Grassfed Beef & Cholaca Chili
  • 1lb grass finished beef stew meat, small dice
  • 2 organic medium carrots, diced
  • 1 organic red onion, small dice
  • 3 organic mini sweet peppers, sliced
  • 214 oz cans organic diced fire roasted tomatoes
  • 114 oz can organic pinto beans, drained and rinsed
  • 4oz original Cholaca pure liquid cacaocan substitute raw or sweet as desired
  • 1/2cup water
  • 2tbsp organic chili powder
  • 1tbsp organic garlic powder
  • 1tbsp dried pasilla powder
  • Extra virgin olive oil
  • Kosher salt to taste
  1. In a 10″ dutch oven, pour enough extra virgin olive oil to coat the bottom liberally. Heat over high heat until oil is hot but not smoking.
  2. Add the beef and season with kosher salt. Cook beef on high heat, stirring occasionally, until caramelized on all sides.
  3. Add the carrots, onion, and peppers. Reduce heat to medium and cook, stirring occasionally, until onions are translucent. (You likely will have to add more olive oil at this stage if all the oil has burned off while cooking the beef.)
  4. Stir in the chili powder, garlic powder, and pasilla powder. Cook 1 minute, stirring constantly.
  5. Add the tomatoes, Cholaca, beans, and water. Crank the heat back to high and bring to a simmer, stirring periodically.
  6. Reduce heat to low and cover tightly.
  7. Cook covered on low, stirring every once in a while until the beef pulls apart easily with a fork.
  8. Taste and season with kosher salt if needed.
  9. Smile. Because you rock for making Cholaca Camp Chili!
  10. Try not to eat it all standing at the stove. Your campmates are likely hungry too.