Beef is a staple ingredient in many dishes, as it serves as one of our major food sources for protein and energy. Selecting grass-fed beef is important. Grass-fed beef comes from cows that are allowed to forage on grass, making them highly valuable for their nutrients. Grass-fed beef is rich in omega-3s, which are beneficial in preventing heart disease.
2 pounds ground grass-fed beef
2 cups chopped onions
2 tablespoons minced garlic cloves
1 medium jalapeno chili, ribs and seeds removed, minced
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
7 whole tomatoes, crushed
2 cups of tomato sauce
1 1/2 cup kidney beans, drained and rinsed
1/4 cup plain yogurt, or low-fat yogurt
1/4 cup grated grass-fed cheddar cheese, or low-fat grass-fed cheddar cheese
- Heat a heavy 5-quart pot. Add the ground beef. Cook, stirring and breaking up meat, until browned. Drain excess fat, leaving a small amount to cook onions in.
- Add the onions and cook for about 5 minutes. Add the garlic and jalapeno; cook until just tender. Stir in the chili powder and cumin. Continue to cook until fragrant, about 1 minute.
- Stir in the crushed tomatoes and the tomato sauce. Simmer for about 30 minutes.
- Add the beans and continue cooking, uncovered, until meat and beans are very tender, and chili is thick, about 30 minutes more. Serve in small bowls. Garnish each bowl with 1 tablespoon each yogurt and cheddar cheese.
Original Source: Mercola Recipes