Pour the olive oil in a heavy bottom pan. Less is more, you only need a thin layer. Toss in the onions, and let them cook for one minute. Add in the garlic, ground beef, and sausage, a little salt and let brown on medium-high heat. Stir regularly, and break apart bigger chunks of ground meat.
Once the meat is browned on all sides add the kidney beans, tomatoes, tomato puree, and all the spices to the pot. Mix until all ingredients are evenly distributed. Let cook on low heat for 40 minutes.
Sample the chili, and adjust seasoning to your preference. Let cook for at least 20 minutes longer at low heat. Chili is meant to cook low and slow, so feel free to cook longer than an hour if you have the time. Save the celery for the last 20 minutes of cooking, so that it retains it’s crunch.
Enjoy a warm bowl of chili with your favorite cheese, sour cream, hot sauce, or chopped green onions!
A Little Thing Called Rose Veal The veal we butcher is a product called Rose Veal. This title comes from the blush-red color of the meat, a product of free-range, grass grazing calves. These animals live a full life. They are born pasture-side, feed on their mother’s milk along with rich grass and clover. They develop muscles and live a happy calf life with their herd and mother.
Veal is Delicious The Romans ate veal. The Greeks ate veal. The Anglo-Saxons at veal. Their calves generally were not kept in boxes. Western European history has proven rose veal is a beloved meat. We agree.
It is a Healthier Red Meat Veal has half the fat of lean beef, while still containing just as many micronutrients. Grass-fed calves raised on sunny pasture are even more nutrient dense.
Dairy Calves ain’t all Girls A major reason for the popularity and availability of veal in our modern American culture are dairy farms. Few newborn bulls are saved for breeding, and the rest go into veal stock. This is generally true whether the farm is a part of big agriculture, or a small dairy operation. The only alternative is destroying the calf, which is neither a happy day for calf, mother, or farmer. We support our small scale dairy farmers in turning a sustainable profit.
Rose Veal has Richer Flavor There are naysayers, and those who say pastured veal loses its tenderness. On pasture the muscle structure of rose veal develops, and we consider that a huge plus. Rose veal meat is marbled and distinctly flavorful.
Mother’s Milk To ensure tenderness of the meat the calves have been raised on their mother’s milk on pasture. This also ensures that the calf is close to its mother the majority of its life.