scratch cooking

Grass Fed Texas Chili


Chili season is upon us! There is something so warming to the soul when you eat chili. I feel so incredibly satisfied and fulfilled when I get to consume this savory and palatable dish <3


Ingredients: Cook time 1 hour   Serves 10 (or one week leftovers for 2 ) ;)

3lbs Grass Fed local pasture raised Beef

1 Large organic white Onion

1 Organic garlic clove

1 Bunch organic Green onions

4 Tbsp grass fed butter

2 Tsp sea salt

2 32oz Pacific Foods free range organic chicken broth boxes

Caroll Shelby's Original Texas Chili Kit (Gluten Free)



Take a large pot. Empty chicken broth in desired pot. Bring pot to medium heat. Add white onion and lower half of green onion (save scallions for garnish). Add garlic. Add spice (spice/cayenne/salt/masa) to desired heat. Allow rue to set at medium for 20 min. If rue begins to boil lower the heat to allow liquid to thicken. While waiting take a large skillet. Melt butter in skillet on meduim/low heat. Add beef. Slow cook. Add sea salt for taste. Brown beef to medium rare. Once liquid is to desired thickness add browned beef to pot. Allow the meat to absorb the flavor. Once you feel the chili is ready, eat it! Add a raw white cheddar, grass fed sour cream and scallions to garnish. Voila!




*This dish is not for people who are trying to avoid nightshades. If you are dairy free chose a dairy free sour cream or cream cheese. Daiya cheese shred is delicious with this recipe! 

Cold Lamb & Carrot Salad

I know you're looking at this and saying, "I don't see any carrots!?" Well there actually are, about four to be exact. They have just been beautifully disguised with the magical redness of beets! This deliciously delectable dish is outta sight! 

Ingredients: Cook time 20 minutes      Serves 4 

2 Marinated grass fed organic Lamb Shoulders

1 Tbsp Fat Works Tallow

1 Small jar of marinated organic Artichoke Hearts

4 Large raw organic Carrots

1 medium (ripe) organic Beet

1 Cup organic sprouted Quinoa

1 Cup free range organic Chicken Broth

1/2 Organic Red Onion

1 Clove organic Garlic

1 Cup Pastures of Eden Feta

1/2 Organic Lime (dressing)

1 Tbsp Coconut Vinegar

Pinch of organic cilantro (garnish)



Step 1

Set skillet to medium heat. Let Tallow melt fully. Cook Lamb Medium. Let cool in fridge.

Step 2

Bring chicken broth to a boil. Add quinoa. Let set on medium heat until fully puffed. Let cool in fridge.

Step 3

Put all fresh vegetables in food processor. Put chopped veggies in bowl. Squeeze lime. Add coconut vinegar. Add Feta. Stir.

Step 4

Cut cold lamb into desired pieces. Place on top of carrot salad. Garnish with cilantro.