Jenny’s Big ‘Ol Pot Of Chili Recipe


2 TBPS olive oil 

2 medium onions- diced

1 TBSP garlic- minced 

2 lbs. 90-92% lean ground beef (Beef can be substituted for ground turkey, chicken, venison, etc.)

5 TBSP chili powder 

2 TSP paprika 

4 TBSP cumin

 3 1/2 TSP Salt

 1 TSP pepper

1/4 TSP cinnamon 

5 TBSP tomato paste

 2 TBSP honey

 2 cans diced tomatoes

 2 cans of organic kidney beans

 1 can of organic pinto beans 

3 cups of beef bone broth 

Optional: 1/2 teaspoon of cayenne pepper 


  • Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion and garlic. Cook for 5 minutes, stirring occasionally.
  • Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 10 minutes, until the beef is browned, stirring occasionally.
  • Add the chili powder, paprika, cumin, salt, pepper, cinnamon, tomato paste, honey and optional cayenne pepper. Stir until well combined.
  • Add the bone broth, diced tomatoes (with their juice) abs drained beans. Stir until all ingredients are combined. 
  • Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 30-35 minutes, stirring occasionally.
  • Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving. Top with whatever you’d like! I like to top my chili with cheese, Greek yogurt and chives. Enjoy! 


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