My Family Favorite Homemade Chili Recipe

Homemade Chili is a staple food here in Minnesota because we get us some COLD winters. I love them! You know why? Here’s why: sweaters, hot chocolate, fall, and winter essential oil diffuser recipes (because candles are toxic, but I still need those yummy scents!), and my family’s homemade chili recipe. #sweaterweather. I hope you enjoy it too! 

Tip: Here in the Midwest, we like our food pretty, NOT spicy! I happen to be an anomaly and I love, love, love heat in my food. So, I always add jalapenos to my chili after I put it in my bowl. For this reason, I did not include them in this recipe, but they make a great addition!

Homemade Chili

Kate

Homemade chili is perfect for cold weather meals, game day dishes, and party potlucks. You'll love this hearty, flavorful homemade beef chili.

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Course Soups & Stews

Cuisine Grain Free, Gluten Free

Equipment

• Stainless Skillet
• Large Stockpot
• Raw Grass-Fed Cheddar Cheese 
• Nutiva Coconut Oil
• Fine Ground Celtic Sea Salt
• Organic Chili Powder
• Ground Cumin Powder
• Organic Tomato Paste
• Organic Cannellini White Kidney Beans
• Organic Black Beans
• Garbanzo Beans
• Red Kidney Beans
• Butcher Box Meat & Seafood

Ingredients

  

• 4 qt jars of homemade tomato sauce
• 2 lbs ground beef we use Butcher Box meat
• 4 cans organic kidney beans
• 2 cans organic garbanzo beans
• 2 cans organic black beans
• 2 cans northern white beans
• 2 cups cherry tomatoes halved
• 6 onions diced
• 1 7oz jar of tomato paste (to thicken the chili)
• ½ cup fresh organic basil chopped
• 1-2 Tbsp cumin powder to taste preference
• 2-4 Tbsp chili powder to taste preference
• Sea salt to taste
• 1 Tbsp coconut oil for sautéing onions

Instructions

 

• In a large stockpot, sauté the chopped onions in coconut oil until fragrant.
• In a skillet, cook the beef until cooked through.
• Add the meat to the onions in the stockpot.
• Add the beans, tomato sauce, cherry tomatoes, tomato paste, salt, cumin, and chili powder.
• Put a lid on the stock pot and cook until the flavors have combined well and it’s nice and hot.
• Add the basil, and more spices if needed.
• Serve with grated raw cheese or sour cream.
• This feeds a crowd! I typically freeze half of the batch so we can have some to eat later on.
• Lasts up to one week in the fridge, and lasts for months in the freezer.
  
  
  

Keyword dairy-free chili, gluten-free chili, high protein chili, homemade chili

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Hi, my name is Kate.

I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.

I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.

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