Hearty Chili

I will start by saying that I am not a fan of tomatoes.  I can not eat them raw, I just can’t do it!  But if you cook them, blend them and add enough spices (as in pasta sauce, ketchup and pizza sauce), I like them.  

I always thought of chili having big chunks of tomatoes and there is no way I could bring myself to eat it.  It wasn’t until Tyler suggested blending the tomatoes to more of a paste consistency since he doesn’t love them either, that I actually tried and fell in love with chili.

This recipe has a mild taste because that’s what Tyler and the boys prefer, though if I was making it for myself, I would probably add more chilies to give it a bit more of a kick. 


Hearty Chili
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Prep Time
15 min
Cook Time
4 hr
Total Time
4 hr 15 min
Prep Time
15 min
Cook Time
4 hr
Total Time
4 hr 15 min
  1. 2 lbs grass fed ground beef (or yak)
  2. 1 large onion, diced
  3. 3 cloves garlic, minced
  4. 3 1/2 tbsp chili powder
  5. 1 tsp dried crushed chilies (or more to taste)
  6. 1 1/2 tbsp cumin
  7. 1 tsp dried oregano
  8. 2 tsp sea salt
  9. 3/4 tsp fresh ground pepper
  10. 1 green bell pepper, diced
  11. 1 yellow bell pepper, diced
  12. 1 (28 oz) can crushed tomatoes with basil (or just tomatoes)
  13. 1 (5.5 oz) can tomato paste
  14. 2 (19 oz) cans kidney beans, undrained
  15. 1 (13 oz) can pinto beans, drained
  16. 1 (13 oz) can corn (or 1.5 cups frozen)
  17. 1 (10 oz) can sliced mushrooms, drained (or 1/2 lb fresh, sliced)
  18. 4 cups water
  1. Brown ground beef with onion & garlic.
  2. Add chili powder, crushed chilies, cumin, oregano, salt & pepper.
  3. Add remaining ingredients and stir.
  4. Simmer on low for at least 4 hours.
  1. Top with crushed tortilla chips or shredded cheese, if desired.
  2. *We use organic ingredients whenever possible.
Natural Heritage Farm https://naturalheritagefarm.ca/