Robust Chili (Slow Cooker)

Makes 10-12 servings

• 2 tablespoons coconut oil or bacon fat

• 1 large onion, diced

• 4 stalks organic celery, diced

• 4 cloves garlic, minced

• 2 pounds grass-fed ground beef

• 1 quart bone broth

• 3 (14.5oz) cans diced tomatoes

• 1 (15oz) can tomato sauce

• 2 (15.5oz) cans kidney or sugar-free chili beans, rinsed and drained

• 1 tablespoon chili powder

• 1 teaspoon basil

• 1 teaspoon oregano

• 1 teaspoon cumin

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon sea salt

• 1/2 teaspoon black pepper

Instructions

1. Heat coconut oil or bacon fat in a medium skillet on medium heat.

2. Add onion, celery, and garlic and sauté for 3-4 minutes. Set aside.

3. Brown the ground beef in another medium skillet on medium heat.

4. In a slow cooker, add sautéed vegetables, ground beef, and remaining ingredients.

5. Add more broth, if needed.

6. Cook on high for 4-6 hours.

Note: I often add shredded kale, fresh cilantro or parsley, or diced green beans to increase the amount of vegetables.