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It’s officially fall, and I have seen exactly one tree turn a color other than green. There are, however, about a million leaves on the lawn, so it must be time for chili!
The best one-pot meal can be made a thousand different ways to suit any taste. Everyone has a favorite way to eat chili. But what is the best way? It’s a debate that is as old as time (or as old as around 1731, when chili is rumored to have first appeared). Entire competitions are held in the effort to answer this question definitively. What makes the best chili? Families guard their recipes like gold, convinced they have the magic formula and everyone is out to get it. Should you skip the beans like they do in Texas? Make it sweet, Cincinnati Style? Does vegetarian chili even count? And how about chicken chili? Don’t even get me started on the condiments, because we could debate the merits of chopped onion vs. corn chips vs. cheddar cheese all day.
But instead of letting it divide us, today let us have chili bring us together. Today, we can focus on what we agree on. And that is that cornbread goes great with chili, especially Farmview’s Skillet Cornbread, available in two varieties – red or the traditional yellow corn.
Now, it’s easier than ever before to put on a giant pot of steaming chili, with artisan cut meats from Rock House Farm available to order online. Go traditional with beef sirloin, or experiment with Italian sausage. Farmview Market has you covered with their great selection of artisan cut meats.
Try one of these great recipes that can be made using our farm fresh meats during National Chili Month.
Season stew meat with salt and pepper, to taste.
Heat olive oil in a Dutch oven or large pot over medium-high heat. Add stew meat and sear until browned, about 2 minutes. Add onion, garlic and jalapeños, and cook until fragrant, about 1-2 minutes. Stir in diced tomatoes, tomato sauce, chili powder, kidney beans and 1-2 cups water, making sure to cover most of the ingredients.
Reduce heat to low; simmer, covered, stirring occasionally, until meat is tender, about 90-120 minutes.
Serve immediately with Monterey Jack cheese.
1 lb. Rock House Farm Italian sausage
3 Garlic cloves, minced
1/2 cup Green pepper, chopped
1/2 cup Onion, chopped
1 can (15 ounces) Black beans, rinsed and drained
1 can (14-1/2 ounces) Tomatoes, diced & undrained
1 can (11 ounces) Whole kernel corn, drained
1 can (8 ounces) Tomato sauce
1 can (6 ounces) Tomato paste
1/2 cup Water
1 tbsp. Chili powder
1 tsp. Oregano, dried
1/2 tsp. Basil, dried
1/4 tsp. Pepper
Shredded cheddar cheese, optional
In a large saucepan, cook sausage and garlic over medium heat until the sausage is no longer pink.
Add green pepper and onion. Cook and stir until onion is tender; drain. Stir in the beans, tomatoes, corn, tomato sauce and paste, water, chili powder, oregano, salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Garnish with cheese if desired.
4 tbsp. Olive oil
2 lbs. Rock House Farm ground pork
1 medium White onion, chopped (about 2 cups)
1 Poblano chile, seeded, chopped
2 (4.5-oz.) cans Geen chiles, chopped & undrained
1 tbsp. Ground cumin
1 tbsp. Kosher salt
2 (15.5-oz.) cans White beans (such as cannellini or great Northern), drained and rinsed
3 1/3 cups Reduced-sodium chicken broth
6 oz. shredded Monterey Jack cheese (about 1 ½ cups)
2 tbsp. Lime juice, fresh
Heat 2 tbsp. of oil in a Dutch oven over medium-high heat. Add pork, and cook, stirring until crumbled and no longer pink, 6 to 8 minutes. Drain pork, and set aside.
Heat remaining 2 tbsp. oil in Dutch oven over medium heat. Add onion, poblano, garlic, green chiles, cumin, and salt, and cook, stirring often, until vegetables are tender, 3 to 4 minutes.
Stir in beans, broth, and pork, and bring to a boil. Reduce heat to simmer, stirring occasionally, until heated through, about 40 minutes. Add cheese and lime juice, and stir until cheese is melted. Serve immediately.
6 tbsp. Lard or bacon grease
2 cups Farmview Cornmeal
2 tsp. Baking soda
2 tsp. Baking powder
2 tsp. Kosher salt
4 Eggs, large
Preheat oven to 400 degrees. Grease 8” or 9” skillet with 2 oz. of lard or bacon grease.
Place greased skillet in the oven while preheating.
Combine and mix dry ingredients. Then add and mix eggs and buttermilk.
Once the oven is preheated, pour batter into the hot skillet and place back into the oven. Bake for 18-22 minutes. Cut into squares; serve warm.
Shop our Artisan Cut Meats for the best chili today!
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