Chili: CGF Style

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Brown

  • 1 lb CGF Green Onion Sausage, Ground Pork, or Ground Beef in large pot

Add in

  • 1 quart CGF tomato juice
  • 1 quart CGF stew tomatoes
  • 1 quart CGF chili beans canned in pork or beef broth

Heat and Enjoy!
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CGF Canned Chili Beans (per quart)

  • 1 1/2 c dried pinto beans
  • soaked in ~ 3 1/2 cups CGF pork broth or beef broth (made with soup bones)
  • 1/4 – 1/2 cup CGF yellow onions
  • 2 T chili powder
  • 1 tsp salt
  • 1/4 tsp garlic
  • add additional water if needed
  • cook until beans are tender or can and process according to pressure canning instructions
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Pork and Noodles and Salad w/ With Homemade Bacon Bits

This is one of the variations of my most common lunch recipe when I need something quick, easy, and nutritious.

Boil:
1 quart canned pork broth (or 4 cups pork broth) from shanks or soup bones

Add:
~ 16/18 ounces of noodles to boiling broth
~ 1/2 cup frozen “uncrackled” cracklings (cracklings from lard making that aren’t cooked crisp)

When noodles are tender, mix in:
frozen veggies
~ 1/4 cup cheddar cheese

salt and pepper to taste

Served along side is CGF mixed garden lettuce with CGF homemade bacon bits sprinkled on top

Fajitas

After boiling your shank (uncured ham hock) to get broth and meat, cook your rice in the broth. The meat can then be seasoned with a homemade or packages taco seasoning mix. Add your favorite fillings, and you have a delicious wrap!  This meal can also be made with meat from shoulder roasts or shoulder steaks and broth from soup bones.
Lettuce is from Blue Gate Farm‘s Tapestry Salad Mix. 
CGF Homemade Taco Seasoning Mix
1 lb CGF pork or beef
1 tsp chili powder
1 tsp paprika
3/4 tsp salt
3/4 tsp minced onion
1/2 tsp cumin
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp sugar
1/8 tsp oregano

Cooking Pork Broth

Soup bones can be boiled down to make a rich, nutrient filled broth. Some people like to roast them in the oven first, but I just simmer them overnight (or longer) with a splash of vinegar to help draw out nutrients. You can also add in onions, garlic, carrots, celery, etc when making your broth.

After you are done boiling your soup bones, pour the liquid through a strainer (I like to put a cheesecloth in the strainer too to catch the smallest particles).  If you don’t have a fat separating cup, you can chill the broth until the fat solidifies and then lift it off. (Hint – You have just rendered lard! You can save this in the fridge or freezer for your baking and cooking!) The broth can be used right away, canned, or frozen for future use.  The scraps make a yummy treat for canine friends.

Broth is a wholesome, nutrient dense, addition to many recipes.  Noodles and rice can be cooked in it to absorb the broth, providing a rich, hearty flavor.  It can be added to soups and stews or used for gravy.

Here is a step by step photo tutorial of a large batch. This is done in a roaster, but it can also be done in a large pot on the stove.  A small batch can be as well on the stove or in a crock pot.
Fill a roaster with soup bones – frozen or thawed.

Cover completely with water.  Add a splash of vinegar to draw out nutrients. Turn on roaster to 250-350 degrees.

Cook until the meat falls of the bones, about 8-10 hours.  The longer you cook, the more nutrients you will get in your broth!

 Scoop out as much of the scraps as possible.  If you have dogs, you can pick out the bones and are now their new best friend! (From what I’ve learned, dogs can eat raw bones but not cooked. You can freeze in smaller packages and pull out as needed if you don’t have as many big dogs as we do.)
 Strain what remains.  I use a double colendar method into a pot.  The bottom colendar has a layer of cheese cloth to catch the smallest bits.  Another colendar is nested inside to catch larger bits and is emptied as needed.
More treats for the dogs.
You are now left with a rich, flavorful, and nutrient filled broth.
If you want to remove the fat, either use a fat separator or place your pan in a cold area.  (Fridge, cold garage in the winter, etc.)  The fat will solidify at the top.
Scrape the fat off of the top – you now have a low fat broth!