Celebrate National Chili Day with a big delicious bowl of War Eagle Mill Chili!


  • 1tbsp of olive oil 
  • 1 medium yellow onion diced
  • 1 lb 90% lean ground beef
  • 2 1/2 tbsp chili powder
  • 2 tbsp of ground cumin
  • 2 tbsp of tomato paste
  • 1 tbsp of garlic powder
  • 1/4 tsp of ground cayenne-optional
  • 1 15 ounce can of petite diced tomatoes
  • 1 8 oz can of tomato sauce
  • 1 1/2 tsp of salt and 1/2 tsp of pepper
  • 1 1/2 cups of beef broth
  • 16 oz of Anasazi Beans


  1. Wash beans.
  2. Add olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally. 
  3. Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef, is browned, stirring occasionally.
  4. Add the broth, beans, diced tomatoes (with their juice), and tomato sauce. Stir well. 
  5. Bring the liquid to a boil. Then reduce the heat (low to medium-low) to gently simmer the chili. Cook until the beans are firm but not hard, stirring occasionally. 
  6. Remove the pot from heat. Let the chili rest for 5-10 minutes before serving. Garnish with your favorite toppings.