"Herb Your Enthusiasm" Organic Chili

Ashlea Hogancamp, owner and co-founder of Herban Market in Franklin, shares their recipe for the Music City Bowl Chili Cookoff. This beef-forward chili features grassfed beef and organic vegetables like butternut squash and kale. 

January 14, 2020

Ingredients

SERVINGS: 8-10 Serving(s)
  • 2 1/2 pounds grassfed ground beef
  • 2 cups organic onion, diced
  • 2 tablespoons organic garlic, minced
  • 1 tablespoon organic cumin
  • 6 tablespoons organic chili powder
  • 2 tablespoons organic Worcestershire sauce
  • 2 tablespoons beef base
  • 1 tablespoon organic brown sugar
  • 1 1/2 teaspoons liquid smoke
  • 1 1/2 teaspoons black pepper
  • 1/2 cup organic tomato paste
  • 16 ounces organic ranchero beans
  • 16 ounces organic red beans
  • 3 cups filtered water
  • 2 cups organic tomatoes, diced
  • 1 1/2 cup organic butternut squash, roasted and diced
  • 1 cup organic kale, sauteed

Preparation

1.  In a large pot, saute beef until brown. Add onion and cook until transparent. 

2.  Add garlic, cumin, chili powder, Worcestershire sauce, beef base, brown sugar, liquid smoke, pepper, and tomato paste to skillet and combine well. 

3.  Stir in beans, water, tomatoes, squash, and kale and bring to a simmer. 

4.  Adjust seasonings to taste and serve. 

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Ingredients

SERVINGS: 8-10 Serving(s)
  • 2 1/2 pounds grassfed ground beef
  • 2 cups organic onion, diced
  • 2 tablespoons organic garlic, minced
  • 1 tablespoon organic cumin
  • 6 tablespoons organic chili powder
  • 2 tablespoons organic Worcestershire sauce
  • 2 tablespoons beef base
  • 1 tablespoon organic brown sugar
  • 1 1/2 teaspoons liquid smoke
  • 1 1/2 teaspoons black pepper
  • 1/2 cup organic tomato paste
  • 16 ounces organic ranchero beans
  • 16 ounces organic red beans
  • 3 cups filtered water
  • 2 cups organic tomatoes, diced
  • 1 1/2 cup organic butternut squash, roasted and diced
  • 1 cup organic kale, sauteed

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