By Kathryn Matthews

Cold day. Hot chili.

On a raw, bone-chilling afternoon, hinting of yet another snowstorm to come, I suddenly found myself craving chili.  Not vegetarian chili.  Nope, mere cooked kidney beans wouldn’t do.  This kind of frigid cold sparked a primal hunger for something meaty, savory and warming.

In Manhattan, we live two blocks away from a year-round farmers market—now down to three stalwart vendors who truck in on Wednesdays and set up shop.  Out of habit—and loyalty—I peruse all the stands.

Grass-munching Black Angus

At Samascott, three coolers of grass-fed beef caught my attention.  On impulse, still in the grips of chili fever, I splurged—$9—on 1.1 pounds of grass-fed Angus ground beef.  I’m a firm believer and supporter of buying local.  But $9?  The steep price tag gave me pause.  After the holidays, I’m a total frugalista.

Upstate, we always buy pasture-raised meat and poultry directly from a farm around the corner from our house—but, it’s a few dollars less.  I understand, however: that’s the price City dwellers pay to get the good stuff delivered closer to their doorstep.

By “good stuff”, I mean that a little grass-fed beef goes a long way toward good health.  Unlike feedlot-raised cattle, grass-fed beef is lean:  lower in total fat and calories, it contains higher amounts of omega-3s, an essential fatty acid—and “good fat” —typically associated with salmon.  Pasture-raised cattle pass along the benefits of their grass-muching to us: 60% of fatty acids in grass are omega-3.  And omega 3-rich diets are rich in Vitamin E, heart friendly, brain friendly (research suggests less incidence of depression, ADD and Alzheimer’s), and linked to a reduced risk of cancer.

So, I handed over $9 wordlessly and vowed to make the best chili…ever.

With my  chipotle-spiked grass-fed beef chili, I think I came pretty close.

You can let me know.

Source: http://www.eatwild.com/healthbenefits.htm

Chipotle Grass-Fed Beef Chili

1 tablespoon extra-virgin olive oil (to brown the beef)

1 pound grass-fed Angus ground beef

1 pound dried red kidney beans, quick-cooked in advance

2 tablespoons olive oil

1 large yellow onion, finely chopped

1 large red onion, finely chopped

2 large jalapenos, minced

6 cloves garlic, minced

1 red bell pepper, minced in food processor

6 organic carrots, peeled, and minced in food processor

2-3 tablespoons chipotle powder, divided

2 tablespoons ground cumin

1-1/2 tablespoons dried oregano

28 oz BioNature (or other low-sodium brand) crushed tomatoes

3 cups water

3/4 teaspoon cinnamon

Pinch of salt

Condiments

Red onion, finely chopped

Cilantro, finely chopped

Plain yogurt

P.S.: We love Maple Hill Creamery grass-fed whole-milk yogurt for a delicious sour cream effect.

To cook the beans:

It’s best to use fresh dried red kidney beans for best results.  I like to cook the beans in advance, using the quick soak method.  Place clean rinsed beans in a Dutch oven (deep pot) and cover with at least 3 inches of cold water.   Cover the pot and place over high heat.  Bring to a boil and boil for  2 to 5 minutes.  Remove from heat and let sit, covered, for at 1 hour to 1 hour 15 minutes (calculate less time the longer you boil).  Drain and rinse well under cold water.  Use immediately, or  refrigerate.

To cook the chili:

In a large Dutch oven, warm 1 tablespoon of olive oil over medium-low flame.  When oil sizzles, add ground beef and cook over low heat, until browned, about 8 minutes.  Using a slotted spoon, transfer to another bowl.

Add 2 tablespoons olive oil to the residual meat juice.  When oil begins to sizzle, add onions.  Saute over low or medium-low heat about 8-10 minutes, stirring constantly, until  onions have softened and are somewhat browned and caramelized (but not burnt).

Add jalapenos, garlic, chili powder, 1 tablespoon chipotle powder and 1 tablespoon cumin.  Continue sauteing until mixture begins sticking to the pan.  Add minced red pepper,  1-2 tablespoons chipotle powder, 1 tablespoon cumin and oregano, cooking 1-2 minutes.  Add carrots, stirring until well blended.

Add beans, stirring into the mixture.  Then, add crushed tomatoes and 3 cups of water.  Bring to a roiling boil.  Reduce heat to low, cover, and cook about  an hour—keep checking: it may be a little more or a little less.  The beans should be firm, not mushy.  Stir every 10-15 minutes while it cooks.

Add back ground beef, cover, and cook at low heat for another 10-15 minutes.  Uncover, add cinnamon, and simmer until most of liquid has evaporated.

Season with kosher or sea salt-to-taste.

Serve topped with chopped red onion, chopped cilantro and a large dollop of plain yogurt, with a side of brown rice.

Enjoy!