4 pounds ground beef

3 medium onions, diced

2 cups red bell pepper, diced (or a mix of green and red)

1 jalapeno, finely diced (seeds and pith removed)

3 large cloves garlic, minced

1/3 cup apple cider vinegar

4 cups bone broth

2 cans tomato sauce

2 cans diced tomatoes

4 cans kidney beans

4 Tablespoons Potato or Corn Starch (optional) 


2 Tablespoons Salt

3 Tablespoons Chili Powder

1 Tablespoon Garlic Powder

1 Tablespoon Onion Powder

1 teaspoon Cumin

1 teaspoon Black Pepper

Dash Cayenne Pepper

Garnish: Cilantro, Fresh Onion or Green Onion, Cheese, Sour Cream 


Ever since I started selling this chili people have raved about it. There's no secret, just quality organic ingredients and bone broth of course! This recipe balances flavors and heat for an enjoyable chili that everyone will love.

 **This recipe can be modified to make taco meat: Brown the beef, add onions and sauté until onions are translucent. Add the seasoning blend with half the salt, 1 Tablespoon potato starch, and 1/4 cup of bone broth & 1/4 cup of tomato sauce (optional.) 


In a large pot, brown ground beef over medium high heat. Add onions and sauté until translucent. Add all remaining ingredients except the potato starch and kidney beans. Simmer for 2-3 hours. Sift in potato starch to thicken (optional.) Add kidney beans. *Chefs Note: This chili is way better if it sits in the fridge overnight so make it a day ahead if possible. 

Beef Chili with Bone Broth