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Game Day Chili

Meaty, slow-simmered, and as spicy as you like. Make this chili a day ahead so it can develop full flavor. Serve it over pasta and let everyone pile on their favored toppings.

Servings: 12


3 lb   Organic Prairie Ground Beef
3 tablespoon   Organic Valley Butter
2 cup   finely chopped onion
2 tablespoon   minced garlic
3-6     finely chopped fresh or dried chilis (jalepenos, serranos, etc.)
15 ounce   (1 can) pinto beans, drained
16 ounce   (1 can) refried beans
3 cup   spicy vegetable cocktail sauce
24 ounce   (2 bottles) dark beer
2     packages (about 1 1/4 oz each) chili seasoning mix
2 teaspoon   ground cumin
1/4 teaspoon   cayenne pepper, or more to taste
    cooked spaghetti or elbow macaroni
    finely chopped onions
    finely chopped hot chilis
    Organic Valley Cheddar Cheese Shreds
    oyster crackers

1. Heat a large, heavy skillet over high flame. Brown the ground beef in three batches, breaking the meat up as it cooks. Transfer each batch to a large, heavy soup pot and reheat the pan briefly before adding the next batch.

2. When all the beef is browned, reduce heat to medium and add the butter. When the butter is hot, add onions and sauté a few minutes. Add garlic and chilies to taste (start with three and take it from there!). Continue cooking, stirring often, until onions are tender.

3. Add onion mixture to meat. Stir in beans, vegetable juice, beer, chili seasoning mix, cumin, and cayenne pepper. Bring to simmer, stirring occasionally. Reduce heat to low and simmer chili, stirring occasionally, until it thickens and is full flavored, about 2 hours. Season with salt to taste towards the end of the cooking time.

4. If there’s time, cool the chili down and refrigerate it overnight. Reheat and serve over hot, cooked spaghetti (break it into thirds before cooking) or macaroni. Have toppings in separate bowls for diners to choose their favorites.

Copyright by Terese Allen