No Tomato Chili

Step 1

Trim the fat from your chuck roast and cut into 1/2inch cubes.

Step 2

Heat 1-2 tablespoons of ghee or butter on medium high in a large dutch oven. Cook meat till browned on both sides. I salt my meat with 1 teaspoon of kosher salt here, but if you're sodium sensitive you can wait till the very end to see if it needs any.

Step 3

Add chopped shallots and minced garlic and stir for about a minute. Pour in all 4 cups of vegetable broth. Your meat should be barely covered by the broth.

Step 4

Add chili powder, paprika, and cinnamon and stir to combine. Do NOT add the cumin here, it will come later. Bring all ingredients to a boil, cover and turn down the heat to simmer on low.

Step 5

Simmer for 1 hour and check. If it looks like there's still too much liquid, remove the cover and allow to simmer for an extra 30 min uncovered. If there's not enough, you can add more broth. Add the cumin here and mix in. Simmer another 30 minutes or until your desired thickness is achieved - I prefer mine a little thicker rather than soupy.

Step 6

Add salt, pepper, or any additional spices as you need. Serve warm or cool and add to ziplock bags to freeze and reheat at a later date.