"Herb Your Enthusiasm" Organic Chili

January 14, 2020

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.

Ingredients

2 1/2pounds grassfed ground beef

2cups organic onion, diced

2tablespoons organic garlic, minced

1tablespoon organic cumin

6tablespoons organic chili powder

2tablespoons organic Worcestershire sauce

2tablespoons beef base

1tablespoon organic brown sugar

1 1/2teaspoons liquid smoke

1 1/2teaspoons black pepper

1/2cup organic tomato paste

16ounces organic ranchero beans

16ounces organic red beans

3cups filtered water

2cups organic tomatoes, diced

1 1/2cup organic butternut squash, roasted and diced

1cup 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.