Garnish Finishing Salt

Best Chili Ever

Kate Jennemann


  • 2 pounds Grass Fed Beef

  • 6 strips of Bacon

  • 1 15oz can of Fire Roasted Diced Tomatoes

  • 6oz Tomato Paste

  • 4 Garlic cloves, minced

  • 1 15oz can of Lentils, drained

  • 1 15oz can of Black, Pinto, Kidney beans, drained

  • 1 large Red Onion

  • 1 large Red Bell Pepper

  • 2 cups of Beef Stock

  • 1 Tablespoon Dried Oregano

  • 2 Tablespoons ground Cumin

  • 2 Teaspoons Garnish Salt (Habanero Valencia Orange)

  • 1 Teaspoon Black Pepper

  • 1 Teaspoon Paprika

  • 2 Tablespoons Chili Powder

  • 1 Tablespoon Worcestershire sauce


  • Shredded Cheddar Cheese

  • Sour Cream

  • Chopped Cilantro

  • Lime


  • Cook the Bacon.

    • There’s two ways to do this. Either cook the bacon now in the dutch oven or use pre cooked bacon and add it in later.

  • Brown the Beef!

    • Lay out the beef onto paper towels and let sit for about 30 at room temperature. Heat the dutch oven on medium-high heat, spread the beef onto the hot oiled pan and make an even layer. When the beef is brown and crispy flip over to the raw side and repeat. Cook the rest of the beef until browned. Remove the meat from the pan and set aside, drain off the fat and cooking liquid.

  • Sautée the Onions, Peppers and Garlic.

    • Sautée the onions in the dutch oven until translucent then add in the bell peppers until tender. Add in the garlic.

  • Replace the Beef and all other ingredients. Mix together until fully incorporated. Bring to a boil then reduce to a simmer and cover.

  • Serve and garnish with chopped Cilantro, sour cream, and drizzle with lime juice.