When it’s chilly, it’s time for Chili!

I don’t know about you, but I love a good bowl of chili on a chilly day!

This time of year, I start my evening rounds of homestead chores about 4 pm. When the weather is cold, it takes a bit longer. It took me a couple hours the other night and when I got in, I was excited to stand in front of my woodstove for a few minutes to warm up!

The smell of dinner was in the air as I had started a pot of chili before I went out to do chores. I laughed as I saw the cornbread, I cooked earlier in the day, had missing corners from where our daughter had decided to sample it hoping it would go unnoticed.

There is something about coming in from the cold to feel the warmth of the wood stove and knowing a hot bowl of chili will soon be served.

There are days that I am home, and I can cook beans from scratch. However, this chili recipe is super easy, quick and can simmer a couple hours or as quick as 30 minutes.

The recipe will serve 4 to 6 but in our home, usually seconds are requested! I usually have a bowl left for Ty’s lunch the next day. Just adjust recipe accordingly to make a larger amount. If it’s too much, it freezes really well! Eat within 30 days for the freshest taste.


1 Pound grass fed/grass finished beef

1 Medium onion, diced fine

1 Quart of beef stock (I make stock from grass fed/grass finished beef bones)

4 Tablespoons of Chili powder

2 Tablespoons of Taco Seasoning (no sugar added and no MSG)

1 Tablespoon of Smoked Paprika

2 Teaspoons of Redmonds Mineral Salt (or other mineral salt)

1 Teaspoon of Garlic Powder

2 Teaspoons of Onion Powder

1 – 15 ounce can of black beans

1 – 15 ounce can of red kidney beans

1 – Pint of fire roasted diced tomatoes*

1 – Quart crushed tomatoes*

2 cups of frozen organic corn

I love cooking in cast iron. I go from stove top to woodstove with most soups, chili, spaghetti sauces, etc. I also love one kettle meals and cleaning is easier when dinner is done!!!

Grab your favorite cooking kettle and let’s get started!!

Turn stove on medium heat, add burger, diced onions and a little of the broth. Cook until meat is done, and onion are soft. Add more broth as needed so meat does not stick to kettle.

I like to add my corn and my fire roasted tomatoes to the mix along with another cup of broth.

Add seasonings and stir well. Add rest of broth and diced tomatoes.

Drain and rinse beans. Add beans to kettle.

Simmer for 30 minutes for quick meal or I like to set on our woodstove to cook for a couple hours. I set it up on the highest level so it is not direct heat. I also use a cast iron trivet under my cast iron kettle.

Chop and serve chipotle peppers in adobe sauce on the side for those in the family who like it a bit spicier! It will definitely add some heat to the chili!

For those following the Trim Healthy Mama lifestyle, this meal would be a carb fuel option. Top with Greek yogurt or yummy fresh yogurt cheese. Lifestyles that need or want both fuels for the combination of fat and carbs, add cheddar cheese and sour cream.

Serve with baked organic corn chips or yummy toasted sourdough.

Let me know when you try it, what you think! I think, I need to make a bigger batch to ensure I have leftovers for lunch too!

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Until next time, happy homesteading, wherever you call home!


Farmgirl Jo

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*We grown and can a lot of our foods. Therefore, on some recipes, I can only give amounts in quarts or pints. Please adjust accordingly using canned items from the store.

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