Tag Archives: Super Bowl

Cedar Valley Sustainable Chili

Cedar Valley Sustainable Chili

Super Bowl Chili

Chili is a favorite here at Cedar Valley Sustainable farm. This recipe combines some of our favorite things – tasty ground meats, dark beer, and spicy peppers. It makes a good amount for a crowd of hearty eaters at your Super Bowl party or other gathering.
Course Soup
Prep Time 1 hour
Cook Time 4 hours
Servings 16


  • 3 gallon stock pot or 2 large Dutch ovens. Two pots gives you the option of making a spicy & a mild version.


  • 1/2 cup Olive Oil EVOO
  • 1 pound Ground Beef
  • 1 pound Ground Pork
  • 2 large Onions Chopped
  • 6 cloves Garlic Chopped (6 teaspoons minced garlic from a jar if you don't have fresh garlic.)
  • 1 tbsp Chili Powder Not all chili powders are the same. McCormick & Stonemill are pretty mild. The chili powder we use from Patel Brothers Indian Super market is very spicy. Adjust amounts according to you and your guests tastes.
  • 1 tbsp Fresh Lime Juice Real Lime Juice works, too.
  • 2 bottles (12oz) Dark Beer Flannel Pajamas Stout from Begyle is my favorite.
  • 1 tbsp Ground Black Pepper I preferred grinding from pepper corns.
  • 1 tbsp Cayenne Pepper
  • 1 tbsp Kosher Salt
  • 1 Can (24 oz} Tomato Sauce
  • 3 cans (14 oz) Diced Tomatoes
  • 1 can (46 oz) Tomato Juice
  • 3 cans (14oz) Chili Beans
  • 2 Large Dried Ancho Peppers
  • 1 tbsp Cocoa Powder optional


  • Heat the oil in a large stock pot over medium heat. Add ground beef and ground pork and crumble as it browns. Cook, stirring frequently, until no longer pink.
    1/2 cup Olive Oil, 1 pound Ground Beef, 1 pound Ground Pork, 1 tbsp Ground Black Pepper
  • Add chopped onion, garlic and spices to browed ground meat and stir through out.
    2 large Onions, 6 cloves Garlic, 1 tbsp Chili Powder, 1 tbsp Cayenne Pepper, 1 tbsp Kosher Salt
  • When onions are softened, add lime juice and beer.
    1 tbsp Fresh Lime Juice, 2 bottles (12oz) Dark Beer
  • Add tomatoes (sauce, diced, & juiced), chili bean and stir in.
    1 Can (24 oz} Tomato Sauce, 3 cans (14 oz) Diced Tomatoes, 1 can (46 oz) Tomato Juice, 3 cans (14oz) Chili Beans
  • Drop in dried peppers and simmer on low for hours, stirring regularly. A four hour simmer is optimal but if your crew arrives early you can serve sooner.
    2 Large Dried Ancho Peppers
  • Taste periodically (the flavors will blend and meld over time) and add spices accordingly. I like to add cocoa powder for a richer, smokier taste. Also, if it seems a bit spicy, the cocoa will blunt the heat.
    1 tbsp Cocoa Powder
  • Remove dried anchos and serve.
  • Add-ins whens serving can include: chopped scallions, cilantro, shredded cheddar, and sour cream.


Cedar Valley Sustainable Farm’s “Daily Grind” package is a great option for your chili making needs!