Happy Beef Month, everybody!
We are excited to be really focusing on getting the word out about our grass-fed beef this year. We stand behind our practices 100% and believe we sell a great product. In doing some reading this morning I came across Don’t Forget You Are Eating An Animal, a great article that perfectly sums up a lot of our thoughts.
Certain diets have been mentioned on our website a few times recently, especially in our post about Bone up on Health: Grass-fed Beef and the Diets of Today. Grant Creek Ranch actually has no stance on any particular way of eating, however we are definitely behind the overall benefits of consuming wholesome, unprocessed grass-fed beef.
We’ve talked extensively about why you should make the switch to grass-fed.
- Health: Not just the nutritional aspects, but the animal itself. The way we raise our cows results in less disease, stress, and other unpleasantness that can sometimes come from cows raised in feed-lots.
- Treatment: Like the article mentions, humane treatment of our animals is one of our responsibilities as a calf-cow operation and we believe it truly makes a difference in the quality of meat you’re getting. Honestly, it’s even simpler than that. Where is the sense in mistreating our cows? What does it get us?
- Cost: We’ve talked about why cost is a huge factor. It can get complicated, but in reality you’re saving so much by buying in bulk up front, having that meat ready to go at any given time rather than eating out, and not wasting money on questionable quality.
So, in celebration of Beef Month go grill up a beautiful, medium-rare steak slathered in garlic butter and thank a local farmer. Don’t forget to also start making plans for our beef sales later this year! Contact us if interested!
Happy May 1st! Boy, are you in for a treat. From now on we will be sharing one new recipe a month to really give you some ideas on what to use your grass-fed beef for.
We are so excited for the warmer weather we’re getting and all the other wonderful things Spring brings (try saying that 3 times fast). So at start of grilling season why am I reverting back to Winter with a chili recipe!?
Bear with me y’all. This is the best chili, and my personal favorite. In fact, I literally have all the ingredients sitting on my counter at this moment so I can get a pot going once I get home. I don’t know who came up with the rule that chili and soups are Winter foods only but after you try this you’ll ignore that just like I do. Plus this recipe mostly uses a slow cooker, reducing time at the stove and ultimately the added heat of cooking, which of course we don’t want in these temps. Just put it all together and forget about it for a couple hours!
We love all carnivorous ways of eating and plan on incorporating all sorts of recipes for any type of diet involving meat. This particular recipe happens to be keto-friendly. For those unfamiliar with the term it translates to “low-carb deliciousness.” OK, not really, but it might as well. That’s right, this recipe is low-carb which means it doesn’t contain beans and other high-carb foods. That may seem crazy for a chili but I promise you won’t even notice. Besides, it is something you can easily modify!
First, I have to give credit where credit is due. This is not my own recipe. I’ve borrowed it from http://www.ruled.me
- 2 pounds stew meat (or 1 pound stew and 1 pound ground)
- 1 medium onion
- 1 medium green pepper
- 1 cup beef broth
- 1/3 cup tomato paste
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 tablespoons + 1 teaspoon chili powder
- 1 1/2 teaspoons cumin
- 2 teaspoons Red Boat Fish Sauce
- 2 teaspoons minced garlic
- 2 teaspoons paprika
- 1 teaspoon oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon worcestershire sauce
- 1 teaspoon black pepper
- 1 teaspoon salt
- *Optional: 1 cup coffee for more watery chili
A few notes:
- You do want stew AND ground beef, however you can either buy a pound of ground beef or make your own using a food processor or meat grinder.
- I have personally never used the fish sauce. I have read that Red Boat is the best brand and I cannot find that in my local stores, but I still thought the chili had great flavor.
- I have also never tried the coffee trick. I like my chili thick!
- This chili does have a little kick to it but is not extremely spicy. You can definitely cut back on the chili powder or cayenne for a milder flavor.
LET’S MAKE IT!
- Grind half your stew meat (if doing this on your own), prep the veggies, and get your spices gathered and ready.
- To make the sauce combine the beef broth, tomato paste, soy sauce, chili powder, cumin, fish sauce (optional), minced garlic, paprika, oregano, cayenne pepper, worcestershire sauce, and coffee (optional). Set aside for later use.
- In a pan bring 2 Tbsp. olive oil to its smoking point then add the stew meat to the pan. As it cooks you can pour the excess juice into your slow cooker. Cook until browned and transfer to the slow cooker.
- Next, add the ground beef to the pan and season with the salt and pepper. When this is finished you’ll add it to the slow cooker as well.
- In the same pan, cook your chopped green pepper and onion until translucent then add to the slow cooker.
- Remember that sauce you made in the beginning? Guess where you’re adding it…Stir everything together in the slow cooker and let simmer on high for 2 1/2 hours.
- When the time is up, take the lid off and let the sauce reduce for 20-30 minutes.
- Serve! You can add your favorite garnishes such as cheese, onions.
Makes about 4 servings, each serving coming out to about 398 Calories, 17.8g Fat, 5.3g Net Carbs (total carbs minus the fiber), and 51.8g Protein.
The ground beef in this recipe is meant to provide a bean-like texture, however if you do not have any dietary restrictions you can definitely add any sort of beans or veggies you may want!
Let us know in the comments if you tried this chili and what you thought! Also, share with us your own recipe ideas. You may even see it featured as a Recipe of the Month someday!