Not just a comforting wintertime favorite, this dish is good any time of year. Just the savory scent coming from this simmering pot of chili will bring a sense of comfort and nostalgia.
- 2 pounds grass-fed ground beef
- 3 cloves garlic
- 2 Tbsp butter
- 1 1/2 cups onions, chopped
- 1/2 cup celery, chopped
- 1 1/2 cup carrots, grated
- 2 Tbsp chili powder
- 1 tsp ground cumin
- 1 Tbsp roasted carob powder
- 1 tsp oregano
- 1/4 tsp smoked paprika, red or cayenne
- 1 cup okra or zucchini, chopped
- 24 oz organic tomato sauce
- 1/2 cup organic red wine or water
- unrefined sea salt, to taste
- In your seasoned skillet or 5-6 quart large cast iron pot, brown ground beef and garlic. Cook over medium heat until beef is browned but pink inside. Set aside.
- Add butter, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium high heat, about 5-7 minutes. Once onions are golden and veggies are midway cooked, add okra or zucchini and cook for 2 minutes, making sure you stir everything well.
- Add cooked beef, tomato sauce, and wine or water into the pot and stir well. Bring everything to a boil, stirring frequently, reduce heat and simmer for 20 minutes.
- Check on chili every so often and stir. Add water or tomato sauce as necessary. Add sea salt to taste. Allow to cool for 15 minutes. Garnish with chopped green onions and organic sour cream. Serve immediately or go to the next step of smoking.
- This is done with a smoking tube and the chef’s choice of wood pellets to impart a unique flavor. I use a variety and whatever I happen to have on hand. Not only do you get the subtle smoky flavor but this allows the chili to cool down a little before eating. I usually smoke this for up to an hour.