Winter has finally arrived in Minnesota. NFL playoffs are in full swing and reaching expected conclusions in our neck of the woods (sorry, Vikings fans). And, we’re still trying really hard to stick to our New Year’s Resolutions. Good news: this beef chili is perfect for a cold, health-focused football fan.

Red meat might not be the first thing that comes to mind when you’re scouring Pinterest for healthy new year recipes. But, did you know that local, grass-fed beef is up to four times higher in heart healthy omega-3s? Or, that it’s also high in the good unsaturated fats and lower in saturated fats than grain-fed cattle? It’s even lower in fat and calories. Plus, don’t forget about the immune-boosting B12, bone-building protein, and energy-lifting iron found in red meat.

So, layer on the parka, scarf, hat, mittens, face mask, wool socks, boots, and emergency roadside assistance kit and head to your favorite local butcher. Beef chili is on the menu.

Chipotle peppers and local, grass-fed beef will make you the hit at any tailgate if you bring this chili to the party.

This beef chili recipe is packing punches of flavor in every layer. A dash of Worcestershire adds an underlying savory note that pairs perfectly with the acidity of the tomatoes and the rich red meat. But, it’s the chipotle peppers that really kick this recipe up a notch. They lend a smoky spice to this chili that will have you coming back for another bowl at halftime.

Grass-fed Beef Chili topped with Sweet Chili chips is the perfect addition to any game day menu.

Of course, we’re swapping corn bread for our favorite Sweet Chili tortilla chips. Packing a little bit of sweet and a little bit of spice, be generous with the chips and your other favorite chili toppings. Annnnnnnnd… TOUCHDOWN!


Beef Chili


1 lb. ground beef

4 cups water

29 oz can of crushed tomatoes

1 medium white onions, chopped

1 bell peppers, diced

2 cloves of garlic, diced

1 Tbsp Worcestershire sauce

2 chipotle peppers in adobo sauce, roughly chopped

1 tsp white vinegar

2 bay leaves

2 Tbsp chili powder

1/2 tsp cinnamon

1 tsp cayenne pepper

1 tsp ground cumin

2 tsp salt

2 (16-ounce) cans kidney beans, drained and rinsed

1 cup cooked corn

1 bag Simply So Sweet Chili Corn Tortilla Chips

1 cup shredded cheddar cheese, for garnish

½ cup chopped cilantro, for garnish

1 diced fresh tomato, for garnish


Add the beef and the water to a large soup pot over medium heat. Bring to a simmer and let cook until the beef has browned and completely fallen apart, so that no chunks remain.

Add all remaining ingredients, except for the beans and the corn.

Stir to combine, and let cook at a simmer for 1-2 hours. The longer you cook, the better the flavor will be! Add more water if necessary.

Twenty minutes before the chili is done, add the beans and the corn. Bring back to a simmer, and heat through. Season with salt & pepper to taste.

Serve topped with plenty of Sweet Chili Corn Tortilla Chips, cheddar, cilantro, and tomato.

A generous crumble of Sweet Chili chips are the perfect topping for this grass-fed beef chili. Great for any cold, winter day.

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