Originally published in the November 2013 Issue of SOUTH SOUND Magazine. Photography by Jeff Hobson
Classic Chili with Tomatillos and Grass Fed Beef
1.5 pound grass fed ground beef 85/15
2-3 tbsp. olive oil
1 onion diced
3 cloves of garlic, chopped
1 green bell pepper, diced
1 red bell pepper, diced
2 diced fresh tomatillos
1 tsp. black pepper
1 tbsp. kosher salt
2 tsp. fresh cracked black pepper
1 tsp. garlic powder
1 tbsp. chili powder
1 tbsp. paprika
1 tbsp. turmeric
3 cups low sodium beef stock
2 16 oz. cans red kidney beans, drained
1 16 oz. can diced tomatoes including juice
My enamel coated cast iron has quickly become my favorite vessel to utilize during the cooler weather. This recipe isn’t fussy by any means, and the time in the oven allows everything to marry together brilliantly.
Pre heat your oven to 350 degrees. In your oven safe pot, preferable enamel coated cast iron, brown your meat in the olive oil over medium high heat on your stovetop. Once the meat is cooked, remove it from the pot and set aside. At this time add your garlic, veggies and spices. Cook this mixture in the pan drippings for at least 5 minutes over medium heat. You will notice the spices become fragrant. Once your spices are toasted and your veggies are soft, add the tomatillos, tomatoes in the juice and three cups of beef stock. At this time add your meat back into the pan. Make sure you use a wooden spoon to loosen any brown bits from the bottom of your pan. Simmer on the stove for 5 minutes before adding your drained kidney beans. Once your beans are added, place a lid on the pan and transfer to your oven for 2 hours.
Serve with warm garlic cheddar cornbread!