There’s nothing like a hearty bowl of chili to warm the body and soul on these cold winter days. Our local meat vendor, Hidden Brook Farm, recommends this tasty (grass fed) beef and veggie recipe for a great meal any time of the week.
3lbs. Grass Fed Ground beef
6 Vine Tomatoes
2-3 large Garlic Cloves, chopped
1 Green Pepper
1 Peblano pepper
1 Jalapeno Pepper
2 Ribs Celery
1 Tbsp. Olive Oil
1 tsp. Cumin Powder
2 Tbsp. Chili Powder
1/2 tsp. crushed Pepper
1 can Dark Red kidney Beans, Light Red Kidney Beans & Tomato paste
- In large skillet scramble burger & add to crock pot. In same skillet sauté sweet potato & 2 Tbsp. water for 5 min, add beef.
- Add olive oil to skillet & onions, celery, garlic & peppers. sauté until onions are see through (3-4 min) Add beef.
- Puree tomatoes in food processor or blender. Add to mixture. Add 1 can of tomato paste and 1 can of tomato sauce.
- Simmer on high 1/2 hour , simmer on low until serve.
Best for 2 or more hours.
*Makes 8-10 Servings
Courtesy of Hidden Brook Farm, Kensington, NH