Stick To Your Ribs One-Pot Chili (Stove Top or Slow Cooker)

Cooking Time

1 hour 15 minutes stove top; 4-6 hours slow cooker


About 8 servings


  • 3 fresh chopped tomatoes
  • 1 TBSP ghee/grass fed butter/lard from pastured pigs
  • 1/2 jar organic tomato paste (10-14 oz)
  • 3 garlic cloves
  • 1 tsp paprika*
  • 2 tsp unrefined sea salt
  • 1 tsp chili powder or to taste*
  • 1-2 TBSP cumin*
  • 1 tsp cinnamon*
  • 1-2 chopped onion
  • 1 red and green pepper diced (optional)
  • 4 cups shredded zucchini
  • 2 – 4 peeled and diced turnips or rutabagas
  • 2 lbs 100% grass fed ground beef or mix of ground beef and ground pastured pork
  • 2 large shredded carrots
  • About 2 quarts of homemade stock or water

*I often like to double these spices but try it first with these amounts and then double the spices if you’d like!*


Stove Top Directions:

  1. Sauté the meat with onions and garlic in a large pot until mostly done, remove and put into a separate bowl. 
  2. Sauté the peppers (if using) until soft in the beef grease + added ghee/grass fed butter/lard.
  3. Then add all the rest of the ingredients into the pot and fill 2/3 of the way with homemade stock or water. 
  4. Cover and cook on medium/low heat for 45 min to 1 hour until turnip cubes are soft. Stir frequently. 
  5. If it is too thin leave lid off and simmer for 5-10 more minutes. 

Slow Cooker Directions:

  1. Sauté the meat with onions, garlic and spices in a large skillet/pan until mostly done. 
  2. Add the contents from the skillet/pan into the slow cooker and then add the rest of the ingredients.
  3. Cook on low for about 6 hours or high for 4 hours. It’s done when the veggies can be cut easily (for example, the turnip cubes are soft).
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