I would not have thought it possible when I started this project. But this is blog post number 101!
We caught a lucky break on Saturday, June 10th. In spite of what the Weather Channel predicted, the wind died off overnight and stayed that way throughout the day. After coffee and a wonderful oatmeal breakfast, we had time to run Bailey.
Have you ever seen this dog run? When I used to take him to the Longmont Dog Park, people used to ask me if he was part Greyhound. The most common overheard statement was something like, “man, that dog can run.”
After Michael wore Bailey out with a tennis ball and a Chuckit, it was hammock time. Except Bailey figured that hammock time was also snuggle time.
How can you say no to that face?
I also had the chance to take some pictures of the east side of our campsite. I still think it’s the most beautiful place we’ve ever set up. And since this is BLM land, it was completely free.
I even found a cactus in bloom.
Because the weather was so calm, we decided to make a big meal for dinner: Grass Fed Beef & Cholaca Camp Chili. We have a container of Cholaca, which is pure liquid cacao, in our cooler and typically I put it in my coffee in the mornings (so good!). But you can cook with chocolate too – and not just dessert. Michael wrote this recipe himself. Enjoy!
Grass Fed Beef & Cholaca Camp Chili
Ingredients
1 lb grass finished beef stew meat, small dice
2 organic medium carrots, diced
1 organic red onion, small dice
3 organic mini sweet peppers, sliced
2-14 oz cans organic diced fire roasted tomatoes
1-14 oz can organic pinto beans, drained and rinsed
4 oz Cholaca Original (can substitute raw or sweet as desired)
1/2 cup water
2 tablespoons organic chili powder
1 tablespoon organic garlic powder
1 tablespoon dried pasilla powder
Extra virgin olive oil
Kosher salt to taste
Method
- In a 10″ dutch oven, pour enough extra virgin olive oil to coat the bottom liberally. Heat over high heat until oil is hot but not smoking.
Add the beef and season with kosher salt. Cook beef on high heat, stirring occasionally, until caramelized on all sides.- Add the carrots, onion, and peppers. Reduce heat to medium and cook, stirring occasionally, until onions are translucent. (You likely will have to add more olive oil at this stage if all the oil has burned off while cooking the beef.)
- Stir in the chili powder, garlic powder, and pasilla powder. Cook 1 minute, stirring constantly.
Add the tomatoes, Cholaca, beans, and water. Crank the heat back to high and bring to a simmer, stirring periodically.- Reduce heat to low and cover tightly.
- Cook covered on low, stirring every once in a while until the beef pulls apart easily with a fork.
- Taste and season with kosher salt if needed.
- Smile. Because you rock for making Cholaca Camp Chili!
- Try not to eat it all standing at the stove. Your campmates are likely hungry too.
Serves 4
Dark and savory, this chili was delicious. The perfect meal for someone with a cold.
Comments
One response to “Recipe: Grass Fed Beef & Cholaca Camp Chili”
Looks Yummy! I plan to try this recipe : )