Slow Cooker Caveman Chilli

July 30, 2019

Slow Cooker Caveman Chilli

This delicious Slow Cooker Caveman Chili is packed with hearty, tender chunks of meat, lots of vegetables and a few special nourishing ingredients.

INGREDIENTS
2 pounds trimmed grass-fed beef stew meat, cut into 2 inch cubes
4 tablespoons pasture butter, ghee, or coconut oil, divided
1 teaspoon sea salt 
12 ounces organic or pastured bacon, cooked until crispy, broken into chunks - optional
2 organic yellow or red onions, cut into 1 inch chunks
7 fresh organic garlic cloves, coarsely chopped
2 organic red, yellow or orange bell peppers, halved, seeded and cut into 1 inch chunks
2 organic jalapeños, halved, seeded {only if you don't like too much heat/spice, otherwise don't remove the seeds}, and diced
2 cups organic celery, diced {about 5 stalks} - optional
4 cups fresh organic tomatoes, diced OR 28.2 ounces canned organic crushed tomatoes
1 cup beef bone broth 
2 heaping tablespoons chili powder blend
2 teaspoons cumin
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon turmeric powder
1/4 teaspoon ground cinnamon
1/4 teaspoon kelp granules - optional
2 tablespoons cacao powder
2-3 tablespoons maple sugar or maple syrup


OPTIONAL TOPPINGS:
Fresh cilantro
Lime wedges
Green onions
Grated organic raw cheddar cheese
Organic sour cream
Crispy bacon pieces
Sliced jalapeños
Raw sauerkraut or kimchi


INSTRUCTIONS
If you're using bacon, cook bacon until crispy {this takes about 20 minutes}. Set aside.
Heat 1 tablespoon of butter {or fat of choice} in a large saucepan or Dutch oven over medium-high heat until melted and hot {a couple of minutes}. Season stew meat with sea salt. Brown HALF of the stew meat on all sides {this takes about 5 minutes}, then pour browned meat into slow cooker. Add 1 more tablespoon of butter to the pan, repeat with the remaining meat. [NOTE: You can season the stew meat with sea salt in the saucepan if that's easier for you, just use 1/2 teaspoon for the first batch, and 1/2 teaspoon for the second batch.] Once browned, add to the slow cooker.
Using the same pan, melt 2 tablespoons of butter {or fat of choice} over medium-high heat. Add chopped onions and garlic and sauté until they begin to caramelize or turn light brown, about 5-7 minutes. Once cooked, add to the slow cooker.
Add the remaining ingredients to the slow cooker. Stir to combine.
Cover with lid and cook on LOW for 6 to 8 hours or HIGH for about 4 hours until meat is fork tender.
Taste and adjust seasonings ... if you prefer more sea salt or more spice/heat, add some now.
Serve hot with the optional toppings listed above or add your own favourites. Enjoy!





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