From Dr. Mercola:

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Beef is a staple ingredient in many dishes, as it serves as one of our major food sources for protein and energy. Selecting grass-fed beef is important. Grass-fed beef comes from cows that are allowed to forage on grass, making them highly valuable for their nutrients. Grass-fed beef is rich in omega-3s, which are beneficial in preventing heart disease.

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Grass-fed beef is rich in omega-3s, which are beneficial in preventing heart disease Eating CAFO beef can expose you to excessive antibiotics. This can take a toll on your gastrointestinal health, which can put you at risk for many kinds of diseases I personally recommend consuming 100 percent grass-fed beef. Not only does it contain high levels of conjugated linoleic acid (CLA), but it also protects against antibiotic-resistant disease, which primarily comes from eating CAFO meats

It’s wise enough to avoid CAFO (confined animal feeding operation) beef, since it came from cows that are typically raised with artificial growth hormones and injected with antibiotics. Eating CAFO beef can expose you to excessive antibiotics that can take a toll on your overall health and put you at risk for many diseases.

If you want to serve your family a healthy beef dish, try spicing it up with jalapeno chilies and cumin in this beef bean chili recipe.

Ingredients:

2 pounds ground grass-fed beef (17 percent fat) 2 cups chopped onions 2 tablespoons minced garlic cloves 1 medium jalapeno chili, ribs and seeds removed, minced 1½ tablespoons chili powder 2 teaspoons ground cumin 7 whole tomatoes, crushed 2 cups of tomato sauce 1 ½ cup kidney beans, drained and rinsed ¼ cup plain yogurt, or low-fat yogurt ¼ cup grated grass-fed cheddar cheese, or low-fat grass-fed cheddar cheese

Directions:

Heat a heavy 5-quart pot. Add the ground beef. Cook, stirring and breaking up meat, until browned. Drain excess fat, leaving a small amount to cook onions in. Add the onions and cook for about 5 minutes. Add the garlic and jalapeno; cook until just tender. Stir in the chili powder and cumin. Continue to cook until fragrant, about 1 minute. Stir in the crushed tomatoes and the tomato sauce. Simmer for about 30 minutes. Add the beans and continue cooking, uncovered, until meat and beans are very tender, and chili is thick, about 30 minutes more. Serve in small bowls. Garnish each bowl with 1 tablespoon each yogurt and cheddar cheese.

This recipe makes four servings.

(Adapted from Healthy Recipes for Your Nutritional Type)

Beef and Bean Chili Cooking Tips

Unlike other peppers, it is okay for your jalapenos to have cracks in their skin.1 Wear gloves when peeling or slicing jalapenos to protect your skin from the stinging sensation from their oils. Do not rub your eyes after handling jalapenos as well. You can take out the seed pods of jalapenos to lessen their spiciness.2

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