When I was a little girl my Mom would fix a fun meal for us kids when my Dad was off at dinner meetings. Later I realized she was just heating up canned Chilli con carne.  Now I’ve learned home-made Chilli con carne is incredible.  Made from scratch this comfort food goes to a level high above simply satisfying hearty and delicious.  When I have guests it pairs well with my Organic White Flour SourdoughTortillas , and salad.  By itself this is a wonderful Paleo meal.

• 1-2 cups dry beans best home-grown
• 1/4 to 1/2 teaspoon baking soda
• Filtered water to cover
• 1/2 cup beef bone broth, with 1/2 tablespoon of the fat from it *
• 1 tablespoon good fat:  Home-made lard, bacon fat, peanut, olive or coconut oil for sautéing
• 4-5 cloves garlic
• 2 medium bell peppers
• 1 medium onion
• 1 small jalapeno pepper
• 1 lb. Grass-fed ground beef
• 2 tablespoons smoked paprika
• 1 tablespoon fresh ground black pepper
• 1 teaspoon fresh ground white pepper
• 1 teaspoon fresh ground red pepper
• 1-2 teaspoons unrefined sea salt
• filtered water as needed
• aged farmstead raw milk cheese (I like Fiscalini; San Joaquin Gold, or Lionza)

Cover beans with more than an inch of filtered water, add more water if it all gets soaked up. Soak for about 24 hours. Drain beans and rinse.  Place in a pan, and again cover with an inch or more of filtered water.  Bring to a gentle boil. Reduce to simmer, when the action calms down add the beef bone broth. *  Bone Broth or Stock   Simmer with lid on until tender, about 4-5 hours.  Add more water if needed don’t let the beans go dry.  Clean and dice vegetables.  Sautee in fat until soft and slightly browned.  Add meat.  Cook until browned.  Add to beans.  Add spices, mix well,  I like to let everything simmer together for 15-20 minutes. To serve top with shredded aged raw milk cheese.  Enjoy on cold winter nights.

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