3-Bean Grass-Fed Beef Chili

Grass-fed beef generally comes from cattle that eat only grass and other foraged foods throughout their lives. Often, conventional beef cattle eat a diet that includes grains, such as corn, at some point. The difference in the diets of the cattle changes the nutrients and fats you get from eating the different types of beef.

According to the Mayo Clinic, Grass-fed beef may have some heart-health benefits that other types of beef don’t have. When compared with other types of beef, grass-fed beef may have:

  • Less total fat
  • More heart-healthy omega-3 fatty acids
  • More conjugated linoleic acid, a type of fat that’s thought to reduce heart disease and cancer risks
  • More antioxidant vitamins, such as vitamin E

Eat This With That

The best chili I make is when I use Grass-Fed Beef and take the time to plan ahead.  I cook dried beans and store them in 1-2 cup containers in the freezer just for such occasions.  This Chili calls for homemade Red Kidney Beans, White Navy Beans, Slow-Cooker Black Beans. Of course you can substitute any bean you prefer.  Pinto beans are an excellent subtitue for her Red Kidney bean. Cannellini Beans can take the place of the White Navy beans.  As well, Cranberry beans are an excellent choice.

I also make my own Homemade Chili Powder to avoid additives, such as high sodium content.  Just these simple steps and you will notice a big difference in how your chili tastes.

Of course with time constraints, you can use low-sodium canned beans and buy pre-made chili powder seasoning and still have a chili that is quick and great tasting.

You can top your chili with shredded cheese, avocado, hot peppers, green onions, or any of the many toppings that you desire. You can serve over brown rice, and serve with a mixed green salad with Basic Vinaigrette Dressing for a complete meal.

Lighten It Up

Grass-fed meat has about the same amount of fat as skinless chicken or wild deer or elk.  When meat is this lean, it actually lowers your LDL cholesterol levels.  Because grassfed meat is so lean, it is also lower in calories.  Grass-fed meat is low in “bad” fat (including saturated fat), it gives you from two to six times more of a type of “good” fat called “omega-3 fatty acids!

When we switch from grain-fed to grass-fed meat, then, we are simply returning to the diet of our long-ago ancestors, the diet that is most in harmony with our physiology. Every cell and every system of our bodies will function better when we eat products from animals raised on grass.  To read more on this subject click on this link.  Dr. Mercola or this link to Dr. Oz on the difference between grain-fed and grass-fed beef.

3-Bean Grass-Fed Beef Chili

Prep Time: 15 mins
Cook Time: 1 hour 30 mins
Yields: 10-12 Servings

Ingredients

  • 1 1/2-2 Pounds Organic Grass-Fed Beef
  • 1 Large onion, chopped
  • 3 cloves garlic, crushed
  • 2-16 ounce can whole tomatoes
  • 3 medium celery stalks, finely chopped
  • 1 large green bell pepper, chopped
  • 5 tablespoons chili powder (see link above)
  • 2 teaspoons of salt (optional)
  • 1/2 teaspoon of cayenne pepper (optional)
  • 1 cup of precooked black beans (see link above)
  • 1 cup of precooked kidney beans (see link above)
  • 1 cup of precooked white beans (see link above)

Method

  1. Cook and stir ground beef, onion, and garlic in large saucepan until mixture is light brown; drain if there is excess fat. Stir in tomatoes (with liquid), celery, chili powder, salt, and pepper sauce. Heat to boiling; reduce heat. Cover and simmer 1 hour.
  2. Stir in beans. Heat to boiling; reduce heat. Simmer uncovered until hot, about 15 minutes. If you like thicker chili, continue to simmer until you have the consistency you desire.

FYI

Cook the beans ahead of time and freeze. I like to cook 1 pound bags or more and store them in the freezer in 1-2 cup servings. You can also double this batch of chili and freeze in containers for a quick go-to lunch or dinner. *When using store bought chili powder I add 1 tablespoon of cumin this recipe. You can use any type of bean you prefer in this recipe. Pinto beans are an excellent choice!

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