlic cloves, peeled and rough chopped
grass-fed ground beef
Penzey's Chili 9000
2 15 ounces
cans fire-roasted diced tomatoes with chipotle
2 15 ounces
cans fire-roasted diced tomatoes with green chiles