Cowgirl Chili

cow girl.jpg

Cowgirl Chili is a thick and smoky version of chili con carne. It was invented in the Blue Hill Co-op kitchen and has been very popular!


6 strips of nitrate-free bacon

2 cloves garlic minced

1 yellow onion chopped

6 stalks of celery chopped

2 large carrots chopped

1 lb. grass fed ground beef

1 sweet potato chopped

1 28oz can crushed tomatoes

1 15oz can black beans

1 15oz can pinto beans

1-2 cups chicken broth

1 can chipotle salsa


Chili powder


Smoked paprika

Smoked sea salt

Black pepper

1 cup frozen corn

Chop the bacon into bite-sized pieces. Cook in a soup pot with the garlic until the bacon starts to get crispy on the edges. Add the onion, celery, and carrots and stir to coat with bacon fat. Add the ground beef, breaking it up into small pieces. Add the sweet potato and cook until the onions are translucent and the meat is browned. 

Add the can of tomatoes, the beans, and the chipotle salsa. Depending on how thick you want your chili, adjust the amount of liquid with chicken broth. Using the cumin, chili powder, oregano, smoked paprika, black pepper, and smoked sea salt season to taste.

When the soup is hot, and the sweet potato is cooked through, add the frozen corn and allow to heat up.