Special Delivery - A Nourishing Meal

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.

Visit Tasty Tuesday at Balancing Beauty and Bedlam for more great recipes.