thick meaty chili

thick meaty chili

Thick Meaty Chili


  • 3 tsp olive oil, divided
  • 2 lb grass fed ground beef
  • 1 tsp coarse salt
  • 1 large yellow onion
  • 1 ½ tsp minced garlic or garlic paste
  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp ground cinnamon
  • 2 ½ cups bone broth
  • 1 28-oz can fire-roasted tomatoes, undrained
  • 2 tbsp tomato paste
  • 2 tbsp honey
  • 1 15-oz can black beans, drained, optional
  • 1 tbsp lime juice

Optional toppings:

  • Diced avocado
  • Chopped green onions or cilantro
  • Lime wedges
  • Roasted pumpkin seeds


  • Dutch oven
  • Slotted spoon
  • Measuring cup and spoons
  • Knives
  • Small mixing bowl
  • Small cup or bowl
  • Can opener

How to:

Heat 1 tsp oil in Dutch oven over medium heat.  As it heats, chop the onion.  Measure the dried spices into small cup or bowl.

Brown the beef in the hot Dutch oven, breaking it up as it cooks, until no pink remains.

Using a slotted spoon, transfer the meat to small mixing bowl, sprinkle with the salt and set aside. Drain the pot and add the remaining 2 tsp oil.

Keeping the heat at medium, add chopped onion and saute until soft but not browned, about 5 minutes. Add garlic and saute 1 minute more. Stir in dry spices.

Throw in the broth, beef, crushed tomatoes, tomato paste and honey, stirring well.

Reduce heat to medium-low and simmer uncovered for 1 hour, stirring occasionally. See how much it’s cooked down? Add beans and lime juice. Cook 5 more minutes.

Serve with or without toppings. YUMM.