I can’t help but be a teeeeeny bit excited about this hearty chili recipe. If you’ve been following me for awhile, you might know it’s taken us awhile to get Arthur to a point where he can actually eat certain foods. Tomatoes being one of those. When we started the GAPS Diet a few years ago & began taking him through this protocol we realized there were many, many foods he simply couldn’t tolerate. Although I was disappointed, I stayed really optimistic that there would come a time when he’d be able to enjoy more foods & luckily, I was right!
We started out slow, introducing him to things that he’d previously been sensitive to & we watched as his sensitivities slowed down. I’d always been really hopeful that tomatoes would come back to the list of foods he could tolerate simply because we used to eat a lot of tomato dishes. What kid doesn’t know the joys of pizza night? Or spaghetti dinners? Sure, I had invented creative ways to get around his tomato sensitivity (hey there, no’mato sauce) but in my heart, I secretly hoped tomatoes could make a comeback. I’m not sure why this chili recipe has always held a special place in my heart as a fall time, family food. When my husband & I started having kids I remember specifically asking for the biggest stock pot he could find me. In my head, I envisioned a huge pot of chili on a crisp fall day & ladling bowls for the kids all afternoon. Well, guess what, friends? Chili is back on the menu.
I have to say, I’ve been making a version of this hearty chili recipe for ages. Sometimes I use beans, sometimes I don’t. Sometimes I add some spinach greens, sometimes I don’t. Sometimes we enjoy it with tortilla chips, shredded cheese & sour cream, sometimes we don’t. It’s such a simple recipe, that you can easily add or take away & make it a family favorite in your home as well. Even though I’m busy cooking away for my family every week I like being able to focus on quality ingredients. We’ve worked hard to limit our exposure to GMO’s over the past year & it always makes me happy when I see companies continuing to be transparent about GMO’s.
When I’m buying ingredients to cook a meal for my family, I want the freedom to make the best choices possible. It’s no secret that from the time I was first introduced to them, I’ve long been a fan of Frontier Co-op’s spices & extracts. I love when I can have confidence in companies that not only aim to take care of their producers but also their customers. I love knowing that by cooking meals for my family, I’m also able to support a company with a mission that resonates so heavily with me. Having a level of transparency in their products is even more vital as we become more educated on GMO’s & the importance of limiting them in our kitchens as much as possible. I love that I’m able to make a big pot of hearty chili on a crisp fall day & also feel confident in every ingredient that’s going into that pot. When I cook with purpose in my home, I’m purposefully choosing the best for our family.
One of my favorite Frontier Co-op spices is their Organic Chili Powder with Cumin, Garlic & Oregano. I always like to add in a few of my own spices to complement but their Chili Powder blend is such a great option (especially for people who are still buying taco seasoning)! Looking for even more delicious chili recipes? Check out this Chipotle Sweet Potato Chili from Frontier Co-op!
How to prepare hearty chili
- 1 lb Bacon
- 1 lb Ground Pork
- 1 lb Ground Beef
- 1 Yellow Onion, diced (approx 2 cups)
- 1 Green Pepper, diced (approx 2 cups)
- 2 28oz can Fire Roasted Diced Tomatoes
- 1 8oz can Tomato Paste
- 3 Tablespoons Frontier Co-op Organic Chili Powder with Cumin, Garlic & Oregano
- 2 Tablespoons Frontier Co-op Smoked Paprika
- 1 teaspoon Frontier Co-op Organic Cumin
- 1 teaspoon Frontier Co-op Garlic Granules
- 1 teaspoon Salt (add more to taste)
- In a large stock pot over medium heat, fry bacon. Once bacon is crispy, remove with tongs & set aside. Once it’s cooled, chop.
- Add diced onion & bell pepper to the bacon grease & stir until onions are soft.
- Remove soft onions & bell peppers with a slotted spoon & set aside.
- In the large stock pot, crumble the ground pork & ground beef.
- Once meat is cooked, add in the onions, bell peppers, diced tomatoes & tomato paste. Stir until well combined.
- Add in chili powder, smoked paprika, cumin, garlic powder & salt. Stir until well combined.
- Add in chopped bacon & stir.
- Season to taste with more salt.
- Let simmer on low heat on the stove top until ready to serve.