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8905 Kentucky 329
Crestwood, KY 40014

Open: Mon-Fri: 8:00 am - 4:00 pm

Tel: (502) 241-9674

15 Miles north of Louisville, KY

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Community Chili Recipes

Chili was a food I constantly ate while growing up, whether it was just a winter warm up meal or our yearly family cook-off, chili has always had a special place in my heart (and stomach). After asking people to share their chili recipes, I received an outpouring of excitement.

Like many others, food has always been an agent of community in my life. From celebrating to mourning, we share meals as a way to love, learn, and deepen our connection with one another and our cultures. I have shared meals with people hailing from all over the world and noticed one thing: sharing a meal is the most intimate bonding experience. It brings us nourishment, laughs, cries, and a profound appreciation for one another. Here are Chili recipes I collected from my community:

Harvest Chili by Rik Washburn


  • 2 lbs of Foxhollow Ground Beef
  • 8 Tbsp Vegetable Oil
  • 3 Medium Onions chopped
  • 2 Red Bell Peppers chopped
  • 4-5 Cloves of Garlic diced
  • 2 Cans Diced Tomatoes
  • 2 Cans pumpkin
  • 1 quart tomato juice
  • 1 can black beans drained
  • 1 can tri-colored beans drained
  • 2 cans dark red kidney beans
  • 1 jar salsa verde
  • 4-5 cups of butternut squash cubes
  • 3 tbsp chili powder
  • 3 tbsp cumin
  • 2 tbsp paprika
  • 1 tbsp
  • 3 tbsp honey
  • 1 bunch of chopped parsley
  • 4 tbsp jalapeno chopped


Heat vegetable oil in large stock pot on medium heat. Add onion, bell peppers, and garlic: cook while stirring frequently for 5-7 minutes or until tender. Add ground beef, cook until done. Add remaining ingredients and bring to a boil. Reduce heat, cover, and stir occasionally for 40 minutes.

Crock Pot Chili recipe edited by Lynn Greene


    • 2 pounds Foxhollow ground beef
    • 2 teaspoons salt
    • Pinch of black pepper
    • 1 tablespoon tomato paste
    • 1 cup chopped onion
    • 3 garlic cloves, minced
    • 1 can black beans, rinsed and drained
    • 1 can chickpeas, rinsed and drained
    • 1 can diced tomatoes with mild green chiles
    • 1 can tomato sauce
    • 1 cup chopped red bell peppers
    • 2 teaspoons ground cumin
    • 2 teaspoon chili powder
    • 1 teaspoon sweet paprika
    • 1/2 teaspoon garlic powder
    • 2 bay leaves
    • 1/2 cup grated cheddar cheese


  1. Set a large deep skillet over medium-high heat. Add the beef, salt, and pepper to taste. Cook, using a wooden spoon to break the meat into pieces as it browns, 4 to 5 minutes. Drain all the liquid from the pan. Add the tomato paste, onion, bell peppers, and garlic, and cook, stirring, until the vegetables have softened, 3 to 4 minutes. Transfer to a slow cooker. Add 1 cup water, the black beans, chickpeas, tomatoes, tomato sauce, cumin, chili powder, paprika, garlic powder, and bay leaves.
  2. Cover and cook on high for 5 hours or on low for 8 to 10 hours.

Three Bean Chili by Chef Travis with Foxx Catering

This recipe creates enough to go around, perfect for meal-prep and sharing with community.

Servings: 50


  • 10 lb. Foxhollow Ground Beef
  • (1) #10 Can Kidney Beans 108 OZ (Beans Can be substituted for Dry Beans if preferred)
  • (2) Cans (15 OZ Each) Pinto Beans (Beans Can be substituted for Dry Beans if preferred)
  • (2) Cans (15 OZ Each) Black Beans (Beans Can be substituted for Dry Beans if preferred)
  • (1) #10 Can Diced Tomatoes 102 OZ
  • (4) Cans (7 OZ Each) Fire Roasted Green Chiles (Chiles Can be substituted for fresh chiles if preferred)
  • (2) Cans (29 OZ Each) Tomato Sauce
  • (2) Quarts Chicken Stock
  • (3) Large Onions Medium Diced
  • (1) Bottle (3.5 OZ) Foxx’s Bold Beef Rub
  • (2.5) OZ Chili Powder
  • (1.5) OZ Ground Cumin
  • (1) OZ Smoked Paprika
  • Optional Toppings:
      • (3) Bunches Rough Chopped Cilantro
      • (2) Bunches Scallions Sliced on a Bias Cut
      • (24) OZ Sour Cream

In a large stock pot brown ground beef (divide ingredients into two separate cooking vessels if
necessary) drain excess fat.
Add onions, and spices sauté until onions are translucent.
Add chicken stock, tomato sauce, green chiles, and diced tomatoes. Simmer for 30 minutes.
Drain and rinse beans, add beans bring pot back to a simmer and simmer on low heat for another 30
Serve hot, garnish with toppings if desired.

These recipes will keep you cozy and your house smelling delicious this winter. Wether you are cooking for a few or your entire neighborhood, these recipes and our 100% grassfed beef have you covered!