October is National Chili Month

worryfree • October 8, 2018

Are you loving the cool nights and beautiful blue-sky days that autumn brings to the St. Louis area? We sure are! It makes us want to cook up a big batch of chili and sit around the fire with loved ones. In fact – there’s a reason October is National Chili Month!

According to the International Chili Society, chili was popularized in the 1800s during the Gold Rush. Cowboys combined dried beef, fat, pepper, salt, and chili peppers into rectangles or “chili bricks” that were dumped into boiling water over a fire.

To this day, we Americans still love our meaty chili and various versions that bring us all together with a warm sweater and a cold bevie. The Callier family loves chili so much, we’ve worked to perfect our slow-cooked recipes and won awards for bringing the heat with delicious flair.

Callier’s Four Bean and Roasted Root Vegetable Chili Recipe

In honor of National Chili Month, we’ve decided – for the first time ever – to share our one-of-a-kind Four Bean & Roasted Root Vegetable Chili recipe with you…once you serve this chili, you’ll be the Chili Master among Masters!

Ready to make a healthy, mouth-watering vegan dish that even meat eaters will love? This is for you! Start with a mix of kidney, garbanzo, navy, and black beans, then dice and roast root vegetables with tomatoes and spices to make this zesty, nourishing chili.

Print

Callier’s Four Bean and Roasted Root Vegetable Chili Recipe

Ingredients

  • 10 tomatoes
  • 2 lbs assorted root vegtables diced
  • 2 onions
  • 2 cloves garlic minced
  • 4 jalapeno peppers chopped (the seeds bring extra heat)
  • 3 Anaheim peppers chopped
  • 1 14oz can black beans
  • 1 14oz can garbanzo beans
  • 1 14oz can kidney beans
  • 1 14oz can navy beans
  • 1 tbsp chili powder
  • 1 tbsp cumin ground
  • 32 oz V-8 juice hot and spicy
  • Salt and pepper to taste

Instructions

  • Preheat oven to 375 degrees. On a cookie sheet, coat tomatoes and root vegetables with oil and bake until browned; remove and add to chili mixture. In a large stock pot, heat oil. Add the diced onions and all peppers; sauté until tender. Add the garlic, chili powder and ground cumin; heat for two minutes then add remaining ingredients. Bring to a boil, then simmer on low for two hours.

Notes

Congratulations! You’ve just made a new hearty chili that will please even the pickiest chili connoisseurs.

Callier’s October Chili Fest

Of course, if you don’t want to make it yourself, take a look at our October Chili Fest Special and leave the cookin’ to Callier’s. We make it oh-so-easy (and affordable) to have a fall event and last-minute gathering with award-winning food.

Chili Bar & Fixin’s Menu

Callier’s “TOP SECRET” Award Winning Chili

Dennis Callier’s Special Chili Recipe

Smoked Chicken Chili

Simmering slow-smoked chicken breast and peppers

Four Bean & Roasted Root Vegetable Chili

A mix of kidney, garbanzo, navy, and black beans, diced and roasted root vegetables

with tomatoes and spices for a zesty healthy chili.

Includes:

All Beef Hot Dogs, Fritos, Cheddar Cheese, Diced Onions,

Sour Cream, Elbow Noodles

$10.99/person

Minimum: 12 People

Hurry Before Chili Fest is Over

Who knew you could celebrate Chili Month so easily with your coworkers, team, friends, and family! Great for outdoor events like picnics, golf, and tailgates; in the office, or around a fireplace with football on the TV. Contact us with 48-hours-notice and we’ll get your chili simmering.

Convenient Catering in St. Louis

We are open 7 days a week, and offer full-service, full-blown on-site corporate , nonprofit , and family event catering , delivery, or carryout catering with 48-hour notice. We even have holiday specials that you can pick up Thanksgiving Day and Christmas Eve Day until 2 pm. Give us a call today. 636.230.0019

 

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