Pairings & Recipes


Tuna Avocado Toast
Spring Pea & Strawberry Salad (coming soon)
De-boned BBQ Grilled Whole Chicken (coming soon)


West Coast Chili (gluten free)

Prep Time20 minutes
Cook Time1 hour 30 minutes
Servings: 8


  • 1.5 lbs Grass-fed ground beef
  • 2 each Green onions (chopped)
  • 1 each Medium white onion (diced)
  • 1 each Medium red bell pepper (diced)
  • 1 each Small sweet potato (diced)
  • 1 each 13oz can crushed tomato
  • 1 cup Dry white wine
  • 2 each 13oz cans pinto beans (drained and rinsed)
  • ¼ cup BBQ sauce
  • 2 tbs Yellow mustard
  • ½ cup Mayonnaise
  • ¼ cup Sriracha
  • 3 tbs Salt
  • 1 tbs Paprika
  • 1 tsp Turmeric
  • ½ tsp Garlic Powder


  • 1 each Large avocado
  • Tortilla chips


  • Season ground beef with 2 teaspoons salt, paprika, and garlic powder
  • Sear beef on medium heat in large cast iron or Dutch oven pot. Work in batches and allow space for the meat to brown properly and the spices to toast
  • Remove beef from pot and drain fat into container to discard later.Leave a bit of fat or add some cooking oil to the pot and add both green and white onion
  • Cook onion for 2-3 minutes until translucent
  • Add bell pepper, pinto beans and sweet potato and last teaspoon of salt.Cook 2-3 minutes stirring in with onions
  • Deglaze pot with white wine and add the ground beef back to the pot
  • Add crushed tomatoes, bbq sauce, and yellow mustard and turn heat down to simmer
  • At this point you may add a bit of water while you simmer depending on how thick you like your chili. Initially, you should simmer a minimum of 30-40 minutes,but the longer you cook the chili, you can continue to add water as the liquid cooks off. Continue to season as it simmers if you feel it needs more salt or paprika
  • Serve in bowl topped with sliced avocado and tortilla chips