Ragu Chili

Ingredients for the chili:

• 3 pounds organic grass-fed beef. 
• 24 ounces organic Bonafide chicken bone broth. 
• 4 cans petite diced tomatoes. 
• 2 cans fire roasted tomato salsa. 
• 1 Tbsp. dried oregano. 
• 1/2 Tbsp. dried thyme. 
• 1/2 Tbsp. dried basil. 
• 4 Tbsp. chili powder. 
• 1 Tbsp. dried cumin. 
• 1 Tbsp. garlic powder. 
• 1 Tbsp. onion powder. 
• 2 Tbsp. dried cilantro. 
• 1 tsp black pepper. 

Ingredients for the beans (optional) if you're making beans:

• 2 pounds dried pinto beans. 
• 48 ounces water. 
• 4 Tbsp. butter. 
• 1 tsp salt. 
• 1 tsp black pepper. 
• 5 Tbsp. soy sauce. 

Directions:

1. If you're making the beans, soak them in 3 times the amount of water for 8 hours. 
2. Drain and rinse the beans. 
3. In a 6 quart ceramic coated cast iron Dutch oven, add all of the ingredients for the beans and cook them on medium-high heat (6) for 30 minutes, stirring occasionally.
4. Preheat the oven to 350 degrees Fahrenheit. 
5. Cover the beans and bake them for 90 minutes. 
6. Transfer them to a glass storage container, and allow them to cool on the counter for one hour before transferring them to the fridge. 
7. In the same Dutch oven, add all of the ingredients for the chili and stir well. 
8. Cover chili with lid and return it to the oven at the same temperature and bake it for 4 hours, stirring once at 2 hours. 
9. When ready to serve, add beans to a bowl, and top with equal amount of chili. Heat it in the microwave for 90 seconds. Then top with grated cheddar cheese and microwave it again for 30-60 seconds. 

 Note: Use left-over chili (without beans) to make Chili Mac.