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naturallyelizabeth

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GFDF Beef Chili

11 Sunday Mar 2012

Posted by naturallyelizabeth in Dairy Free, Egg Free, Gluten Free, Main Dishes, Nut Free, Soy Free

≈ 2 Comments

Tags

beans, dairy free, egg free, gluten free, grass fed, nut free, organic beef chili, recipe, soy free

I am not a Texan.  I am a Yankee born and bred, but I have been in Texas for almost 20 years now which is over half my life time.  I have given birth to four Texans.  However, I am certain that the natives don’t accept me as one of their own.  I am definitely a transplant who still clings to many of her northern ways.

Take chili, for example.  I believe chili should have beans in it, though there are many in Texas who would declare that a heretical statement.  I choose to ignore them.  Where my extended family lived in the Midwest, chili is often served with pasta in it, usually elbow pasta at our house.  In other parts of the Midwest, it’s spaghetti.  Down here in Texas, when you suggest serving chili with pasta, you get some very strange looks.  One of my current family members prefers rice to pasta, so I’ll sometimes serve rice with it.  I like to dump vegetables into mine.  Last night I had zucchini in the fridge, so I sautéed it in olive oil and put some in my serving.  Other times I add defrosted frozen broccoli or eggplant or greens or whatever vegetables I’ve brought home from the farmers’ market.  Again, a heretical idea for a dish which some argue is all about meat, but tough.  It’s healthier my way.  🙂

The recipe below is a variation of the chili I ate as a child.  I make it frequently, but yet I was surprised to find I’ve never written it down.  That problem has now been rectified.  This is a double batch recipe.  I make a huge amount so we have leftovers for the next few days for lunches and/or so I can freeze some because it freezes well.  However, if you aren’t into large batch cooking, the recipe can easily be cut in half though that leaves you with half a can of tomato paste to figure out what else to use it in.

As always, I substitute with what I have on hand.  I have a hard time even following my own recipes.  I usually use green peppers, but I had some red and orange that needed to get used up, so I threw them into the batch pictured above.  I had been at Boggy Creek Farm and had some fresh green garlic, so I substituted four stems of that for the dried garlic cloves.  In the past when I haven’t had the beans I need in the pantry, I’ve been known to throw white or black beans in instead, but red and pinto are definitely my preference for this recipe.  One thing I don’t ever substitute is generic tomatoes or tomato paste.  I tried the store brand organics once, and that was a mistake I’ll never make again.  Canned tomatoes are one food item where the name brand is really a step above the rest.

Beef Chili

Olive oil for the pan (about 2-3 tablespoons)
1 large organic yellow or white onion, diced (about 2 cups)
2 organic green peppers, diced (or red or any mild pepper) (about 2 cups)
2 pounds 95% grass fed beef (bison works well, too)
6-8 cloves organic garlic, sliced into small pieces
2-15 ounce cans organic pinto beans, drained
2-15 ounce cans organic red beans, drained
1-28 ounce can Muir Glen organic diced tomatoes
1-6 ounce can Muir Glen organic tomato paste
1 cup water
2-3 tablespoons organic chili powder (depending on how spicy you like it)
2 teaspoons sea salt
1 teaspoon organic black pepper

In a large soup pot, cook the onion, green peppers, beef, and garlic in the olive oil over medium heat until the beef is browned.  While the beef is browning, open all the canned goods and drain the beans.  Mix the tomato paste with the water and spices—I usually use a two cup glass measuring cup so it’s easy to dump in to the pot.  Once the beef is browned, add in the beans, tomatoes, tomato paste, water, and spices.  Continue cooking for another 10-15 minutes on medium heat until the mixture is bubbly and the spices have had a chance to blend in a bit.

Makes about 4 quarts.

©NaturallyElizabeth.com

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GFDF Dill Burgers

05 Monday Mar 2012

Posted by naturallyelizabeth in Dairy Free, Egg Free, Gluten Free, Main Dishes, Nut Free, Soy Free

≈ 1 Comment

Tags

burgers, dairy free, dill, gluten free, grass fed, organic

A dill burger on a bed of organic lettuce from my massage therapist's garden served with a slice of an organic heirloom tomato

We eat burgers a lot because they are one of the few items that everyone in the house will eat.  They’re quick and easy and versatile in terms of accommodating different food sensitivities, too.  When dill burgers are on the menu, I usually make one pound of dill burgers and one pound of plain burgers since only four of our five family members eat the dill burgers.  That makes eight quarter pound burgers which sometimes all get eaten in one meal depending on how starving the kids are and how many sides we have.  Otherwise they take leftovers for lunch at school the next day.

I haven’t found a gluten free bun that I’m in love with, and I haven’t mastered a recipe of my own.  I just do lettuce wraps, as pictured above.  My family usually eats the Rudi’s organic whole wheat hamburger buns.

Dill Burgers

1 pound grass fed ground beef (I use 90% or 95%)
2 tablespoons organic Dijon mustard
1 organic green onion, minced
2 tablespoons fresh organic dill (do not substitute dried)
1/4 teaspoon organic black pepper
1/2 teaspoon sea salt
4 slices of organic cheese (cheddar, jack or swiss) (optional)

Mix all the ingredients but cheese.  Divide into four patties.  Broil, fry, or grill the way you normally would cook burgers.  We usually broil them in the oven, and we prefer our burgers well done.  I cook them for six minutes on one side, flip, cook for another six minutes, add cheese to any burgers that need them, and cook for another 45 seconds (12:45 total cooking time).

©NaturallyElizabeth.com

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