Eatwild.com

Eatwild.com is your source for safe, healthy, natural and nutritious grass-fed beef, lamb, goats, bison, poultry, pork, dairy and other wild edibles. This website provides:

Comprehensive, accurate information about the benefits of raising animals on pasture.


A direct link to local farms that sell all-natural, delicious, grass-fed products.


A marketplace for farmers who raise their livestock on pasture from birth to market and who actively promote the welfare of their animals and the health of the land.

Blue Ribbon Chili

2 lbs/900 g lean or extra lean ground beef
6 oz/170 mL (half bottle) Watkins Tropical Salsa
1 cup/250 mL ketchup
1 tsp/5 mL Watkins Calypso Hot Pepper Sauce (for more heat, increase to taste)
2 cans (15 oz/420 g each) tomato sauce with chunky vegetables
1 can (15 oz/4320 g) hot chili beans
1 can (15 ox/420 g) light red kidney beans
5 tbsp/75 mL Watkins Chili Seasoning (more or less to taste)
½ tsp/2.5 mL Watkins Rosemary
1 can (15 oz/420 g) mushrooms
½ tsp/2.5 mL Watkins Red Pepper Flakes (Optional, may be added as condiment later)
Toppings for garnish

Brown ground beef and drain well. In a medium pot on medium heat, combine browned meat, Watkins Tropical Salsa, ketchup, Calypso Sauce, tomato sauce, beans, Watkins Chili Seasoning, Watkins Rosemary and mushrooms. Cook for two hours (stovetop: bring to boil and simmer for 1 hour). Add Watkins Red Pepper Flakes (If desired) and simmer for at least 1 more hour. Cook and refrigerate overnight. Reheat and serve.

Garnish with: shredded cheddar cheese, diced onions, diced green peppers, sour cream, Watkins Red Pepper Flakes, and saltine crackers.