This post is sponsored by the North Carolina Department of Agriculture & Consumer Services and while I was compensated, my words, views and opinions are my own.
I have joined a handful of area bloggers to help share a snapshot of the diversity of NC Beef farms. We all toured different NC beef farms and created diverse recipes using NC beef. I'm excited to share my Bourbon Beef Chili AND my farm visit with you. HUGE shout out to Pastry Chef Online, Jenni Field, for organizing this whole project.
There are a lot of choices for consumers when it comes to NC Beef. You can find NC Beef for sale at local farms, farmers markets and via on-line sales all offering grass-fed, grain-fed, organic, non-GMO, heritage, certified animal welfare approved, and a host of other beef niches.
A mere 20 minutes from my house, I can purchase antibiotic-free ribs, steaks, chops and hamburger from a local farm. I visited Newsome Farm in King, N.C. where Brad and Vickie Newsome have 80 acres, up to 40 heads of cattle at a time, as well as chickens, horses, too. Their oldest daughter, McKayla, helps run the farm. She is a recent graduate of NC State's Animal Science program. The family has lived on the property for over 100 years and McKayla will be the 4th generation to run the operation when that day comes.
|Picturesque Newsome Farm|
Rain and other inclement weather doesn't stop life on the farm, so while it was overcast and rainy, I still got to meet all of the cows and watch them graze and play in the mud. All of the cows at Newsome Farm are born on the farm. After being weaned at 6 months, the heifers and steers are separated from their mothers and eat an all-grass diet until 15 months of age. After that, the cows are given a diet mix of Southern States High Protein feed, cracked corn and hay. The Newsomes actually "handcraft" their hay! They have a tractor, mover, a tether (to rake the hay) and the baylor to roll the hay into round bales. Apparently its very time consuming, but it's worth every minute. Look at these cows!
So once the cows reach 18 months or 1100 pounds, they're ready for slaughter. These two will be heading to the slaughterhouse in 2 weeks. I like the idea of meeting your meat before eating it. Mitchell's Meat Processing in Walnut Cove, N.C. is where the Newsomes take their cattle to be processed. I was able to take home hamburger that had been ground from a whole bull, which produces leaner meat, filet and NY strip.
Got To Be NC Beef Farm Tours & recipes made with NC Beef
Bourbon Beef Chili
Yield: 6 servings
2 tsp. + 1 tsp. olive oil
1 lb. lean ground NC beef
1 small green pepper, seeds and stem removed and chopped (1 cup)
1 small onion, chopped (1 cup)
1 T minced garlic
1 T cumin
1 T chili powder
1 tsp. ground coriander
2 tsp. onion powder
1 can (10.75 oz.) condensed tomato soup
3 oz. bourbon or whiskey (approx. 2 airplane bottles)
1 oz. blackstrap molasses
1 can (8 oz.) tomato sauce
2 cups beef stock (or water)
1 can (10 oz.) black beans, drained
1 T Green Tabasco Sauce (or more, to taste)
salt and fresh ground pepper to taste
Heat 2 tsp. olive oil in a heavy frying pan, add ground beef, and cook over medium-high heat until the turkey is well-browned and all liquid has evaporated. Use a wooden spoon to break the meat apart as it cooks. Put the browned meat into a medium-sized soup pot (or be like me and brown it in your soup pot and save a step).
Add the other 1 teaspoon of olive oil to the frying pan, add the chopped green pepper and chopped onion, and saute about 3-4 minutes over medium heat. Add the minced garlic, cumin, chili powder, coriander, onion powder and cook for 1-2 minutes. Add the pepper-onion-spices mixture to the soup pot. Then add the tomato soup, tomato sauce, and beef stock to the soup pot and start to simmer the chili on low for 30 minutes.
While the chili simmers, add the black beans, molasses and bourbon to the chili and simmer about an hour, adding a little water if it gets too thick. Taste for seasoning and add Green Tabasco Sauce, salt, and fresh ground pepper to taste. Serve hot.
- Nikki @ NikSnacks
- I'm an award-winning private chef who writes and talks about my life as a food writer, culinarian, podcast host, and food tour guide, I'm a classical French trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami. I've worked as a researcher, an editorial assistant, reporter and guest blogger, catering chef, pastry chef, butcher, baker, and a biscuit-maker.