Chile, served with shredded raw milk cheddar & cultured sour cream.
Homemade sourdough rolls, served with local butter
In large cast iron skillet, add 2 lbs. of pastured ground beef (80% lean) & sautee til brown. Drain off extra fat.
Meanwhile, dice 3 local yellow onions & mince 6 cloves local garlic, and sautee in butter in a large pot. When transparent, add the drained beef.
Add. 3 cans (15-oz.) tomato sauce (plain - just tomatoes & spices).
Add 2 cans (the large ones - 28 oz.?) diced tomatoes (again, plain)
Add dried cumin & ancho chili powder to taste.
Add 3 cups water.
Cook on very low heat (sub-boil) for a couple of hours, stirring occasionally.
Top with shredded raw milk cheddar & cultured sour cream.
So the non-TF parts of the chile are that we also add 1 can (15 oz.) each of kidney beans and pinto beans - drained and rinsed - about an hour before serving, because we had em and I am a failed bean sprouter. lol