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Recent Recipes Posts


Jerk Chicken Chili with Fresh Mango Salsa

By: Crystal Schmidt Servings: 6 Ingredients: 4oz bacon, ground or finely chopped 1 medium onion, chopped 1 green pepper, seeded and chopped 2 large jalapeno peppers, seeded and finely chopped 2 stalk of celery, finely chopped 3 cloves garlic, grated or finely minced 3 Tbs chili powder 1 Tbs ground cumin 1 tsp jerk seasoning… Continue Reading


Chicken Enchilada Sweet Potato Chili

By: Erin Fitz Servings: 4 to 6 Ingredients: 2 tablespoons extra-virgin olive oil 2 yellow bell peppers, seeded and diced 2 red bell peppers, seeded and diced 2 medium yellow onions, diced 2 cups cooked diced chicken 1 (28 ounce) can organic fire-roasted crushed tomatoes (or homemade equivalent) 2 medium sweet potatoes, peeled and diced… Continue Reading

20-Minute Spicy Paleo Chili

By: Rhonda Jones Servings: 4 Ingredients: 1 pack of organic / grass-fed beef 16 ounces store-made hot salsa I packet gluten-free chili seasoning 1 jar tomato sauce Frank’s Redhot Sauce (optional) Instructions: Brown package of ground beef in iron skillet. Add seasoning packet after meat is finished cooking. Add one cup water. Stir 16 ounces… Continue Reading

Butternut Chili

By: Annie McMahill Servings: 8-12 Ingredients: 1 lb sirloin steak, cut into bite-sized cubes 1 pound ground beef 1 pound pork sausage 1/2 butternut squash, peeled and chopped 5 carrots, peeled and sliced 2 sm onions, chopped 2 sweet red peppers, chopped 3 cloves garlic, minced 1 28-ounce can crushed tomatoes 2 14.5-ounce cans diced… Continue Reading


trimammalian chili

By: Parker Servings: 5-6 meal sized servings Ingredients: 1/2 pound uncured organic bacon 1 pound ground lamb 1 pound lean ground sirloin 4 bell peppers(I like two red and two orange) 1 sweet yellow onion 3 sweet potatoes 16 ounces tomato sauce 16 ounces fire roasted tomatoes 3-6 jalapenos(depending on how spicy you want it[none… Continue Reading

Pumpkin Chili

By: Brad Carmichael Servings: 10-12 Ingredients: 3 Pounds Ground Pork 2 Pounds Ground Beef 1 Can Full Fat Coconut milk (400ml) 1 Can Libby’s Pumpkin (29oz) 2 Tbsp Salt 1 Tbsp Ground Cayenne Pepper 1 Tbsp Ground Chipotle Chile Seasoning 2 Tbsp Garlic Powder 1 Tbsp Cumin 1/2 Tbsp Black pepper Instructions: 1. Cook both… Continue Reading

Birria-Style Lengua

By: J.T. Servings: 6-8 Ingredients: 2 beef tongues, rinsed, trimmed 3 bay leaves 1 star anise 1/2 cinnamon stick 1/2 tsp black pepper 1 1/2 tsp salt 4-6 Ancho, Poblano, or New Mexico dried chiles, seeded and stemmed 1-2 onions, quartered Tomatoes and/or tomatillos as desired Water or beef stock to cover (bone broth would… Continue Reading

chili with heart

By: John Reed Servings: 10-15 cups but start small Ingredients: 1-2 lb steak, cubed 2 lg (bigger than 12oz) cans of tomatoes diced or crushed or 3-4 whole tomatoes hand crushed 1 can Ro*tel hot or original depending on tastes 1 lg onion diced red or white or yellow 1 handful of fresh mushrooms or… Continue Reading

Liver & Onion Chili

By: Noel Jensen Servings: 8 servings Ingredients: 2 TBS coconut oil, bacon fat or tallow 1 pound liver  (I’ve used different types but grass fed beef is fine) 1 large onion, peeled and chopped 2 pounds lean grass fed ground beef 3 stalks of celery, chopped 1 cup cremini mushrooms, sliced 4-6 cloves garlic, minced… Continue Reading

Texas chile

By: Hans ten Broeke Servings: 4-6 Ingredients: Wick Fowlers Chili Kit pasture butter, bacon or lard 1 large onion coursely chopped 2 lbs grass fed beef or lamb chopped into 1/2 inch cubes 1 lb ground venizon or grass fed beef 1 28oz can Crushed Fire Roasted tomatoes Instructions: Melt a healthy chunk of butter… Continue Reading