With the change in season and *slightly* lower temperatures, I thought this hearty dish of Crockpot Chili with Grass-fed beef, would be a good choice for a co-worker recovering from an illness.
Crockpot Chili with Grass-Fed Beef
Recipe from my crockpot's manual (Corningware 4 quart)
1lb local, grass-fed beef
1 can red kidney beans, rinsed & drained
1 cup diced red (or white, yellow) organic onion
1/4 cup diced local, organically-grown green pepper
2 cans organic, diced tomatoes
1 can organic tomato paste 6oz.
1 - 1 1/2 cup organic vegetable or tomato juice
3 tsp chili powder
1/4 tsp ground cumin
- Brown ground beef. Drain fat. Mix in chili powder and cumin. Cook an additional 2-3 minutes.
- Combine beans, onions, green pepper, undrained tomatoes, vegetable or tomato juice, tomato paste in the crockpot. Stir in browned meat mixture.
- Cook on low for 10-12 (or from the morning before you leave for work until the evening when you return) or high for 4-5 hours. Serve with cultured sour cream and shredded raw milk cheese.
To add more heat to the chili, add 2 cloves of minced organic garlic and 1 chopped jalapeno pepper to the browned meat. Also substitute a can of diced tomatoes with chili peppers for a can of regular diced.
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