Here's a recipe for game-day chili for the playoffs and the Super Bowl courtesy of Organic Prairie that showcases grass fed beef.  Organic Prairie is the meat division of Organic Valley.  The meats are produced by an independent coop of organic family farms.

Makes 4 to 6 servings

¼ cup olive oil
¼ pound bacon, finely chopped or ground (to grind, cut into chunks, freeze until firm, then pulse in a food processor)
2 pounds of your favorite grass-fed ground beef
1½ tablespoons kosher salt or 1 tablespoon table salt, more to taste
2 cups chopped onion
6 cloves garlic, minced
2 tablespoons mild chili powder
1 tablespoon smoked paprika (optional)
1 1/2 tablespoons ground cumin
2 teaspoons ground coriander
2 (28-ounce) cans crushed tomatoes (not tomato puree)
2 4-ounce cans mild roasted green chiles
2 (15-ounce) cans black beans, drained and rinsed
½ cup chopped fresh cilantro leaves
1 cup low-sodium beef or chicken broth
2 tablespoons molasses (optional)
Hot sauce, to taste


1 ripe avocado, diced and tossed with a little lime juice and salt
1/2 cup sour cream mixed with 1 teaspoon adobo sauce from a can of chipotle chiles (freeze the leftovers)


Heat 1 tablespoon of the oil in a large heavy-based saucepan or Dutch oven over medium-high heat. Add the bacon and cook until most of the fat is rendered and the bacon pieces are golden brown, 4 to 5 minutes. Pour off all but around 2 tablespoons of the fat.

Add the beef to the pan, sprinkle on about 2 teaspoons of the salt and cook, stirring frequently, until the meat is no longer pink, about 5 minutes, but don't let the meat get brown and crusty. Scrape the meat from the pan into a bowl; set aside.

Add the rest of the oil to the pan, add the onion and 1 more teaspoon salt. Turn down the heat to medium and cook, stirring frequently, until the onions are soft and lightly golden, 8 to 10 minutes. Add the garlic, chili powder, smoked paprika (if using), cumin, and coriander and cook another minute, stirring and scraping so the spices fry slightly in the oil.

Stir in the crushed tomatoes, green chiles, black beans, chopped cilantro, beef broth, molasses and remaining teaspoon salt, plus as many shakes of hot sauce as you like. Turn the heat to low, and cook, uncovered, until thickened and rich tasting, 45 minutes to an hour. Add back the bacon and beef and simmer another 15 minutes. Taste and add more salt or hot sauce as needed.

Serve the chili in bowls with some avocado piled on top and a generous drizzle of the chipotle cream.

Cook's Tip:

Grass-fed beef is generally leaner than conventional beef, which means that you need to take care not to overcook it or it may seem dry, especially if you're cooking a steak, roast or hamburger. For the ground beef in this chili recipe, drying out isn't a worry because you're simmering it with so many moist ingredients – including olive oil and bacon! 

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