Blog | Weekly Specials

Chef Bryan’s Tex-Mex Chili + SunFed Ranch Beef

Thanks to ingredients that you may not be expecting, Chef Bryan’s chili has a deep, rich flavor that perfectly complements SunFed Ranch ground beef.

SunFed Ranch Grass Fed Beef

Grass fed Angus Beef • 100% Grass Fed and Grass Finished • Sustainably and Humanely Raised with Care • No added hormones or antibiotics • Naturally lean and healthy

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Founded by two ranching families with deep roots in the foothills of the Sacramento Valley and the rangeland of the Klamath Basin between Mt. Shasta and Crater Lake, SunFed offers exceptional, 100% grass fed beef for all your favorite recipes.

SunFed Ranch and its cattle are part of nature’s cycle—from the oak woodlands of the foothills and the coast, to lush mountain meadows and high desert. As environmental stewards, the ranchers are committed to caring for the open spaces, watersheds, native plants and wildlife—today and for future generations. For many years, SunFed Ranch families have been nourished by the sun, growing beef in balance with the land, the plants, and the wildlife that thrive on these grasslands.

The cattle are born and raised on pasture land, fed and finished on the high-quality grasses that grow there. SunFed ranchers hold themselves to the highest standards of excellence, and the quality is evident in every bite.

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Tex-Mex Chili

By Haggen Chef Bryan

  • 2 Tbsp canola oil
  • 1 small onion, diced
  • 1 poblano or Hatch chile pepper, diced
  • 2 cloves garlic, minced
  • 1 lb SunFed Ranch grass fed ground beef
  • 2 tsp ground cumin
  • 2 tsp ancho chile powder
  • 2 tsp salt
  • 1/2 tsp ground pepper
  • 1 Tbsp chipotle paste
  • 1 (28 oz) can diced tomatoes
  • 1 (28 oz) can tomato puree
  • 2 cups water
  • 2 oz semi-sweet chocolate, chopped
  • 2 Tbsp maple syrup
  • 2 Tbsp red wine vinegar
  • 1/4 cup masa flour
  • 1 (15 oz) can kidney beans
  • 1 (15 oz) can black beans

Heat oil in a large pot or Dutch oven over medium heat. Add onion, chile pepper and garlic; sauté, stirring often, until translucent.

Add beef, breaking up and cooking until no longer pink, about 4–6 minutes.

Stir in ground cumin, chile powder, salt, ground pepper, chipotle paste, diced tomatoes and tomato puree, simmer for 20 minutes.

Stir in water, chocolate, maple syrup and red wine vinegar. Add masa flour to a sifter and sprinkle flour over the chili, stirring constantly. Add beans and simmer for 30–45 minutes.

Serve with shredded cheese, chopped onions, sour cream, cilantro and lime wedges.

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