"This chili is great on cold days and as a side to hot dogs on hot days."


1 lb. Slanker 100% grass-fed beef (or buffalo) chili meat or ground beef (or buffalo)

1 medium onion--diced

1 medium red bell pepper--diced

2 carrots--cubed (optional)

28 oz. can diced tomatoes

28 oz. can crushed tomatoes

6 oz. can tomato paste

1/4 tsp. Real Salt Kosher salt

3 Tbs. chili powder


In skillet over medium-low heat, lightly brown the ground beef.  Don't completely cook the beef--just lightly brown it to release some fat for use in sauteing the vegetables. Remove beef to 4-quart pot.

Reheat skillet to medium high heat; add onion and red pepper to skillet.  Cook until onion is translucent, stirring frequently.  Add to beef in pot. 

Turn pot to medium heat, add tomatoes and tomato paste; stir.  Fill tomato paste can 2/3 with water and stir, using a knife to dissolve the remaining paste on the side of the can and add to the pot.

Add chili powder one tablespoon at a time, stirring each one into the pot when added.

Add carrots (optional) to the pot. Once the chili starts to boil, reduce heat to low and stir.  Simmer for 3 hours, stirring occasionally.  The chili should just barely bubble, not boil.  Or cook low and slow in a crock pot for several hours.