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Roger's Chili Con Carne

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Ingredients

  • 6 tablespoon ghee
  • 1 tablespoon olive oil
  • 1 1/2 pounds beef chuck steak, cut into 2 1/2 inch pieces
  • 1 1/2 pounds lean ground beef
  • 2 yellow onions, large, diced
  • 4 cloves garlic, minced
  • 1/4 cup chili powder
  • 2 tomatoes, large, seeded and chopped
  • 14 ounces canned crushed tomatoes
  • 12 ounces canned green chilies
  • 1 teaspoon coconut sugar
  • 1 bay leaf
  • 1 pinch dried thyme
  • 1 teaspoon cayenne pepper
  • 1 tablespoon coconut aminos
  • 1 1/4 cup beef stock
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cans beans (red, kidney, and/or chickpeas, rinsed and drained (omit beans to make paleo)

Instructions

  • Preheat the oven to 300 degrees F Pat dry thebeef pieces with a paper towel, sprinkle a pinch of salt over top, and setaside
  • Heat large heavy bottom skillet over medium-highheat, add half the ghee and olive oil, and add sauté the beef pieces in batchesuntil well browned (about 1-2 minutes per side). Transfer to a large Dutch oven
  • Add the ground beef to the skillet. Cool over medium-highheat, breaking into lumps, until slightly browned. Transfer to the pot with thebeef pieces
  • Remove all fat from the skillet. Add theremaining ghee and stir in the onions, scraping the bottom and sides of theskillet. Cook over medium heat for 3 minutes. Add the garlic and cook 2 minuteslonger. Transfer to the pot with the meat.
  • Stir the chili powder into the meat mixture. Addall the remaining ingredients, except the beans and mix well. Heat to boiling,cover and transfer to the oven. Bake until the meat pieces are tender 1 1/2 to2 hours.
  • When the meat is tender, stir in the beans (omitfor paleo) and return to the oven. Bake uncovered for 30 minutes (add more beefbroth if the chili gets dry).