Cross Creek Cattle Company
Kenton's Famous Chili
|2 lbs of grassfed chili meat
1 med. onion, chopped
1 bell pepper, chopped
2 garlic cloves, minced
1 lb pinto beans
salt and pepper
2 tbsp chili powder
2 cayenne peppers, finely chopped
2 jalapeno peppers, finely chopped
2 tbsp aromatic bitters or 1/2 can of beer
1 can whole tomatoes
In a separate skillet, brown chili meat on medium heat. In a big pot, saute onion, pepper, and garlic in some olive oil. When onion becomes translucent, add the meat with a lot of black pepper and a little salt. Also add chili powder, cayenne peppers, jalapenos, 3 pinches of sage and the bitters.
At the same time that you begin browning the meat, place pinto beans in water. Bring to a rapid boil for 30 minutes. Then turn down to low until they are tender.
When beans are tender, drain and add to the chili. Cover pot and lower the heat to low.
This recipe gives the chili a great flavor without making a person sweat while eating it. You can adjust the amounts of spices to make it more spicy.
Serve with grated cheese, sour cream, and/or diced onions. Cornbread, biscuits, or corn chips make excellent sides for this dish. Enjoy!
|1 lb ground grassfed beef
1/2 med. onion, chopped
1 lg. container of large mushrooms
1/2 lb Swiss cheese, grated
1/4 cup white wine
With a paper towel, wipe off the mushrooms. Then carefully remove the caps from the stems.
Place the caps in a single layer on a cookie sheet.
In a skillet, brown the beef with the onion.
Chop up the mushrooms stems and add them to the beef.
Stir in the wine and cook until it evaporates.
Stir in the cheese until it has melted throughout the beef mixture.
Spoon the mixture into the mushroom caps.
You can add more grated cheese to the top of each mushroom. You can also sprinkle the pan with more wine.
Bake at 350 degrees until the cheese melts and/or the mushrooms turn a darker grey.
These are great as a dinner or an appetizer depending on how many you make per person.
|1 family-size grassfed roast
Sm. onion, sliced
3 garlic cloves, whole or chopped
extra-virgin olive oil
salt and pepper
Pour about 4 tbsp of olive oil in crockpot. Then put in the roast. Add slices of onion and garlic. Season with salt and pepper to taste. Sprinkle a little worchestershire sauce. Cover and turn on low. Let roast cook slowly for six to eight hours. The meat should be very tender.
Beef Vegetable Soup
Part One: Simmer following ingredients 4 - 6 hours in crockpot. Remove fat from surface. Remove meat from bones; chop and return broth to crockpot.
2 lbs. grassfed soup bones or
1 lb grassfed short ribs
1 teaspoon salt
1 small chopped onion
1 cup diced carrots
1/2 cup diced celery
1 pkg. frozen mixed vegetables
Water to cover
Part Two: Add following ingredients to the soup stock. Simmer 3 - 4 hours.
2 cups diced potatoes or your favorite pasta
1 (15 oz) can corn, undrained
1 (14 1/2 oz) can tomatoes, diced
1 (6 oz) can tomato paste
4 beef bouillon cubes, optional
1/2 tsp salt
1/4 tsp pepper