This chili was born out of the need to sneak in a ton of nutrition for my husband and boys In sneaky way that they cannot detect. My husband will eat loads of fresh greens and organ meat as long as he does not see it. What better way to do this than with chili? This batch serves a protein loving husband, a nursing Mom and two heartry eating toddlers for three nights.
1’pound grass fed beef marrow bones
1 pound pastured lean ground pork (preferably soy free)
1.5 pounds ground venison
1 pound grass fed organ meat grind (ground beef, liver, heart and kidney)
2 cans organic tomato sauce
1 can organic diced tomatoes
2 pounds organic fresh raw greens ( I used mustard and turnip greens, kale and spinach), chopped
1.5 pounds mushrooms, chopped
1 onion, chopped
1 pound carrots, sliced
1 whole head of garlic (about 6 large cloves)
2 Tbsp coconut oil
3-4 Tbsp chil Powder
1 Tbsp cumin
1 Tbsp real salt
3 Tbsp cinnamon
Preheat the oven to 400 degrees. Line a baking sheet with foil and stand the marrow bones vertically in the center. Melt half of the coconut oil in a large pot over medium heat. Sauté the onions and garlic until translucent. Next add the carrots and mushrooms and cook until soft. Then add the greens in batches and cook until reduced in size. Finally add the tomatoes. Remove all from heat and purée in a high speed blender.
When the oven is preheated, roast the marrow bones for 12-15 minutes or until marrow is soft. Remove from the oven
Heat the remaining coconut oil in the same large pot. Sautéed the beef, venison and pork in batches. Add one third of the spice mix to each batch. When all three are browned, add in the veggie purée, two cans of tomato sauce and the marrow bones. You can scoop the marrow out first and reserve the bones or put the whole bones in the pot if you have time to cook it all day.
I made the chili in the morning and let it cook until dinner. You could also make it immediately prior to serving. For those of you who fear the taste of liver, the spices completely hide any hint of its presence.