Thursday Thoughts Ed. 35 - Where's the Beef?
Now, we should say..."Where'd the beef come from?" There's lots of news about free-range and wild meat and seafood recently and for good reason. It makes a difference. According to current research, animals that are fed from wild grass have better fatty acids than their feedlot counterparts. The crap that feedlot cows, chickens and sheep are fed really would gross you out. You wouldn't eat it. And we all know we are what we eat. If your dinner eats junk, your dinner is junk. The type of fat that cattle, for example, are fed, determines the type of fat they contain. The nasty rations most animals eat produces far too much Omega-6 fatty acids and not enough Omega-3s. This isn't good for us. The body craves a balance of both types of fat. Luckily, when a cow grazes as she pleases, on food she prefers, both the cow and you get a great ration of 3's to 6's. Doesn't that sound nice?Because beef and lamb are 'red meats' and higher in saturated fat and cholesterol than other meat they are often shunned by the health-conscious. But, if you choose organic, free range, grass fed, lean cuts, you are buying yourself some real benefits. Look for "lean", "loin" and "round" when choosing cuts.
I will admit I have curled my lip at red-meat for years. Preferring chicken and turkey in soups, burgers and chili I thought I was eating smart. Understanding my body more and getting a handle on portion sizes I'm adventuring back into the carnivorous world. If you care to come along, below you'll find my Mom's world famous Chill, just in time for Superbowl Weekend! She's not a Dr. but she is a darn good cook and a phenomenal mother. And I'm also sharing a second version a bit more health coach approved and more labor intensive. If you are a veggi-only eater and have made it this far in the post there's a recipe for you too.
Chili is one of the best ways to get lots of protein in lean meat, fiber from beans, veggies and spices all in one pot. And there's usually enough to last the week. Go ahead and experiment. Use beef, use bison, use beans! Have fun and as always send me your creations - you guys sure know how to do it!
Mom's Chili
1 lbs ground chuck or sirloin
1 medium onion chopped
3 cans Campell's tomato soup
2 cans Bush's red kidney beams
Salt, pepper,
Garlic powder
Chili powder
Tabasco
Saute beef with onion. When meat is cooked and onions are soft drain the mixture. Add spices after draining the meat. Add soup first and then the beans. Simmer for about an hour on low heat. Stir so it dosen't stick. Add salt and pepper to taste. Use 1 - 2 TBSP of garlic and chili powder (or more). Tabasco as much as you can handle.
Dr. John's Chili
4 lbs lean ground beef (96%) or lean ground turkey (even better)
4 cans kidney beans (15.5 oz per can), drained and rinsed
2 onions, chopped
3 large tomatoes, chopped
1 lb carrots, peeled and sliced
4 bell peppers - 1 green, 1 red, 1 yellow, 1 orange cut into 1/2" squares
6 cloves garlic, chopped
Two 46 oz bottles V8 vegetable juice, spicy hot
Cashew meal
Spices: 4 tbs chili powder, 1 tsp cumin, 1 tsp paprika, 1 tsp celery seed, 1 tsp fresh ground pepper (for a quicker version, you can use the 3 packages chili seasonings mix, bit won’t quite be the same)
1. In a large skillet, brown the meat, one pound @ a time, over high heat together with the garlic and onions. If your skillet is large enough (i.e. wok), you can brown the meat all at once to save time. On the last batch, add the spices after the meat is browned and continue frying for another couple of minutes. Add the browned meat to a very large pot with a lid, and then add the beans, tomatoes, carrots, pepers, and V8 juice. Bring to a boil and then reduce heat to simmer.
2. To make the cashew meal, process the cashews in a blender in shorts bursts, until a grainy meal is formed. Do not process for too long or you will have cashew butter. Stir in the cashew meal, cover, and simmer for an additional 30 minutes.
Source: Greg Schroeder
Rainbow Veggie Chili
2 tablespoons olive oil
1 zucchini, sliced
1 yellow squash, sliced
1 red bell pepper, diced
1 green bell pepper, diced
1 fresh jalapeno pepper, diced
4 cloves garlic, minced
1 onion, chopped
1 (28 ounce) can crushed tomatoes, with liquid
1 (6 ounce) can tomato paste
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can chili beans in spicy sauce, undrained
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper, or to taste
Heat oil in a large pot over medium-high heat. Stir in zucchini, yellow squash, red bell pepper, green bell pepper, jalapeno, garlic, and onion. Cook 5 minutes, just until tender.
Mix tomatoes with liquid, tomato paste, black beans, corn, and chili beans in spicy sauce into the pot. Season with chili powder, oregano, black pepper, and cayenne pepper. Bring to a boil. Reduce heat to low and simmer 1 hour, stirring occasionally.
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