Real Texas Chili (with slow cooker + Instant Pot options)

🧂 Ingredients

• 2 Tbsp pastured tallow

  (lard or heat stable oil would also work)
• 1 large yellow onion

  chopped
• 2 bell peppers

  any color, stem and seeds removed, chopped
• 2 pounds pastured ground beef
• 1 14-16 oz can diced tomatoes
• 1 6 oz can tomato paste
• 2-3 cups water
• 2 Tbsp pure maple syrup or organic granulated sugar

  use more/less to your liking
• 2 Tbsp chili powder
• 1 tsp cumin
• 1 1/2 tsp garlic powder
• 2 Tbsp smoked paprika
• 2 tsp sea salt
• 1 scant tsp black pepper
• 1/4-1/2 tsp cayenne pepper
• 1 can

  or 2 cups cooked dark red kidney beans (could also use pinto or red beans)
• 2 tbsp Sour cream
• .25 cup shredded cheddar
• 1 tbsp sliced green onions

Instructions

• 1 Melt the tallow over medium high heat, then saute onions and bell pepper for a
  few minutes. Add the ground beef and cook, stirring occasionally until just
  browned (I don't drain the fat, but you can if you prefer)
• 2 Add tomatoes, tomato paste, and water, and simmer for about an hour.
• 3 Stir in remaining ingredients and simmer for another 30-45 minutes. (This is a
  great time to put a batch of homemade cornbread in the oven!)
• 4 To serve, top each bowl with shredded cheddar, sour cream, and sliced green
  onions, and add a slice of cornbread on the side.

Nutrition Info