Bad weather comfort “Chili”

I recently made a great “comfort food” favorite- “Meat Lovers “Vegetarian” Chili!  I put an Old Pine Farm Grass Fed meat twist on a recipe from The Pioneer Woman’s Chili.  It turned out wonderful and was so tasty on a rain/sleet/snow evening!

Oh my word...look how yummy!

Oh my word…look how yummy!



  • 2 tablespoons plus 1 teaspoon canola oil
  • One Old Pine Farm Cube Steak; browned and “cubed again”
  • 1 lb ground pork sausage and 1 lb grass fed beef
    • 2 Tablespoons Olive Oil
    • 3-4 cloves Garlic, Minced
    • 1 whole Large Onion, Diced
    • 1 whole Red Bell Pepper, Seeded And Diced
    • 1 whole Yellow Bell Pepper, Seeded And Diced
    • 1 whole Green Bell Pepper, Seeded And Diced
    • 2 whole Carrots, Peeled And Diced
    • 2 stalks Celery, Diced
    • 1 whole Jalapeno, Seeded And Finely Diced (optional)
    • 3 cups Beef Broth (can Sub Chicken Or Vegetable Broth If You Prefer)
    • 1 can (12 To 14 Ounces) Plain Tomato Sauce or “spaghetti sauce”
    • 1 small can tomato paste
    • 1/2 teaspoon Salt, More To Taste
    • 1 teaspoon Ground Oregano
    • 1 Tablespoon Ground Cumin
  • 2 Tablespoons Chili Powder (more To Taste)
  • 1 can (14 Ounces) Kidney Beans, Drained And Rinsed
  • 1 can (14-ounce) Pinto Beans, Drained And Rinsed
  • 1 can Garbanzo Beans, Drained And Rinsed
  • 1 can Black Beans, Drained And Rinsed
  • 1/2 cup Warm Water
  • Cotija Cheese, For Serving (optional)
  • Pico De Gallo, For Serving (optional)
  • Cilantro Leaves, For Serving (optional)


In a large pot, heat the oil over medium heat. Sear the cube steak and brown the ground beef/sausage.  Add the garlic, onion, 3 colors of bell pepper, carrots, celery, and jalapeno, then cook for about 5 minutes, stirring occasionally, until starting to soften. Add the oregano, cumin, chili powder, and salt. Stir and cook for a few more minutes.

Pour in the broth, tomato sauce, and tomato paste. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Add the beans, stir, then cover and simmer for 30 more minutes.
Simmer for 15 more minutes. Taste and adjust seasonings.

Serve with Cotija cheese, pico de gallo, and cilantro.