In the cold February of 2018, this Chili earned first place at our school’s chili cook-off, going head-to-head with 21 impressive contenders. Our “Red Hot Chili” was the only organic Chili in the room; and whether that won us any points with the judges, I’m not sure. But it was something I was proud to speak about with my fellow parents, and my boys were proud too. While our table décor was decidedly modest compared to some of the wildly creative setups around us, when it came to flavor, our Chili reigned supreme.

My husband dutifully taste tested every other chili that night to gauge the competition, and we celebrated with dancing afterward - this ended badly for him, and memorably for the rest of us. The boys were beaming. And somehow, all these years later, I can’t believe I’m only just sharing this recipe now.

Chili, in its many forms, is a dish rooted in ancestry, necessity, and nourishment. Its origins trace back to Indigenous Mesoamerican traditions, where chilies, beans, and slow-cooked meats were foundational foods long before modern borders or packaged ingredients existed. These were meals designed to sustain, built from what the land provided, shared in community.

What we now recognize as chili evolved naturally through migration and regional adaptation, but its core remained unchanged: protein for strength and repair, legumes and vegetables for fiber and resilience, spices for warmth and digestion. This is the kind of food our ancestors relied on - simple, filling, and deeply functional.

When made intentionally, chili is also a remarkably nourishing meal. Grass-fed beef provides complete protein along with iron, zinc, and B vitamins to support energy, immunity, and metabolic health. Organic beans contribute fermentable fiber that feeds the gut microbiome and supports blood sugar balance. Tomatoes and spices offer antioxidants and anti-inflammatory compounds, while a long, slow simmer enhances digestibility and mineral absorption; important in colder months.

Chili endures because it aligns with how humans have always eaten: whole ingredients, gentle cooking, shared meals. A reminder of the gentle wisdom of generations.

Organic Ingredients, serves 6

2 Lbs Ground Beef (15% fat - 85% lean)
1 Can Pinto Beans (425 grams)
1 Can Kidney Beans (425 grams)
1 Can Black Beans (425 grams)
1 Jar Crushed Tomato (520 grams)
1 Large Yellow Onions or 2 medium, finely diced
5 Cloves Garlic, peeled & crushed to a paste
1 Medium Green Pepper, seeds removed and cored
1 Medium Red Pepper, seeds removed and cored
1 Green Chili - deseeded
1 Cup Red Wine or 2 Tbsps. Balsamic Vinegar
Spices: 1 Tbsp Coriander, Cumin, Paprika + 1 Tsp. All Spice
1 Cup Cilantro, leaves only, chopped small
Salt & Black Pepper, to taste
Olive Oil, for cooking
Cultured full fat Sour Cream, for serving
Grass Fed Shredded Cheddar, for serving
Corn Tortilla Chips, for serving
Cilantro, for garnish
Chili Sauce

This Chili Sauce is a perfect accompaniment to this recipe. It’s a magical addition to any meal, and my favorite condiment to make.

Method:

Roughly chop the Red and Green Peppers into 2-inch pieces. Remove the stem and seeds from the Green Chili and cut in half. Add the Chili, Peppers, and Cilantro to a food processor and blitz until you reach a smooth, paste-like consistency. Set aside.

Heat 2 tablespoons of Olive Oil in a large pot over medium heat. Add the finely diced Onion and sauté for about 10 minutes, until soft and just beginning to caramelize. Stir in the Garlic and cook for 1 minute, until fragrant.

Add the Ground Beef, ground Spices, Salt, and Black Pepper. Cook, breaking up the Meat with a wooden spoon, until it begins to brown but is still slightly pink in the center.

Pour in the Red Wine or Balsamic Vinegar and increase the heat to high. Let the acidity cook off as you deglaze the pan, scraping up all those flavorful bits from the bottom.

Stir in the blitzed Pepper-Cilantro mixture and the Crushed Tomatoes. Bring everything to a gentle boil, then reduce the heat to low and simmer, covered for 1 hour, stirring occasionally.

Add the Kidney Beans, Pinto Beans, and Black Beans, and continue to simmer for another hour, covered, allowing the flavors to deepen and meld together beautifully.

Remove from heat, adjust salt and pepper to taste, and serve warm with a generous dollop of Cultured Sour Cream, some Shredded Cheddar, crushed Tortilla Chips and Cilantro for garnish. And of course, some Chili Sauce for whoever wants.

Award Winning Chili

Beef Tenderloin Roast