Recipe of the Month: Chili

In honor of National Chili Month we have provided a tasty recipe for you…


  • 1tbs of extra virgin olive oil
  • Half a large white onion chopped
  • 3 cloves of garlic minced
  • 2tbs of tomato paste
  • 1 ½ # of ground beef
  • 1 ½ tbsp. of chili powder
  • 1 tsp of ground cumin
  • 1 tsp of dried oregano
  • ½ tsp of paprika
  • ¼ tsp of Cayenne pepper (optional)
  • Kosher Salt
  • Black Pepper
  • 1 15oz can kidney beans drained
  • 1 28oz can of crushed tomatoes
  • Toppings
  • Shredded cheddar cheese
  • Sour cream
  • Green onions


In large pot over medium heat olive oil, add onion and cook until soft, stir in garlic, cook until fragrant about 1 minute. Add Tomato paste, add ground beef and cook until no longer pink, drain and return to heat. Add chili powder, cumin, oregano, paprika and cayenne if using and season to taste with salt and pepper. Pour in kidney beans and crushed tomatoes and bring to a boil. Reduce heat and simmer for 20 minutes – season more with salt and pepper if needed. Ladle into bowls and top with your favorite toppings. Chili gets thicker as it cooks – can let simmer for 1 hour. Serves 6

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