Organic Beef and Chili Recipe

Organic Grass Fed Beef Chili

I do not post many of the releases I get, but some like this  from Organic Prairie are pretty good…this chili looks great! Give it a try!

So the football game may be a little brutal, but at least your Super Bowl chili’s made with humanely-raised beef … Organic Prairie’s online store makes it easy to serve Super Bowl dishes you can appreciate for more than just their flavor.

Portand, Ore. (January 11, 2011) – Yes, you are a conscious eater.  Yes, you do pay attention to how your meat is raised.  But hey, you’re also a Super Bowl traditionalist — you need your classic football fare, like chili, tacos, and nachos to serve for the big game.

Organic Prairie, the meat division of Organic Valley, makes it easy to have your football chili and feel good about it too.  Their new online store — — offers USDA-certified organic beef, pork, and poultry – including grass-fed organic ground beef — making it easy and convenient to access meat that meets all of your high standards and delivers great taste in the process.

It’s simple: go online, order your organic grass-fed ground beef (and check out the great steaks, too), then in a few days you’ll be ready to cook up a spread that shows that you care about what you eat, about animal welfare, and about the planet … all while you’re rooting for your team to annihilate the opposition.  Life is complicated!

Here’s a fantastic Super Bowl chili recipe to showcase Organic Prairie’s grass-fed beef, or to make with your own favorite well-sourced meat.  Everything tastes better when you make it with meat that matters.

For more great recipes, including Chef Michel Nischan’s meatloaf recipe, go to

About Organic Prairie. Organic Prairie meats are produced by an independent cooperative of organic family farms. We are pioneers of the organic meat industry, who began producing our delicious meats—without the use of antibiotics, synthetic hormones, or pesticides—back in 1996. We insisted on third-party organic meat certification long before federal organic standards were established. We were the first in the industry to ban animal by-products from our cattle’s diet. And we played a vital role in shaping federal organic meat certification standards—the strictest in the industry. To learn more about our cooperative, please visit, and look for us on

* * *

Grass-fed Beef and Black Bean Chili with Avocado and Chipotle Sour Cream

Makes 4 to 6 servings


¼ cup olive oil

¼ pound Organic Prairie bacon, finely chopped or ground (to grind, cut into chunks, freeze until firm, then pulse in a food processor)

2 pounds Organic Prairie 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!


Some great deals at Fleming’s, one of my Favorite places!

Mmmmm...Steak Porn!

I don’t know if I have mentioned it lately but did I mention that I am a huge fan of Fleming’s Steakhouse? they always have a killer wine list, and you can get a flight of 3 wines served in a really cool vertical “holder thingy”.

Fleming’s has what I consider the best happy hour value around in it’s 5-6-7 program…with a cajun butter shrimp dish that will put you in a butter coma. Good Steaks are few and far between, but at Fleming’s you can count on a great meal and fantastic service. I had some of the best service ever at the L.A. Live Fleming’s a few weeks ago… Fantastic!

I got a press release today about a great new bargain from Fleming’s. Its a 3 course menu for $39 bucks….its a great deal and you can take a date to a nice dinner and not break the back….see the details below, and trust me, you can’t go wrong with this!…I know I sound like a  commercial for Fleming’s but I am not, its just a great steak for a great price!
WHAT:             Fleming’s Winter Prix Fixe Menu:  Three Courses for $39.95

Fleming’s Executive Chef Russell Skall has created an innovative 3-course dinner  with bold and flavorful offerings. The new Winter Prix Fixe menu offers a choice of appetizer, two entrées and dessert.

WHEN:             Available nightly now through March 29, 2011

WHERE:          Fleming’s Prime Steakhouse & Wine Bar
Please visit for your closest restaurant. Locations in Southern California include Newport Beach, El Segundo and Rancho Mirage.

COST:             $39.95 per person (tax, gratuity, and suggested wines not included)

MENU:             Choice of one of two entrées and the option of Hearty Mushroom Soup or Roasted Pear and Candied Walnut Salad, and dessert.

To take the guesswork out of the dining experience, Director of Wine Marian Jansen op de Haar provides full-bodied wine selections for each entree.

Bistro Steak: flavorful and tender; ratatouille and cabernet butter sauce
Suggested wine: Chateau Greysac, Medoc France, 2005/2006

Crackling Pork Shank: mashed sweet potatoes with Asian barbecue glaze, drizzled with cilantro oil
Suggested wine: Von Buhl, Riesling Pfalz Medium-Dry Jazz Germany, 2008

Dessert: Chocolate Mousse Cake, Almond brittle and crème anglaise
Suggested wine: Fonseca, Reserve Porto Bin 27 Portugal NV

“Hoppin John” for the New Year

Hoppin John (Black Eyed Peas)

A New Years day tradition that my Alabama/California family continues to follow is the serving of “Hoppin John” on New Years Day . Its said that if you eat Hoppin John on New Years Day you will have good luck all year. Well I have eaten it pretty much every New Years Day that I could remember except in 1991…and I went to war Feb 23rd 1991, so you be the judge!

Its very easy to make, just follow this recipe to serve 10 small servings and you will be lucky all year long!

2 bags frozen black eyed peas

2 small smoked ham hocks

1 white onion diced

3 cans chicken stock

2 tbs dried parsley

1 tbs black pepper

Put everything into a crock pot and cook for 6-10 hrs on low….if you don’t have a crock pot or the time, use a cast iron pot and saute the onions first, then bring to a boil, then reduce to a simmer for about 2-3 hrs.

Serve with cornbread and rice….use hot sauce to taste and good luck!!