I remember the first time I touched a cow. I was maybe four or five years old, and my dad had traded woodwork for a calf. He brought the calf home and put it in an open dog lot we had. I still recall wondering if that calf would try to sleep in the dog house. Eventually we found a pasture to raise the calf and fed and cared for him until it was time to butcher him. I had grown somewhat fond of the calf and did not fully understand why this process had to occur, but I do remember that the beef tasted fresh and that the pot roast my mother made was delicious.

Many restaurants today are featuring local products. I prefer producers that practice hormone- and antibiotic- free farming. We have several farmers in our area that are doing just that. I also look for grass-fed animals, as this is a more natural source of food. Feeding them grains is typically done to make them bigger and to produce more meat.

I was able to visit Hilltop Angus Farm recently in nearby Mount Gilead. Dale Thompson (pictured above) is doing things the right way by letting Hilltop’s cattle eat only grass and by not using hormones or antibiotics. They also raise pigs and chickens along with the cattle. They have humane practices and take pride in their care of the animals and products they produce.

I have used Hilltop’s ground pork to make my own sausage and will soon be able to get ox tails. This month, I am making a dish of fall chili that uses Hilltop’s ground pork and beef stew cuts (you can substitute in your favorite meat). This is a great dish to make on a brisk fall Saturday morning. Go to your local farmers market and get all the ingredients you need to make this chili. If you want to buy directly from the farm, visit www.hilltopgrassfed.com, call (910) 439-5261 or meet them at the Moore County Farmers Market, and they will have your order ready when you arrive.

Hilltop Chili

1 lb. Hilltop Angus Farm Stew Beef

1 lb. Hilltop Angus Farm Ground Pork

2 Red Peppers Diced

1 Green Pepper Diced

1 Sweet Onion Diced

2 Stalks Celery Diced

1 Clove Garlic Minced

6 Jalapeño Peppers Diced

2 16 0z. Can Plum Tomatoes Crushed

1 Cup Water

½ Cup of Flour

¼ Cup of Chili Powder

¼ Cup of Paprika

2 Tbl. Spoons Cumin

2 Tbl. Spoons Salt

2 Tbl. Brown Sugar

2 Tbl. Spoons Pepper

Pinch of Cinnamon

¼ Cup Olive Oil

Lightly oil a large soup pot. Coat the beef with flour, and brown it in your oiled soup pot. Put the beef aside, and cook pork until brown. Add the beef and all diced veggies to your pot and cook until veggies soften a bit. Add tomatoes, water and all spices, then let cook for 90 minutes, and serve with all the chili topping you like. This is great for game day or to freeze in individual portions.

 

Morris, owner of Rhett’s Restaurant, Personal Chef & Catering in Southern Pines, can be reached at (910) 695-3663.