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Raindance Farm - Recipes
Raindance Chili
- 2 lbs of grassfed beef roast cut into 1/2 inch cubes (or beef stew)
- 1/4 cup canola oil
- 3 large onions, diced in 1" long pieces
- 6 cloves of garlic, minced
- 2 cups of sliced carrots
- 1 teaspoon of ground cumin
- 1 teaspoon of dried oregano
- 2-3 tablespoons of dried chili powder or to taste
- 1 tablespoon honey or brown sugar
- 1 28 oz can of chopped tomatoes
- 1 15 oz can of black beans
- 2 jalapeno peppers - cut out seeds and mince fine Salt and pepper to taste
- 2 cups of "Sun Cheese" - grated coarse
Heat oil in a large saute pan on high heat. Rub salt and pepper on meat and brown one pound at a time in skillet (for 3 to 4 minutes). Transfer browned meat to crock pot. Add onions to the saute pan and cook on medium heat for 5 to 10 minutes until pan comes clean from the softening onions. Transfer to the slow cooker. Stir in carrots, cumin, oregano, chili powder, honey, tomatoes, beans, and jalapenos. Cover and cook on low for about 8 hours. Serve over rice with grated cheese on top.