Hearty Texas beef chili served with gluten free skillet cornbread. The beef chili is slow simmered with chunks of brisket that melt in your mouth.
For the chili, soak the chipotle chiles in very hot water for at least 10 minutes, then transfer to a blender with 1 cup of the soaking liquid and add the next 6 ingredients. Blend well and set aside. Save any leftover soaking liquid for later.
Pre-heat a large stock pot or dutch oven over medium heat along with 1 teaspoons of oil and add the bacon. Cook for 7 minutes, or until most of the fat has rendered out, then add the onions along with a ½ teaspoon of salt ad few cracks of pepper. Cook for 10-12 minutes or until the onions are soft and translucent. Use a spoon and transfer onions and bacon to a bowl. Raise the heat to just below high and add 1 tablespoon of oil to the pot. Season the brisket with a generous amount of salt and pepper, and cook until brown on all sides, about 7-10 minutes. Turn the heat down to medium. Add the bacon, onion, and blended chile mixture to the pot along with the canned tomatoes. Add the bone broth, cocao powder, and bring the chili to a low simmer. Place a lid on the pot and cook for 2 hours, stirring a few times. You can also pressure cook on high for 45 minutes, it works great. After 30 minutes, check for seasoning, you will most likely need ½ teaspoon of salt. If the chili gets too thick, just add more water. After 2 hours, take the lid off and check for seasoning. It may need more salt or if the flavor is too acidic, add 1 teaspoon of honey or 2-3 drops of stevia. Use a large spoon or spatula to mash to beef cubes into small pieces, this will help make the chili thicker. If the chili is too thin, add 3/4 cup of pork rind panko, of crush some pork rinds into breadcrumbs and cook for 5 minutes to thicken the chili. Remove the heat from the chili and set aside. Chili will get better the next day!
Macros per serving on chili(makes 5 servings):
444 calories per serving
21.3 grams of fat per serving
47 grams of protein per serving
9.5 grams of carbs per meal
2.4 grams of fiber per meal
Macros per slice of cornbread(makes 8 slices)
294 calories per slice
16.4 grams of fat per slice
34.7 grams of carbs per slice
3.3 grams of protein per slice
2.9 grams of fiber per slice