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Fred’s Chili

Fred’s Chili

by | Jun 23, 2025 | Recipes

This is how chili is meant to be – with both beef and beans, and so simple you can put it together in a few minutes. Kids love this recipe because it’s not too spicy, and we always serve it with a variety of toppings and hot sauce so the grown ups can add some extra heat. Double the recipe to feed a crowd for Sunday football.
  •  Prep Time: 
  • Cook Time: 
  •  Servings: 4

      Ingredients

      Directions

      INGREDIENTS

      1 Tbsp. oil

      1 pound ground beef

      1 onion, chopped

      1 can (14.5-ounces) chopped tomatoes

      1 can (15-ounces) kidney beans

      1 can (8-ounces) tomato sauce

      1 tsp. salt

      1-2 tsp. chili powder

      1 bay leaf

      DIRECTIONS

      Step 1: Cook beef and onions

      Heat oil in a heavy skillet or dutch oven. Cook ground beef and onions until meat is browned and onions are tender.

      Step 2: Add everything else

      Add remaining ingredients. Cover and simmer for a minimum of 1 hour. Remove bay leaf before serving.

      Step 3: Serve with toppings

      Serve with a selection of toppings like shredded Tunawerth Farmhouse Cheddar cheese, sour cream, green onion, red onion, and Hot Babes Hot Sauce.

       

       

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      Ranch-Style Steak Frites

      Ranch-Style Steak Frites

      by | Jun 23, 2023 | Recipes

      Steak frites is our favorite steak and potatoes meal. Our ranch-style version features crispy potato wedges baked in the oven, and an herb-butter compound to top off the steaks. Use a rib steak or top sirloin steak, and whatever herbs you have on hand for the butter.
      •  Prep Time: 
      • Cook Time: 
      • Servings: 4

          Ingredients

          Directions

          The herb-butter compound can be made several days in advance. Sometimes we’ll also make tater tots in the air fryer for the kids (and let’s be honest, the adults love them too). Add a simple green salad and dinner is done!

          INGREDIENTS

          Rib steak or top sirloin steak

          Herb butter

          4 Tbsp unsalted butter

          1 clove garlic, minced

          1 Tbsp fresh parsley, minced

          Kosher salt and freshly ground pepper

          Potato Wedges

          4 medium russet potatoes, cut into wedges

          2 Tbsp olive oil

          Salt and freshly ground pepper

          DIRECTIONS

          Step 1: Make the potato wedges

          • Preheat the oven to 425°F. Line two baking sheets with parchment paper.
          • In a large bowl, toss the potatoes with the olive oil, salt, and pepper. Spread evenly on the baking sheets. Roast 20 minutes, then flip the potatoes and roast for another 20-25 minutes.

          Step 2: Make the herb butter

          • Combine the butter, garlic, parsley, salt, and pepper, mixing with a fork until well blended. Set aside.

          Step 3: Cook the steak

          • Pat steaks dry with paper towels. Season steaks with salt and pepper. Heat 2 Tbsp vegetable oil in a skillet or cast iron pan.
          • Cook steaks over medium-high heat, flipping every couple of minutes until well browned and internal temperature reaches 125-130 for medium-rare. Total cooking time will be 10-14 minutes.
          • Transfer steaks to a platter, cover with foil, and let rest 10 minutes.

          Step 4: Top with butter and serve

          • Top the steaks with the herb butter and serve with potato wedges.
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          Beer-Braised Bratwurst

          Beer-Braised Bratwurst

          by | Jun 23, 2023 | Recipes

          This fall, we’re cooking up our favorite Oktoberfest recipes with a Northwest twist. On the menu: beer-braised Colvin Ranch Smoked bratwurst, German potato salad, and braised cabbage. Our favorite beer for this recipe is the traditional Bohemian-style Pilsner from our neighbors down the road at Talking Cedar Brewery.
          • Prep Time: 
          • Cook Time: 
          • Servings: 4

              Ingredients

              Directions

              INGREDIENTS

              4 smoked bratwurst

              1 Tbsp. olive oil

              1 thinly sliced red onion

              2 sprigs fresh thyme

              1 tsp. salt

              ½ tsp. pepper

              Dash smoked paprika

              12 oz. beer (pilsner or lager)

              1 cup beef stock

              DIRECTIONS

              Step 1: Warm the brats

              • Heat 1 Tbsp. olive oil in a cast iron pan or dutch oven over medium heat. Add the brats and brown on all sides. Remove the brats and cover to keep warm.

              Step 2: Cook the onions

              • Add the onion, 1 sprig of thyme, salt and pepper, and a dash of paprika to the pan. Cook until the onions are soft and golden brown.

              Step 3: Finish by braising

              • Add the beer and scrape any browned bits from the pan, then add the beef stock. Add the brats to the skillet. If they are not fully submerged, add some additional beef stock to cover the brats. Bring to a boil.
              • Reduce the heat and simmer until the sauce has thickened slightly.

              Step 4: Garnish and serve

              Garnish with fresh thyme, and serve with a selection of mustards on the side.

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              Marinated London Broil

              Marinated London Broil

              by | May 23, 2023 | Recipes

              London Broil is a method of cooking a lean, thick steak. Cooking is quick and easy, and the end result is tender and flavorful. You just need to plan ahead to marinate the steak. Traditionally, a London Broil is cooked by broiling in the oven, but we like to grill or sear it in a cast iron pan instead.
              •  Prep Time: 15
              • Cook Time: 
              •  Servings: 4

                  Ingredients

                  Directions

                  To make London Broil, marinate a lean, thick cut of steak, grill or sear in the oven, then slice against the grain. Using this technique, you can transform a tougher cut of meat into an easy and delicious meal.

                  INGREDIENTS

                  1 lean steak (about 2 lb.) like round steak or flank steak

                  Marinade 

                  2 cloves garlic, minced

                  2 Tbsp extra-virgin olive oil

                  2 Tbsp soy sauce

                  2 Tbsp balsamic vinegar

                  1 Tbsp Worcestershire sauce

                  1 tsp. kosher salt

                  Freshly ground pepper

                  DIRECTIONS

                  Step 1: Make the marinade

                  Combine marinade ingredients in a small bowl. Put the steak and marinade in a large, resealable plastic bag and turn to coat. Let sit in the refrigerator at least 4 hours, or overnight.

                  Step 2: Cook the steak – broil, sear, or grill

                  Remove the steak from the marinade and pat dry. Save the marinade! 

                  Pick one:

                  1. If broiling, adjust your oven rack so the meat will be 3-4 inches from the heat. Preheat the oven. Place meat on broiler pan and broil for about 10-12 minutes total, turning once during cooking. 
                  2. To sear, heat 1 Tbsp. olive oil in a cast iron pan. Cook 8-12 minutes until deeply browned on each side, turning once.
                  3. For the grill, preheat then cook 8-10 minutes on each side.

                  Use an instant-read thermometer in the thickest part of the steak to check for doneness. Depending on how you like your steak, aim for 130-135 degrees for medium-rare. 

                  Transfer to a cutting board, cover with foil to keep warm, and let rest 10 minutes.

                  Step 3: Finish the sauce

                  While the steak is resting, put the marinade in a small saucepan, add 1/4 cup water, and bring to a boil. Cook for about 3 minutes, and add 2 Tbsp. butter. Whisk to combine, and keep warm until ready to serve. 

                  Step 4: Slice and serve

                  Thinly slice against the grain and place on a platter. Spoon some sauce over the top, and serve the remaining sauce on the side. 

                  Notes: The sauce is totally optional. If you want to keep things simple, just discard the marinade after using. You can also top the sliced steak with an herb butter to serve instead of using the sauce.

                   

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