There’s nothing like enjoying a bowl of warm, hearty chili on a cool evening. This Paleo friendly recipe incorporates EPIC grass-fed beef tallow as well as beef jalapeno sea salt bone broth for a nose-to-tail dish that is sure to become your family’s favorite.

Grass-fed Beef and Venison Chili

Ingredients:

• 1 lb ground grass-fed venison
• 1 lb ground grass-fed beef
• EPIC beef tallow
• 1.5 tbsp chili powder
• 2 tbsp chipotle chili pepper
• 1 tbsp dried thyme
• 2 tbsp smoked paprika
• 3 tbsp cumin
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 orange or yellow bell pepper, diced
• 6 gloves garlic, minced
• 1 can tomato paste
• 2 cans fire roasted diced tomatoes (14oz)
• 2 cans crushed tomatoes (14oz)
• 1 jar EPIC Beef Bone Broth
• 1 tbsp brown sugar or maple sugar
• 1/2 tsp cinnamon
• salt and pepper to taste

 Directions:

1. Add a hearty spoonful of EPIC beef tallow in to a hot Dutch oven.
2. Brown meat in pan, stirring occasionally.
3. Add chili powder, chipotle chili pepper, thyme, paprika, and cumin while meat is cooking.
4. When fully cooked, remove meat from pan.
5. Add another hearty spoonful of EPIC beef tallow to the Dutch oven.
6. Saute bell peppers and onion over medium-high heat, stirring occasionally.
7. When slightly browned, stir in minced garlic.
8. Once garlic is fragrant, stir in tomato paste and cook for roughly one minute.
9. Reduce heat and stir in both diced and crushed tomatoes, EPIC Beef Jalapeno Bone Broth, sugar and cinnamon.
10. Stir to incorporate well and bring to a boil.
11. Reduce heat and let simmer for at least 30 minutes, stirring occasionally.

Recipe Credit: Casey Robertson, EPIC Product Developer