Wednesday, November 3, 2010

Grass Fed Beef Chili

I promised you chili, and here it is. (My apologies to anyone grading me on food styling - it was my lunch, so I gave the mug a quick wipe, snapped a few shots and ate it before I realized the photo could have been better).

I feel really strongly that if you are going to eat meat or poultry, that you only purchase humanely treated, organically fed products, preferably from someone you can look in the eye when you buy it.

I facilitated the purchase of a side of  Miller Livestock grass-fed beef a few weeks back, which was split among the members of my White House Garden CSA - about a dozen of us.   I am not kidding - this is the best tasting beef I've ever had. (Totally coincidentally, I just discovered Ruhlman posted about his visit to Miller's today - check it out here.)

When I scored the Nickles Corn Toasties the other day, I instantly thought: Chili!  The ground beef was packaged in two pound packages, so I took one out to thaw, and made ratatouille in the meantime.

Chili in Akron, OH means with kidney beans and ground beef.  Cincinnati is a whole different ball game, and this ain't Texas, so this is how we roll.

So without further ado, here it is.

Grass Fed Beef Chili

About 6 servings

1 Tablespoon olive or grapeseed oil
1 1/2 large red onions, chopped
6-8 cloves of garlic, chopped
2 # of grass-fed ground beef
1/4 c. of chili powder (I used Santa Cruz Chili Powder)
2 T. ground cumin
1 t. sweet Paprika (I like Penzeys)
2 15 oz cans of Muir Glen Fire Roasted Tomatoes with Green Chiles, including the juice
2 15 oz cans of organic dark red kidney beans, drained and rinsed
1/2 of a quart carton of organic beef broth - I like Imagine (write the date on the pkg with a Sharpie & use within 10 days)

Heat the oil in a heavy dutch oven over medium high heat.  Add the onions and saute until softened, about 5-7 minutes.  Add the garlic and saute for a minute.  Add the beef, break it up with a flat wooden spoon, and brown.  Add the spices and salt and pepper to taste, stir to coat the beef, then add the tomatoes, beans, and broth.  (Throw some beer in if you're drinking one).

Reduce heat and simmer for 30 - 60 minutes.  Skim fat, if necessary (I had barely any).

Garnish as you like and enjoy.  Gets better the next day.

It was so good I forgot to have a Corn Toastie.

2 comments:

  1. Love chili. Am always looking for a new twist to my old stand by. Will definitely try this one.

    And, your photo is perfect!

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  2. ummm.hmmm. I like your paprika/cumin blend. They are two spices that really do work quite lovely together! Do you cook with beef a lot? I guess I should have scowled down a bit more before i asked that question.

    I've begun working for Le Cense beef out in Montana. They are a beef company geared toward raising their animals with compassion and allowing them to be grass fed. I mention this because their ownder William Kriegel, just wrote the forward of a really cool new book called <a href='http://www.lacensebeef.com/promotions/good_meat.aspx>Good Meat</a>. The book looks at Sustainable meat and what that really entails. It's pretty interesting to think how smaller more conscious animal farming can actually help the planet rather then harm it.

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