No matter how busy we are, something we look forward to each weekday is sitting down with everyone for a farm team lunch, prepared by our wonderful chefs, Chef Eileen or Chef Sarah. The menu of course changes with the season – we are incredibly lucky to have amazing winter produce at our disposal currently and recently we were treated to our farm favorite chili, a recipe passed down by none other than Kay Bell!
Needless to say it was absolutely delicious and we’re excited to share the recipe here with you:
Farm Favorite Chili
2 large yellow onions, diced
3 lbs ground beef
1/4 tsp ground cayenne pepper (optional)
2-3 tsp chili powder
2 jars Elmwood organic diced tomatoes (+/- 45 ounces)
15 oz chili beans, cooked
1 tsp garlic powder
Salt, to taste
Start with a drizzle of cooking oil in a large pot over medium heat. Add in onion and ground beef and sprinkle with salt. Cook until browned.
Add in chili powder, ground cayenne pepper (if using), and tomatoes and simmer for 45-60 minutes until it cooks down. Skim off excess grease. Then add in beans and garlic powder. Simmer for 15 minutes more.
Serve over pasta, baked sweet potato, or spaghetti squash. Reheats easily.
P.S.: If you find the chili too spicy to your liking, add in a raw potato and cook on low for 20 more minutes. Remove and discard the potato before serving.