Its our own chili- West Chester Chili!
Farm raised, grass fed beef cubes- braised long and slow in chicken stock to soften the lean and tender grass fed beef.
Braising the grass fed beef cubes slowly, breaks down the collagen and muscle tissue while the beef absorbs the sauce, leaving tender morsels of grass fed beef. The kidney beans soak up the spices, and provide additional texture to the chili.
West Chester Chili;
Slow, low and long cooking breaks down the lean muscle fibers, until the grass fed beef becomes soft tender strands of beef.
Slow and low; about 7 1/2 hours.
Serves 4, with enough left over for lunches during the week.
We took out 3 (one pound) FarmEats grass fed beef cubes from the freezer to defrost overnight.
We sautéed the beef cubes in a large stock pot in olive oil, over medium- high heat on the stove top, to sear the beef, for about 10 minutes, stirring the beef occasionally.
Next, we slowly poured 2 quarts of chicken stock into the pot. We added in; salt, pepper, Mexican Chili powder, hot chili powder, smoked Spanish paprika, turmeric, basil, oregano, and a handful of chopped garlic cloves, and let simmer on medium heat
While the beef, stock and spices were simmering on low to medium heat, we chopped; 5 medium tomatoes, and 2 onions.
In a separate heavy pan, we sautéed in olive oil; the chopped tomatoes, and onion and simmered for about 15 minutes.
We then poured the sautéed tomatoes and onions into the stock pot, and continued to let simmer.
After about 7 hours, or until the grass fed beef easily falls apart with a fork, and becomes soft tender strands of beef,
Then we added 1 large can of kidney beans, and simmered for an additional 30 minutes.
While simmering; we chopped a few scallions, shredded some jack cheese, and put some of our favorite taco chips, all in separate bowls for toppings.