Rowbottom Farm Natural Beef

Hi from Brooklyn, New York – it’s Amy’s sister Sara. It occurred to me that between a full-time job, perfecting the art of making cheese, taking an intense farm planning seminar, and – well, breathing (!) that Amy might need a break from blogging!

I am on my lunch and savoring each bite of leftover Superbowl chili – of course, made from Rowbottom Clark all natural beef! Like the Saints’, it’s a come-from-behind victory… Though my friends assured me it was good on Sunday it took a little time for its true spirit to become palpable. That’s the amazing thing about chili (and soups and stews in general) is how much better the leftovers taste than the original dish!

Just in case your chili recipe doesn’t wow, I’m sharing mine with you. Take it as a guide: I went to the Karen Rowbottom School of Cooking, where measurements are somewhat of an abstract idea and instinct is everything. Don’t make a special trip to the store if you don’t have, say, carrots; or, you only have black beans. However, in this recipe chocolate and beer are the secret ingredients I won’t do without.

Superbowl Saints Chili

This recipe can be made in either a Crockpot or on the stove; directions are given for both. The Crockpot will probably get you closer to the day-after flavor meld. But if you don’t have hours, the stovetop is just fine.

1 1/2 tbsps olive oil
1 small onion, chopped
1 lb of ground all natural beef (preferably grass fed)
1 large carrot, chopped
1 can black beans, rinsed
1 can dark kidney beans, rinsed
1 28 oz. can crushed tomatoes
1 8 oz. can of tomato sauce
1/2 c. peach mango salsa (optional, I had it so I dumped it in)
3/4 c. of beer (I used Brooklyn Lager this time around)
1/2 bar dark chocolate (I used Cadbury Dark)
Chili powder (1 tsp or more, to taste)
Cumin (1 tsp or more, to taste)
1/2 tsp garlic powder
1 tsp oregano
1 tsp salt (again, to taste)
1/2 tsp ground black pepper
red pepper flakes to taste
Sour cream
Shredded cheddar

Brown the meat in 1 tbsp of the oil and drain off fat. Dump into crock pot or stockpot. Add the rest of the oil to the pan and saute onions until just soft.

Crockpot: Add all the rest of the ingredients. Cook on low for 4-5 hours. At 3 hours or so, adjust seasonings to taste.
Stockpot: Add all the rest of the ingredients. Simmer for 20 minutes. Adjust seasonings to taste. Simmer 10-25 minutes more.

Top with a sour cream and shredded sharp cheddar. Serve steaming with cornbread.

Serves at least 4. I doubled this recipe for a party of 8 and had enough leftovers for at least 3 filling lunches.

Enjoy – but make sure you save some for tomorrow!

Tags: beef recipes, chili with beef, grass fed beef, natural beef recipes

This entry was posted on Tuesday, February 9th, 2010 at 9:48 pm and is filed under Grass Fed Beef Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.