Ground Beef Chili over Wilted Greens with Avocado (Chili serves 5-6, greens serve 1-2)
Avocados are good food. They offer more potassium than bananas, a healthy dose of vitamins B, E, and K, and lots of fiber. The richness of avocados is filling and adding them to meals makes it easy to go four or five hours before eating again. They taste especially good with eggs and chili. The only thing new in this Ground Beef Chili recipe compared to others I’ve published is the addition of avocado, but I’m enthusiastic about this combination, so here it is.
Prep and cook time: 50-60 minutes
1 pound of ground beef
1 sweet yellow onion
1 can of green chilies (optional)
1-2 turnips (optional)
1 bunch of fresh kale, beet greens, or chard
1 ripe avocado
Apple cider vinegar
Directions: Chop onion into bite-sized pieces. Add one or two tablespoons of coconut oil to pressure cooker over medium heat. Add onion to pot 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, but add twice as much cocoa powder, maybe three times as much. Add one or two cups of water to the pot. Adding extra vegetables to chili works well, so if you want to and have them, chop up some canned chilies or fresh turnips (or both) and add them to the mix. 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, rinse greens and cut them into bite-size pieces with kitchen shears. Add coconut oil to a wok or large skillet over medium heat. Add greens to hot oil and stir around with a spatula. Add salt and garlic powder to taste. Add a generous splash of apple-cider vinegar. Cover and let greens wilt down for 5-10 minutes, stirring occasionally. Taste and add seasonings or vinegar as needed. When everything is done, transfer greens to a plate. Ladle chili on top of greens. Peel avocado and cut into bite-size pieces. Arrange avocado pieces on top of chili. Eat and enjoy!
Notes: I love my Kuhn Rikon Duromatic Top Pressure Cooker 7.4-Quart 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 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!
I buy grass fed beef at the Alpharetta Farmers Market from Bobby and Jennifer deGraan of deGraan Farms in Calhoun, Georgia. I like knowing the people who raise my food. Grass fed beef contributes more to our health than the corn and soybean fed beef commonly found in grocery stores.
Printer friendly version: Ground Beef Chili over Wilted Greens with Avocado