Classic Farmhouse Beef Chili

Ingredients

• 2 lb Pure Pasture Gourmet Beef Grind

• 2 tbsp Pure Pasture Beef Tallow or Butter

• 1 large yellow onion, diced

• 4 cloves garlic, minced

• 2 tbsp chili powder

• 1 tbsp ground cumin

• 2 tsp smoked paprika

• 1 tsp dried oregano

• ½–1 tsp cayenne (optional, to taste)

• 2 tsp sea salt (start here, adjust later)

• 1 tsp black pepper

• 2 tbsp tomato paste

• 2 (14.5 oz) cans crushed or diced tomatoes

• 1–1½ cups Pure Pasture Beef Broth (as needed)

• Optional (traditional but debated 😉):

  • 1–2 cans kidney or pinto beans, drained

Instructions

1. Brown the beef
   Heat tallow in a heavy pot or Dutch oven over medium heat. Add beef and cook until well browned. Don’t rush this — real flavor starts here.

2. Build the base
   Add onion to the beef and cook until soft, 5–7 minutes. Stir in garlic and cook 30 seconds.

3. Bloom the spices
   Add chili powder, cumin, paprika, oregano, cayenne, salt, and pepper. Stir well and cook 1 minute until fragrant.

4. Tomato + simmer
   Stir in tomato paste, then tomatoes. Add beef broth just to loosen things up. Bring to a gentle simmer.

5. Low and slow
   Simmer uncovered 45–90 minutes, stirring occasionally. The longer it goes, the better it gets. Add beans in the last 20 minutes if using.

6. Finish & rest
   Taste and adjust salt. Let it rest 10–15 minutes before serving.

Notes (this matters)

• That short rib + chuck + brisket blend gives you natural richness — no sugar, no thickeners needed.

• Chili is better the next day.

• Serve with sour cream, sharp cheddar, or just a spoon.