Crockpot Chili

Chili works well for a afternoon meal while the football games are on and family and friends have gathered.

You’ll Need

  • 1 ½ pounds ground beef
  • ½ cup chopped celery
  • ½ cup chopped mushrooms
  • ¾ cup chopped onion
  • 1 bay leaf
  • 2 Tablespoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ½ cup BBQ sauce
  • 16 ounces tomato sauce
  • 28 ounces stewed tomatoes
  • 15 ½ ounces kidney beans, cooked
  • 1 teaspoon red cayenne pepper


  • Brown beef, drain fat and put in Crockpot.
  • Add rest of ingredients, except kidney beans.
  • Cook on low 8-10 hours or on high for 5-6 hours.
  • Stir occasionally.
  • Add beans about 1 1/2 hours before you serve.

Stuffed Tomatoes

 This recipe can be the focal point of the meal. In addition it provides great food presentation.

You’ll Need
  • 6 tomatoes
  • 1 Tablespoon chopped garlic
  • 1/2 pound ground beef
  • Medium pepper, diced
  • 3 garlic cloves, minced
  • 1/2 cup tomato sauce
  • 2/3 cup shredded cheese
  • 1 teaspoon oregano
  • 2 Tablespoon chopped basil
  • Salt and Pepper
  • Preheat oven to 400 F. Create bowls using the tomatoes by scooping out the insides.
  •  In a skillet, saute the onion, pepper and garlic in olive oil.
  • Add the ground beef then, season with salt, pepper and herbs. And sauce and fold the additional ingredients into the sauce to combine.
  • Stuff into the tomato bowls and top with cheese.
  • Place in oven just enough for the cheese to melt and serve immediately.




Beef Stew

You’ll Need:
  • 4 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 ½ pounds beef stew meat
  • 1 cup red wine
  • 1 medium onion, minced
  • 1 bay leaf
  • 1 garlic clove, minced
  • ½ teaspoon oregano
  • ½ cup tomato sauce
  • 4 medium potatoes, cubed
  • 2 carrots, sliced
  • Salt and pepper to taste
  • Saute onion and garlic in oil.
  • Add everything except potatoes and carrots to large pot.
  • Cover tightly and simmer 1 1/2 hours until meat is thoroughly tender.
  • Half an hour before meat is ready add carrots and potatoes.
  • Adjust seasonings as necessary.

Will Clower Articles

Review of Forks Over Knives

The movie “Forks Over Knives” is like Mark Twain’s description of golf:
A Good Walk, Spoiled.
The documentary film starts from a great premise — eat real food and you can reverse many of the chronic diseases we see in our dismal culture of health.
Love it.
That said, the film makers don’t consider meat, dairy, or even eggs to be something you should eat. For example, consistently, they make an elemental confusion that makes it feel more like a giant serving of Op Ed Pie with an ax to grind than any shade of even-handed attempt to improve health through food.
Eating a wild caught salmon is equivalent, in their eyes (and camera lenses), to going to McDonalds and having a deep fried fish puck. Having a fillet — whether grass fed, free range, or doped up on hormones — is exactly the same for them.
This sin of omission could be called an oversight early on, but by the half way point, it was clear that this was an agenda rather than a balanced diet of information. While it was not the informational junk food equivalent to the corn growers insisting that their HFCS product is unrelated to obesity, I found myself over-sated all too quickly.
They used cultural comparisons just as selectively, pointing to countries that are healthy (and don’t eat a lot of meat or dairy) as examples of why these items “turn on cancer in your body”. They studiously avoided the steer in the room, a.k.a., Argentina. Argentina has some of the highest beef consumption in the universe, but still has lower rates of colon cancer than the US. (Cancer Res 35:3513 1975)
Here are some more links to scientific research that was not on the menu, if your dander is up and you care to get lost in the weeds on the issue:

Bottom Line
If you’re a cheerleader for the vegan or vegetarian lifestyle and you want to feel warm and fuzzy about it … this film is for you. Otherwise, like Twain’s “good walk, spoiled”, the documentary Forks Over Knives takes a wonderful idea, and spoils the broth by studiously avoiding balance.
There’s sizzle to the idea, but no steak behind it.

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No More Bull From Beef Industry

The Beef industry is overusing antibiotics, because that beefs up the beef. They get LARGER cattle by injecting them with too much antibiotics.

The Union of Concerned Scientists estimated that 70 percent of all antibiotics sold in the United States are fed to healthy animals to promote weight gain.

It’s not about keeping them healthier, it’s about getting them as artificially large as possible. This process, too, can cause (as anyone can tell you) the development of resistant strains of bacteria.

The Livestock Groups Respond

As you might guess, they don’t want anything to do with these efforts to clamp down on their blanket use of antibiotics. They say, “there is no scientific evidence that their use of antibiotics cause a problem.” Dave Warner, a spokesman for the industry said this: “We’ve said that there needs to be some science before you go banning antibiotics that are important to food-animal production.”

But there is also no evidence — not one single clinical trial — showing that that the things in my basement, if mixed up in some random way, cause any health problems whatsoever. Should we have science before we market those to millions of Americans?

Maybe we should just adopt the common sense rule that we do need science, but to prove that new food inventions are guilty until proven innocent, instead of the other way around.

FDA to recommend new limits on livestock drugs | Reuters

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Food Myths: Excuse me, I have greenhouse gas

Food: A stealthy greenhouse-gas culprit

Myth: Cars are one of the biggest emitters of greenhouse gas.

Reality: Yes, but those hamburgers you like to gobble down are actually much worse.

A report by the UN’s Food and Agriculture Organization cited livestock, and especially beef, as a major source of greenhouse gas, generating more than transportation.

Meat accounts for 18% of the greenhouse gases the world produces every year, compared with 13% for vehicles. Other studies put that percentage even higher.

“Beef is the biggest ecological no-no,” says Anna Lappe, author of Diet for a Hot Planet and a board member of the Rainforest Action Network. “Cattle require the most feed to produce a pound of meat, and as ruminants, the animals emit methane gases during digestion.” — D.T.

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Where’s the Beef? Recalled.

Think back. Did you purchase ground beef at Whole Foods, between June 2 and August 6? If so, Whole Foods will not have had a chance to recall that burger in time, you should toss it out, and ask for a refund.

Just last month, this company, Nebraska Beef recalled over 5 million pounds of beef that the company released between May 16 and June 26. Why? A federal investigation determined that their processing practices led to an E. coli outbreak in several states. To make matters worse, on Friday the company decided to recall an additional 1.2 million pounds of beef that they produced on June 17, June 14 and July 8.

Already, their meat has been linked to illnesses in California, Colorado, Connecticut, Idaho, Illlinois, Massachusetts, New Jersey, New Mexico, New York, Ohio, Pennsylvania and Virginia (as reported by the Associated Press).

E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. The very young, seniors and persons with weak immune systems are the most susceptible to foodborne illness.

The CDC estimates that the E. bacterium sickens more than 70,000 people and kills more than 60 every year in the United States.