This 100% grass fed and finished, pasture raised bison and beef organ meat chili is simmered with simple spices, activated beans and vegetables in hearty, pure tomato sauce. It’s a perfect dish to enjoy throughout the week, and it’s one of the easiest things to make that’s nutrient dense and won’t rot you from the inside.

I went out of my way to choose grass fed and finished bison meat because beef has a less balanced micronutrient profile, but if beef or another ruminant is all you can access, that’s fine too. Here I actually included a mixture of beef heart and elk liver pâté that I store in the freezer to infuse deep nutrition into many different recipes. Ground meat in general tends to be a pretty dang affordable type of meat, especially when 100% grass fed and finished, pasture raised meat is a non-negotiable like it is for me. Free yourself from the toxic food industry and many other industries, and become more alive.

Ingredients

• 2 tbsp healthy cooking fat, ie. grass fed and finished tallow, nitrate-free organic lard, biodynamic olive oil, grass fed ghee, or virgin cold pressed organic coconut oil

• 1 organic onion, small dice

• 500g grass fed and finished, pasture raised bison muscle meat and/or organ meat blend

• big scoop of blended grass fed and finished, pasture raised organ meats (optional) - I used a mix of beef heart and elk liver pâté, use any variety you like

• 2 cloves organic garlic, minced

• 1 tsp organic cumin

• 1 tsp organic chili powder

• 1 tsp organic/wild dried herbs

• 1 tsp organic paprika

• 1 tsp organic coriander

• 1/2 tsp organic chipotle powder (only if you like it on the spicy side)

• sea salt and black pepper, to taste (1-1.5 tsp salt seems to work fine, start off small and add more to taste)

• 1 cup dried organic beans, activated over 24 hours in a non-metallic bowl, covered in filtered water mixed with 1 tsp magnesium chloride (will interact with metal bowls) and a splash of apple cider vinegar to activate enzymes and lower phytic acid, and finally pressure cooked (this is the only painstaking part of the process, omit if you don’t have time for beans)

• 1 organic bell pepper, chopped

• 1 cup organic vegetables of your choice (here I used a basic frozen peas-corn-carrots-beans blend)

• 500 ml (1 glass jar) organic tomato passata

• fresh minced organic parsley or cilantro, organic lime juice, organic avocado, and/or raw grated cheese, to garnish

Method

1. Heat up a large pot/Dutch oven on medium-high. Drop in the cooking fat and sauté all of the ground muscle and/or organ meats until crumbly, browned, and mostly cooked.

2. Add the onion and stir until translucent and soft, about 3 or 4 minutes. Add the garlic and stir for 30 seconds. Add the spices, herbs, salt and pepper, and stir everything to combine. Add a spoonful of tomato paste if you like.

3. Add the vegetables and beans and stir some more, about a few minutes until everything is coated in the aromatics and fat.

4. Add the tomato sauce, stirring everything to combine. Bring to a boil, simmer for 15-20 minutes. Taste test and adjust seasoning if needed. Serve hot with garnishes of your choice.

Tips

• Use a non-plastic cooking spatula, like wood or bamboo.

• Make it a quick bolognese by just using salt and pepper with herbs as the seasoning, and serve with organic pasta of your choice (whether it’s grain or lentil/alternative GF pasta)

• For extra depth of flavour, you could use a splash of organic balsamic vinegar added in with the herbs/spices.