• 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
  •  salt
  •  cooked spaghetti or elbow macaroni
  •  finely chopped onions
  •  finely chopped hot chilis
  •  Organic Valley Cheddar Cheese Shreds
  •  oyster crackers


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


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