Y'all are gonna need:
One package of good quality hormone and nitrate free pork bacon (you're gonna use the fat and save the bacon)
1 lb. (or more) of good quality (grass fed/organic is best) stew meat
Fresh ground salt and pepper
1 med-large onion, diced
5 garlic cloves minced (or put through a garlic press)
"Seasonings":
1 Tbsp. EACH: Chili powder, smoked paprika, comino (cumin), celery powder (or celery salt), Swerve Brown Sugar Sub., Oregano
1/2 tsp. Ground Cayenne pepper.... add more as desired for heat.
1/4 tsp. Turmeric
1/2-1 tsp. Kosher Salt and Fresh Ground Pepper
Thickener:
1/8 c. Arrowroot powder...or 1/4 tsp. Xantham Gum, OR your choice of thickener to replace traditional flour (we are making a Roux here)
OPTIONS HERE:
Easy: Add 2 more Tbsp. of Chili Powder, try Chiptle, Arbol, or Anaheim, change of the types of Chili Powder for full flavor
OR
Harder: Grab a couple of bags of dried chilis... Anaheim, New Mexico, Arbol (these are hot). Steam them to release the chili "meat"...scrape it out of the skins. Toss skins, save "meat". This will be much more time consuming, but it will give the best flavor option.
***1 can hatch chili puree (hot, med or mild - your choice) - this may be hard to find, try pureeing a can of medium hatch green chilis...the flavor is wonderful, but if you can find fresh...go for it! ;)
1 Tbsp. Brown Sugar
1 - 6oz can tomato paste
1/3 C. tomato sauce
1/4 C. apple cider vinegar (with the mother)
1 tsp. Worchestershire sauce (I use Amy's Organic)
1/2 tsp. liquid smoke (optional)
Beef Broth, or Bone Broth (as needed)
Pat your stew meat dry and spread over a baking sheet or cutting board. Sprinkle all over with fresh ground salt and pepper. Set aside.
In a large dutch oven, cook your bacon to release the fat. Remove bacon and save for another use. Leave fat in pot; with heat on med-high, add your stew meat and brown on all sides to form a nice "crust". Once meat is browned, add onion and garlic, reduce a little bit, stir it all together and allow the onions and garlic to just soften. Add seasonings, (Chili powder through cayenne), stirring to combine, reduce heat to medium, stir in your chili "meat" or paste or additional powders (whichever you chose).
Once meat is almost completely browned through, sprinkle with Arrowroot Powder (or xantham gum) and stir well to form a roux. Add (Swerve) brown sugar sub. through liquid smoke and reduce heat to low. Drizzle ONLY enough broth to keep it from burning: Chili is not soup, it needs to be thick and hearty, not soupy. Cover with lid leaving it to vent with about a 1/2 inch breathing room. Stir occasionally and check to see if it needs more broth...note, just add enough broth to keep it from sticking...it should be literally thick red meat at this time, not brothy..... I repeat...we're not makin' soup here. ;)
Simmer 1 to 3 hours, checking often to keep it from losing too much moisture. Test your meat, when it falls apart, you're ready to eat! Taste often and adjust seasonings if needed.
Serve small bowls and top with a dollop of sour cream, shredded cheddar, maybe some chopped avocado and or black olives...go wild!
Serve with a hearty "low carb" bread of choice. ENJOY! :)