Ground Beef Chili with Stir-Fried Okra (Chili serves 8-10, Okra serves 2-3)
Chili goes well with freshly stir-fried vegetables, so I eat more vegetables when I have chili made. This chili recipe is very basic because I know I am going to pair it with something else. In this case, okra.
Prep and cook time: 45-50 minutes
3 pounds of ground beef
3 sweet yellow onions
1 pound of okra
Chop onion into bite-sized pieces. Add one or two tablespoons of coconut oil to pressure cooker over medium heat. Add onions and let cook until soft, stirring occasionally. Add ground beef to pot and stir with a wooden spoon or spatula as the meat browns. Add thick dustings of each spice – chili powder, ground cumin, garlic powder, unsweetened cocoa, and salt. Ground beef absorbs spices eagerly, so coat the top of the meat with each one, with particular emphasis on the chili powder and the garlic and the cocoa and the salt and the cumin. Add one or two cups of water to the pot, maybe three. Stir everything together well. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 30 minutes. Turn off heat, allow pressure to come down naturally, remove top.
While chili is cooking, cut ends off of okra and chop the body of the okra into bite-sized pieces. Add one or two tablespoons of coconut oil to a wok over medium heat. Add okra and season with salt and garlic powder to taste. Stir ingredients well, cover, and let cook for about 10 minutes, stirring occasionally. Add a splash of water to the wok if the okra becomes too dry. When everything is done, arrange a bed of okra in a bowl, ladle on chili, and eat!
Notes: I love my Kuhn Rikon Duromatic Top Pressure Cooker 7.4-Quart that I ordered from Amazon.com (check it out in my “Store.”) After reading a bunch of pressure cooker reviews, I decided to spend a little extra to get the one the New York Times described as the Mercedes-Benz of pressure cookers. Kuhn Rikon is a Swiss company. Pressure cookers are so popular in Switzerland that the average household has three!
Cows raised on grass are healthier than cows raised on corn and soybeans. The resulting meat is lower in fat and higher in beneficial omega-3 fatty acids. Grass fed beef is increasingly available directly from ranchers. I bought the ground beef in this story at the Alpharetta Farmers Market from Bobby and Jennifer deGraan of deGraan Farms in Calhoun, Georgia. I like knowing the people who raised my supper. I liked it so much that I bought a freezer full of roasts and ground beef so I always have something to cook.
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