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Tag: beef

  • Why Prime Rib Is Always on the Menu in December

    Why Prime Rib Is Always on the Menu in December

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    What is Prime Rib?

    Prime rib is a cut of beef from the primal rib section of a cow. An entire prime rib has 6 ribs which are often sliced individually to make ribeye steaks. Prime rib, which is also commonly referred to as a “standing rib roast”, is often prepared for the holidays because of its tender texture, which comes from substantial marbling.

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    Christine Gallary

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  • Searchlight Teams with ‘Beef’ Director Hikari for Comedy-Drama ‘Rental Family’ (Exclusive)

    Searchlight Teams with ‘Beef’ Director Hikari for Comedy-Drama ‘Rental Family’ (Exclusive)

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    In a competitive situation, Searchlight Pictures has nabbed rights to Rental Family, a comedy-drama that has Beef director Hikari attached to helm.

    Hikari also co-wrote the script, with Stephen Blahut, for the feature project that will be produced by Eddie Vaisman and Julia Lebedevof Sight Unseen, the banner that counts movies such as Bad Education amongst its credits. Hikari, who has been developing the film since 2019, is also producing with Shin Yamaguchi.

    Family follows a down and out actor living in Tokyo, who is hired as a token American guy for a Japanese rental family company, leading him on an unexpected journey of self-discovery through the roles he plays in other people’s lives.

    Casting is currently underway, with Family set to begin principal photography this spring in Japan. Release plans will be announced at a later date.

    Blahut and Tomo Koiziu are executive producing.

    Sight Unseen was behind A Thousand and One, the drama starring Teyona Taylor that won the Grand Jury Prize a this year’s Sundance Film Festival. It later released by Focus Features. The banner’s credits also includes Bad Hair, the horror thriller directed by Justin Simian.

    Hikari is coming off the buzzy acclaim of Beef, the Netflix dramedy that starred Ali Wong and Steven Yeun. Hikari directed and executive produced the pilot and two other episodes of the show, which earned 13 Emmy nominations earlier this year.

    She also directed several episodes of Toyko Vice, with Ansel Elgort, Ken Watanabe and Rinko Kikuch, and made her feature debut with 37 Seconds, which she wrote, directed and produced. The drama was a festival favorite, winning the audience award and C.I.C.A.E. Award at the 2019 Berlin International Film Festival while also being nominated for best first feature.  

    Hikari is repped by WME and Brillstein Entertainment Partners.  

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    Borys Kit

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  • This French Beef Stew Is the Definition of Cozy

    This French Beef Stew Is the Definition of Cozy

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    I first made beef bourguignon over a decade ago when I was in culinary school, and back then I made it many times over, as a means of nailing the techniques of searing then stewing the meat, and making a deeply flavorful, well-seasoned sauce. This recipe is inspired by the classic one that I learned in school, but with a few tweaks to make it as straightforward as possible for home cooks. The final result is a flavorful stew of ultra-tender chunks of beef and seared vegetables in a rich, velvety red wine sauce.

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    Kelli Foster

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  • Deal over dim sum: China caves to EU on data to keep investors sweet

    Deal over dim sum: China caves to EU on data to keep investors sweet

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    Voiced by artificial intelligence.

    BRUSSELS — When EU digital chief Věra Jourová sat down in Beijing with a senior Chinese official in September, her complaint list was as long as the 11-course dinner her host had prepared.

    Sore points included Beijing’s disinformation campaigns, electoral interference, state control over Artificial Intelligence development, and ties with Russia.

    Predictably, Jourová didn’t get many straight answers from her counterpart, Vice Premier Zhang Guoqing. It’s a nail-biting time to be a politician in China, as major figures such as Qin Gang and Li Shangfu have recently been purged as foreign and defense ministers, and no one wants to be accused of making big concessions to the West.

    Then, in a sudden surprise initiative, Zhang said he was ready to offer a goodie to European businesses facing an increasingly hostile political environment in President Xi Jinping’s China. He explained Beijing was willing to move on data flows — a sphere where China has been trying to curb the ability of foreign companies to export data generated within the country. All that data is a goldmine for European business, but China guards it zealously.

    A deal on data flows was a big call from Zhang, but can be explained by China’s growing fears about its precarious economy. While security is front-and-center to Chinese policymakers, they also know they have to offer some big carrots to keep foreign investors onside.

    “You could feel that something clicked on the spot,” said an EU official with knowledge of the discussion, recalling the heated debates on data over Chinese delicacies like beef in lotus leaves and dim sum.

    Although the dinner happened in September, three officials with knowledge of China’s switching tack have only now explained how the change of heart in Beijing came about.

    “The vice-premier told her he understood the proposal makes sense, and asked the relevant authorities to take the matter forward,” the first official said. Zhang immediately turned to his junior colleagues from the Cyberspace Administration of China and the Ministry of Industry and Information Technology. “You had a feeling that that was the moment the big guy gave the go-ahead.”

    According to another official, when Trade Commissioner Valdis Dombrovskis visited Beijing shortly after Jourová, he received the final confirmation of the changes to the data laws from his counterpart, Vice Premier He Lifeng, an influential economic aide to President Xi Jinping.

    Shortly afterward, China agreed to reverse the burden of proof under the relevant laws, allowing most data stored in China to be transferred out of the country unless expressly excluded by the authorities. EU officials, though, cautioned that they’ll still wait to see how Chinese authorities at all levels implement the new provision.

    Special gift to Europe

    Even though U.S., Japanese and other companies had also been pushing for this kind of measure from Beijing on data, China offered the diplomatic win to the EU.

    The European Union Chamber of Commerce, among the first to be notified when Beijing made the legal revision, sent Jourová a congratulatory letter, seen by POLITICO.

    China’s Vice Premier Zhang Guoqing | Lintao Zhang/Getty Images

    “Make no mistake, China is merely fixing a problem of its own making,” the second official noted. “It’s not an act of benevolence. It’s an act of self-correction.”

    Still, that self-correction is far from a given under a nationalistic government facing stiff competition from the U.S.

    Increasingly, China’s uncompromising ideological focus is forcing many companies to adjust their business strategies, including by taking their new investments out of China. Indeed, the EU and the rest of the G7 rich democracies are calling on their companies to “de-risk,” as Russia’s war against Ukraine prompts concerns about a possible Chinese invasion of Taiwan.

    According to a report issued Wednesday by Penta, a business research group, one in five EU policymakers considers China to be the most pressing issue facing the bloc — while only 16 percent of people say they’re open to working with companies from China, bottom of the list.

    It’s against this backdrop that Beijing wants — and needs — to throw some bones to the EU.

    “For sure there’s a lot of self-interest for China [to give EU the data deal], where there’s a sharp drop of foreign direct investment which China desperately needs,” the first official said.

    European Council President Charles Michel and European Commission President Ursula von der Leyen | Kenzo Tribouillard/AFP via Getty Images

    Over the past three months, Beijing has welcomed a long line of EU officials in a thaw from the 2021 low point where China’s sanctions on EU politicians and intellectuals were followed by an indefinite freeze of a massive EU-China trade deal, which remains unratified.

    Commission President Ursula von der Leyen and her European Council counterpart Charles Michel are expected to attend an EU-China Summit in December and meet Chinese President Xi Jinping.

    EU officials should use China’s underperforming economy — most specifically in the real estate sector — as leverage, according to Luisa Santos, deputy director of BusinessEurope, a Brussels-based lobby group, who is currently visiting China.

    Speaking before her trip, Santos described the Chinese economy as “not in a great situation,” adding that EU officials should seize this opportunity to convince Beijing to open up further.

    “China needs to recognize that what is happening in our bilateral relationship is something that is not sustainable,” she said.

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    Stuart Lau

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  • This (Surprisingly Easy) Chateaubriand Is the Most Delicious Way to Impress Somebody

    This (Surprisingly Easy) Chateaubriand Is the Most Delicious Way to Impress Somebody

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    Olivia is a food stylist, recipe developer and mom based in NYC. If she’s not on set making recipes come to life in front of the camera, she’s developing them in her tiny kitchen. All of her recipes have passed a few tests: easy, delicious, and approachable — on occasion baby-approved as well!

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    Olivia Mack McCool

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  • Easy Venezuelan Sancocho

    Easy Venezuelan Sancocho

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    This delicious and easy to make Venezuelan Sancocho is filled with vegetables, starches and hearty beef! Perfect Sunday dish to enjoy with family and friends.

    Venezuelan Sancocho Recipe

    Venezuelan Sancocho is a dish that warms my soul! Every time I feel homesick, I prepare a big ol’ pot of this hearty soup, some arepas with nata and my nostalgia is cured.

    My mom used to make Sancocho almost every Sunday, that is why it reminds me of home. And while there’s no panacea for homesickness, this Venezuelan sancocho comes damn close.

    This hearty and absolutely delicious soup is made with different beef meat, vegetables, and starches.

    Venezuelan cuisine has such a wide repertoire of delicious and hearty soups, such as Mondongo, Sopa de Rabo among others.

    Give this Venezuelan Sancocho recipe a try soon! It’s Cozy, comforting, healthy-ish, and perfect to share with family and friends.

    a bowl of Venezuelan Sancocho

    What do you need to make Venezuelan Sancocho?

    Meat: Rumba Meats Hind Shank (Lagarto con Hueso)

    Stock: Beef or vegetable stock. I prefer vegetable so the broth is not too dark.

    Vegetables: Onion, garlic, leeks, scallions, bell pepper, mini sweet red pepper, fresh corn, and cilantro.

    Root Vegetables: Yucca or cassava, yautia (ocumo), white yam (ñame), butternut squash (auyama). I did not add green plantains, but you can add them if you like. 

    Venezuelan Sancocho Ingredients

    How to make Venezuelan Sancocho?

    When making sancocho, the most important thing is the broth. It has to be full of flavor and delicious. To achieve this, I use Rumba Meats Hind Shank, a.k.a Lagarto con Hueso in Venezuela.  

    Broth: Add hind shank, 1 small onion halved, bell pepper, 4 whole garlic cloves, and stock to a large stockpot.  Cook for 45-60 minutes until the meat is fork-tender.

    Add Veggies: Add diced onion, garlic, mini sweet peppers, sliced leeks (light green part), scallions, yucca, and corn; Mix and simmer covered over medium heat for 5- 8 minutes, until the yucca is starting to soften. Then, add yautia, white yam, and butternut squash. Mix to combine. Simmer covered over medium heat for 5 – 6 minutes, until all the root vegetables are tender. NOTE: Do not cook too much or they will fall apart.

    My Secret: 2 minutes before turning the heat off add chopped cilantro and 2 minced garlic cloves. This final step will make your sancocho ultra delicious!

    a pot of Venezuelan sancocho

    I love Rumba Meats because they offer products that help families share their heritage through food by providing the ingredients to make traditional dishes. 

    • Availability – Rumba offers specialty ingredients that are readily available in regular grocery stores or on Amazon. To find a store near you click here
    • Authentically Hispanic – Influencers usually identify with the Rumba Meats brand because it celebrates the values that are tied to their heritage.
    • High Quality – Rumba Meats products are of the highest quality, have a long shelf life and are easy to store/freeze.,

    Rumba Meats and Venezuelan Sancocho

    How to Store Venezuelan Sancocho?

    You can store sancocho leftover covered in the refrigerator for up to 3 days. I recommend removing the corn from the soup, so there’s no risk that it ferments.

    Can you freeze Venezuelan Sancocho?

    Yes, you can. Let it cool completely and then place in an airtight container. Freeze sancocho for up to a month. I recommend removing the corn from the soup, so there’s no risk that it ferments.

    a bowl of Venezuelan Sancocho garnished with cilantro

    LOOKING FOR MORE VENEZUELAN RECIPES?

    a black bowl of Venezuelan Sancocho sprinkled with cilantro

    a pot of Venezuelan sancocho

    Easy Venezuelan Sancocho

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    This delicious and easy to make Venezuelan Sancocho is filled with vegetables, starches and hearty beef! Perfect Sunday dish to enjoy with family and friends.

    Prep Time 20 minutes

    Cook Time 1 hour 20 minutes

    Total Time 1 hour 40 minutes

    Servings 6

    Ingredients 

    • 1 ½ – 2 lb Rumba Meats Hind Shank (1 package)
    • 2 small onions, divided (one halved + one diced)
    • ½ bell pepper, halved
    • 8 garlic cloves, divided (4 wholes + 4 minced)
    • 1 leek, separated (dark green leaves and light part)
    • 8 cups beef or vegetable stock
    • ½ cup mini red sweet peppers, thinly diced
    • ½ cup scallions, sliced
    • 2 ears of corn, cleaned and sliced into 4 parts each (you can use frozen if fresh is not available)
    • ½ lb Cassaba Yuca, cut into 1-inch pieces
    • ½ lb Yautia Ocumo, cut into 1-inch pieces
    • ½ lb White Yam ñame, cut into 1-inch pieces
    • ½ lb Butternut Squash Auyama, cut into 1-inch pieces
    • Salt and black pepper to taste (I added 1 teaspoon of salt)
    • Cilantro leaves, chopped

    Instructions 

    • Add hind shank, 1 small onion halved, bell pepper, 4 whole garlic cloves and stock to a large stockpot. Cook for 45-60 minutes until the meat is fork-tender.

    • When the meat is tender, remove the big pieces of vegetables and bones. Discard.

    • Add diced onion, 2 minced garlic, mini sweet peppers, sliced leeks (light green part), scallions, yucca and corn; Mix and simmer covered over medium heat for 5- 8 minutes, until the yucca is starting to soften.

    • Add yautia, white yam, and butternut squash. Mix to combine. Simmer covered over medium heat for 5 – 6 minutes, until all the root vegetables are tender. NOTE: Do not cook too much or they will fall apart.

    • Taste and add salt to your taste, if necessary. Add cilantro and the remaining 2 minced garlic cloves. Mix and let simmer for 2 more minutes.

    • Serve hot in large soup bowls, dividing the meat and vegetables evenly. Add a squish of lime juice and/or hot sauce, if desired. Serve along with arepas and or casabe (cassava bread).

    Rumba Meats Hind Shank can be bought at your local Walmart or online at Amazon   STORE: You can store sancocho leftovers covered in the refrigerator for up to 3 days. I recommend removing the corn from the soup, so there’s no risk that it ferments.   FREEZE: Let it cool completely and them place in an airtight container. Freeze sancocho for up to a month. I recommend removing the corn from the soup, so there’s no risk that it ferments.   Root Vegetables: I buy the root vegetables (casaba, yautia and white yam) in my local Asian store.   LOOKING FOR MORE VENEZUELAN RECIPES?    Did you make this recipe? Don’t forget to give it a star rating below!   Please note that nutritional information is a rough estimate and it can vary depending on the products used.

    Nutrition

    Calories: 353kcalCarbohydrates: 56gProtein: 23gFat: 4gSaturated Fat: 1gCholesterol: 35mgSodium: 1333mgPotassium: 1160mgFiber: 5gSugar: 8gVitamin A: 5493IUVitamin C: 61mgCalcium: 85mgIron: 3mg

    Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

    Course Soup

    Cuisine Venezuelan

    Calories 353

    Keyword beef easy hind shank sancocho soup

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  • Spicy Jalapeño Sloppy Joes – Simply Scratch

    Spicy Jalapeño Sloppy Joes – Simply Scratch

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    Spice up your dinner menu with these Spicy Jalapeño Sloppy Joes! Toasted brioche buns topped with a sweet spicy meat sauce, melty muenster cheese, sliced jalapeños and crispy onions! Serves 8 in about an hour.

    Spicy Jalapeño Sloppy Joes

    Looking for something easy to make for dinner?

    Or maybe you want something spicy and delicious to serve at your football get together. Either way, the answer is these spicy jalapeño sloppy joes! Toasted buns topped with a sweet and spicy sloppy Joe beef mixture, topped with cheese, jalapeños and crispy fried onions.

    Spicy Jalapeño Sloppy JoesSpicy Jalapeño Sloppy Joes

    Floor to ceiling flavor with delicious heat and it can be on your table in well under an hour. <– my kind of recipe.

    ingredients for Spicy Jalapeño Sloppy Joesingredients for Spicy Jalapeño Sloppy Joes

    To Make These Spicy Sloppy Joes You Will Need:

    • yellow onionAdds a subtle sweet onion flavor.
    • jalapeñoAdds delicious spicy flavor.
    • garlicAdds distinct punchy flavor.
    • lean ground beef I like to use 90/10 but use your favorite!
    • ketchup Is the base of the sloppy joes sauce. Use homemade or store-bought.
    • waterThis is added to thin the sauce a tad.
    • vinegarGives the sauce the tangy zip.
    • mustardLends distinct flavor.
    • Worcestershire sauceAdds some depth and flavor. Use homemade or store-bought.
    • sugarAdds a touch of sweetness and helps balance flavors and acidity.
    • paprikaLends subtle color and flavor.
    • cayenneGives the sauce added kick and flavor.
    • kosher saltEnhances the flavors in this recipe.
    • black pepperThis will add some subtle bite and flavor.

    for serving:

    • hamburger buns – We like toasted brioche buns.
    • muenster cheese slices – the perfect melty cheese. You will need 8 slices.
    • extra jalapeños – Either sliced or chopped.
    • crispy onions – Adds onion flavor and crunchy texture.
    • potato chips – Serve as a side.
    • pickles – Serve as a side.

    oil, onion, garlic and jalapeños in a pot.oil, onion, garlic and jalapeños in a pot.

    Make the Sauce:

    Start by heating 1 teaspoon of olive oil in a dutch oven over medium to medium-low heat. Add in 1 cup diced yellow onion, 1 diced jalapeño (seeds and ribs removed for less heat) and 2 minced cloves of garlic with a pinch of kosher salt.

    sautéed veggiessautéed veggies

    Stir and cook 5 to 8 minutes or until the onions and jalapeños are soft.

    Add lean ground beef to pot and cook.Add lean ground beef to pot and cook.

    To that, add in 2 pounds lean ground beef. Using a wooden spoon, break it up into crumbles and cook until no longer pink. Drain and discard fat.

    measure and add ingredients for sauce in the pot.measure and add ingredients for sauce in the pot.

    Once the beef is browned, add in 1-3/4 cup ketchup, 1/2 cup water, 1-1/2 tablespoons white (distilled) vinegar, 1 tablespoon yellow mustard, and a couple splashes Worcestershire sauce. Then measure and add in 2 tablespoons sugar, 3/4 teaspoon both kosher salt and cayenne pepper, 1/2 teaspoon paprika and 1/4 teaspoon ground black pepper.

    Stir, cover and simmer 30 minutes.Stir, cover and simmer 30 minutes.

    Stir, cover and simmer on low for 30 minutes, stirring occasionally.

    toast buns, to with. some sloppy Joe sauce and muenster cheese and slide under broiler to melt.toast buns, to with. some sloppy Joe sauce and muenster cheese and slide under broiler to melt.

    Build the Sloppy Joes:

    Toast your hamburger buns, top with a few spoonfuls of the spicy sloppy joe mixture. Top with a slice of muenster cheese and slide underneath your broiler for 30 to 45 seconds. It doesn’t take long for the cheese to melt.

    Spicy Jalapeño Sloppy Joes with toppingsSpicy Jalapeño Sloppy Joes with toppings

    Lastly, top with a few more spoonfuls of the meat mixture (they’re called sloppy for a reason!), sliced jalapeño and crispy fried onions.

    SO. DANG. GOOD.

    These sandwiches, without the extra jalapeño on top, are the perfect level of spice and not too hot. But the extra jalapeño gives these sloppies fresh flavor and crunch, they also amp up the heat for those who like things extra spicy.

    Whether served on Halloween or at your game day party, these spicy jalapeño sloppy joes will be a huge hit!

    Spicy Jalapeño Sloppy Joes Spicy Jalapeño Sloppy Joes

    Enjoy! And if you give this Spicy Jalapeño Sloppy Joe recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Spicy Jalapeño Sloppy JoesSpicy Jalapeño Sloppy Joes

    Yield: 8 servings

    Spicy Jalapeño Sloppy Joes

    Spice up your dinner menu with these Spicy Jalapeño Sloppy Joes! Toasted brioche buns topped with a sweet spicy meat sauce, melty muenster cheese, sliced jalapeños and crispy onions! Serves 8 in about an hour.

    • olive oil, or avocado oil
    • 1 cup yellow onion, diced
    • 1 large jalapeño, diced (seeded and ribs removed for less heat)
    • 2 cloves garlic, minced
    • 2 pounds lean ground beef, I like to use 90/10
    • cup ketchup
    • 1/2 cup water
    • tablespoons white vinegar
    • 1 tablespoon yellow mustard
    • 3 dashes Worcestershire sauce
    • 2 tablespoons sugar
    • 3/4 teaspoon kosher salt
    • 3/4 teaspoon cayenne pepper
    • 1/2 teaspoon paprika
    • 1/4 teaspoon black pepper, freshly ground

    FOR SERVING:

    • 8 brioche hamburger buns
    • 8 slices muenster cheese
    • 2 jalapeños, sliced or chopped, for serving (optional)
    • crispy fried onions, for serving
    • Heat a teaspoon of olive oil in a dutch oven over medium to medium-low. Add in the diced onions, jalapeños and garlic with a small pinch of salt. Stir and cook 5 to 8 minutes or until softened.

    • Add in the ground beef, use a wooden spoon to break it up into small crumbles and cook until no longer pink. Drain and discard fat, if any.

    • Next add in ketchup, water, vinegar, mustard and worchestershire sauce. Then measure and add in the sugar, salt, cayenne, paprika abd black pepper.

    • Stir, cover and simmer for 30 minutes, stirring occasionally.

    • Move your oven rack to the highest position and preheat your broiler to high.

    • Meanwhile toast hamburger buns or rolls and place on a rimmed, metal baking sheet.

    • Top with a few spoonfuls of the meat mixture and top with slices of muenster cheese. Slip under the broiler for 30 to 45 seconds or until melted.

    • Top with a spoonful more of the meat mixture, then add slices of jalapeño and crispy fried onions. Replace the top bun and serve.

    Serving: 1sandwich, Calories: 721kcal, Carbohydrates: 48g, Protein: 39g, Fat: 39g, Saturated Fat: 21g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 244mg, Sodium: 881mg, Potassium: 458mg, Fiber: 1g, Sugar: 8g, Vitamin A: 1150IU, Vitamin C: 9mg, Calcium: 272mg, Iron: 4mg

    This post may contain affiliate links.

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    Laurie McNamara

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  • Easy Crock Pot Chili Recipe

    Easy Crock Pot Chili Recipe

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    A nice hearty chili recipe served with a chunk of cornbread is a family favorite meal.

    This crockpot chili recipe combines ground beef, tomatoes, and beans in a hearty seasoned broth.

    A crock pot makes this dish almost effortless and it reheats and freezes well for meals throughout the week.

    cooked Easy Crock Pot Chili Recipe in the pot

    No Fuss CrockPot Chili

    This is a very simple beef chili recipe made in the Crockpot without a lot of extras; just beef, onions, seasoning, and flavor.

    • Chili is a hearty meal with lots of lean beef, veggies, and beans.
    • It’s budget-friendly and simple to prepare.
    • Perfect for big gatherings or planned leftovers, this recipe makes a big batch.
    • Ideal for busy days; let the Crockpot work its magic and come home to a meal that’s ready when you are!
    ingredients to make Easy Crock Pot Chili Recipe with labels

    Ingredients for CrockPot Chili

    While I a classic stovetop chili recipe, this slow cooker chili is perfect for when you’re out and about.

    Meat – Ground beef is ideal for this recipe; use lean ground beef (80/20) with just a bit of fat for flavor. Ground turkey or chicken work well too.

    Veggies – This recipe keeps the veggies simple. Onion and bell pepper add flavor, feel free to sneak in extra vegetables like mushrooms or shredded zucchini.

    Beans – I love kidney beans as they hold up well in the crock pot. You can replace kidney beans with black beans, pinto beans, garbanzo beans, or white beans. Rinse canned beans in cold water before using.

    Sauce – Canned tomatoes add texture while tomato sauce gives this recipe just the right consistency. A little bit of beer is one of my secret ingredients, and while it doesn’t make the chili taste like beer, it adds really great flavor.

    Seasoning – This chili is well seasoned with chili powder, cumin, and smoked paprika for a deep, savory flavor. The seasoning mix is doubled and some is added into the meat before cooking.

    Spice it up a bit with jalapenos, extra chili powder, or a pinch of cayenne pepper.

    How to Make Crock Pot Chili

    Crockpot chili is as easy as 1, 2, 3.

    1. Brown seasoned beef with onions and garlic in a skillet.
    2. Drain excess grease, add beer, and simmer until almost evaporated.
    3. Place cooked beef and all remaining ingredients in a slow cooker and cook per the recipe below.

    No Beer?! No problem! While you can’t taste the beer in the recipe (and the alcohol cooks off), it really does add an amazing layer of flavor to this recipe. Replace beer with beef broth or try an alcohol-free beer if you prefer.

    crockpot chili in a bowl

    Tips for a Great Slow Cooker Chili

    • Add half the seasoning mix to the beef before cooking for extra flavor and don’t skip the beer.
    • To thicken crockpot chili, leave the lid off the Crockpot and let some of the liquid evaporate. Or make a slurry and slowly stir it into the chili (you might not need all of it).
    • This recipe is perfect for doubling – ensure your slow cooker isn’t more than 3/4 full.

    Serving Suggestions

    Set out small bowls of your favorite chili toppings so everyone can DIY! Fave toppings include black olives, jalapenos, sour cream, green onions, tortilla chips, or corn chips like Fritos. For the not-so-faint-at-heart, set out a bottle of hot sauce.

    Storing Leftovers

    Keep leftover Crockpot chili covered in the refrigerator for up to 4 days. Freeze portions in zippered bags with the date labeled on the outside for up to 4 months.

    Reheat on the stove top or in the microwave. To stretch leftovers even further, spoon them over a baked potato or hot dog to make chili dogs.

    Did you make this Crockpot Chili Recipe? Be sure to leave a rating and a comment below! 

    cooked Easy Crock Pot Chili Recipe in the pot

    4.96 from 105 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Easy Crock Pot Chili

    This Easy Crockpot Chili recipe is loaded with ground beef, seasonings, & tons of flavor!

    Prep Time 15 minutes

    Cook Time 4 hours

    Total Time 4 hours 15 minutes

    • Combine half the seasoning mixture with ground beef and mix until well combined.

    • Brown ground beef*, onions, and garlic until no pink remains. Drain any fat. Add beer and simmer until most of the liquid has evaporated.

    • Combine beef mixture and all remaining ingredients, including remaining seasoning, in a slow cooker. If desired slightly mash the whole tomatoes.

    • Cook on high for 4 hours or low 7-8 hours. Once cooked, remove the lid and let cool slightly before serving.

    *This recipe can be made with 2lbs of ground beef if desired and the beans can be doubled. 
    Ground beef may need to be browned in batches depending on the size of your pan.
    The chili will be very hot after cooking and will thicken as it cools. I allow it to cool at least 30 minutes with the lid off stirring occasionally (and it is still very hot).
    This chili has a fairly mild flavor. Add one finely diced jalapeno or a pinch of cayenne pepper to add a little bit of heat.  
    Beer is recommended, but if needed, you can replace it with beef broth. I often use a light beer (such as Budweiser), but use your favorite.
    You can add vegetables to this crockpot chili recipe. Diced bell peppers, zucchini, and mushrooms contain water so precook them or leave the lid off the slow cooker for the last hour of cooking.
    To thicken leave the lid off the Crockpot and let some of the liquid evaporate. Or make a slurry of equal amounts of water and corn starch in a jar. Shake the jar until the slurry is blended then slowly stir it into the chili (you might not need all of it).
    If doubling this recipe, ensure the slow cooker isn’t more than ¾ full.

    Calories: 293 | Carbohydrates: 21g | Protein: 35g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 84mg | Sodium: 470mg | Potassium: 1112mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1365IU | Vitamin C: 16.3mg | Calcium: 93mg | Iron: 7.2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Dinner, Main Course, Slow Cooker
    Cuisine American, Tex Mex

    More Chili Favorites

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    Holly Nilsson

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  • Just 2 Servings of Red Meat Per Week Raises Your Diabetes Risk

    Just 2 Servings of Red Meat Per Week Raises Your Diabetes Risk

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    THURSDAY, Oct. 19, 2023 (HealthDay News) — Think twice about ordering that double cheeseburger, salami on rye or juicy T-bone.

    Just two servings of red meat a week — processed or unprocessed — can increase your risk of type 2 diabetes by 62%, according to a new study.

    “A modest but statistically significant increase in risk was seen with even two servings of red meat per week, and risk continued to increase with higher intakes,” said lead author Xiao Gu, a postdoctoral research fellow at Harvard’s T.H. Chan School of Public Health in Boston. “Our findings suggest that replacing red meat with healthy plant-based protein sources, such as nuts and legumes, or modest intakes of dairy foods, would reduce the risk of diabetes.”

    The study can’t prove that eating red meat causes type 2 diabetes, but there appears to be a link.

    And a serving of meat is likely smaller than you might suspect.

    One serving of unprocessed red meat is about 3 ounces of pork, beef or lamb; a serving of processed red meat is about 1 ounce of bacon or 2 ounces of hot dog, sausage, salami, bologna or other processed red meats, Gu said.
    Red meat is usually high in saturated fat and low in polyunsaturated fat, Gu said.

    “Studies have shown that saturated fat can reduce beta cell function and insulin sensitivity, which results in type 2 diabetes,” he explained.

    “Red meat also has a high content of heme iron, which increases oxidative stress and insulin resistance and impairs beta cell function through its by-product of nitric oxide compounds,” Gu said. “For processed red meats, there is also a high content of nitrates and their byproducts, which promote cell dysfunction and insulin resistance.”

    For the study, Gu and his colleagues collected data on nearly 217,000 participants from the Nurses’ Health Study and the Health Professionals Follow-up Study.

    Their diets were assessed with food questionnaires for up to 36 years. During this time, more than 22,000 participants developed type 2 diabetes.

    People who ate the most red meat had a 62% higher risk for type 2 diabetes, compared with those who ate the least.

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  • The Secrets to Getting Mad as Hell, on ‘Beef,’ ‘The Bear,’ and ‘Fleishman Is in Trouble’

    The Secrets to Getting Mad as Hell, on ‘Beef,’ ‘The Bear,’ and ‘Fleishman Is in Trouble’

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    Three Emmy-nominated directors share how they capture the mood of the moment: rage.

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    Whitney Friedlander

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  • Drake Bought Tupac Shakur’s Ring at Sotheby’s Auction for $1 Million

    Drake Bought Tupac Shakur’s Ring at Sotheby’s Auction for $1 Million

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    Drake has been identified as the buyer of a gold, ruby, and diamond crown ring that Tupac Shakur wore during his final public appearance. He paid $1,016,000 for it at a Sotheby’s auction, according to a press release. The late Shakur designed the ring himself, and wore it to the MTV Video Music Awards in early September 1996. Take a look at the piece via Sotheby’s.

    Shakur’s ring was expected to sell for at least $200,000. The auction was the third in a Sotheby’s series dedicated to articles from the world of hip-hop, in conjunction with the 50th anniversary of the genre.

    Drake’s big purchase happened amid his It’s All a Blur Tour with 21 Savage. He’s been teasing the release of a new album titled All the Dogs, but he hasn’t specified a date for its arrival. In recent months, Drake has released a poetry book and shared a new track titled “Search & Rescue.” He’s also dropped in on new material by J Hus and Young Thug, and joined Central Cee for an On the Radar Radio Freestyle. 

    Travis Scott recruited Drake for a guest appearance on Utopia’s “Meltdown,“ where Drake reportedly takes a dig at Pharrell Williams. “Since V not around, the members done hung up the Louis/They not even wearing that shit/Don’t come to the boy ’bout repairing some shit,” he raps. The verse seems to indict the producer’s takeover as Louis Vuitton’s creative director of menswear after the 2021 death of Virgil Abloh. Drake supposedly extends his long-running beef with Pusha T in a takes a separate swipe. He insinuates that he would’ve flown to Paris to fight Williams and Pusha T at a fashion show, were it not for his facing a lawsuit from Vogue over a promo campaign for Her Loss. Pharrell has a co-writing credit with Scott and Kid Cudi on Utopia’s “Looove.” 

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    Allison Hussey

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  • Boygenius Perform Nashville Show in Drag, Protest Tennessee Governor Bill Lee

    Boygenius Perform Nashville Show in Drag, Protest Tennessee Governor Bill Lee

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    Boygenius have added their voices to the masses speaking out against Tennessee’s recent anti-drag legislation. At the Nashville stop of the traveling Re:SET mini-festival, Phoebe Bridgers, Lucy Dacus, and Julien Baker donned drag makeup and costumes in protest against the legislation, which Governor Bill Lee signed at the beginning of March. 

    “Today I’m so grateful for my life, not because I get to stand onstage with my best friends … but because I’m content with the person that I am,” said Baker, a Tennessee native, from the stage. “I have a lot of anger for the people that have made me feel small, and feel erased. And I’ve found it’s a really powerful and humiliating tool to make those people fuck off. I would like you to scream so loud that Governor Lee can hear you.” The trio then led the crowd in a “Fuck Bill Lee” chant.

    The anti-drag bill, the first state law designed to place strict limits on drag shows, was ruled unconstitutional earlier this month by a federal judge. The bill has attracted heated criticism from many musicians. Yo La Tengo and singer-songwriter James McMurtry have both worn drag on stage in recent months, after a massive benefit concert welcomed Sheryl Crow, Jason Isbell, Hayley Williams, and more to raise money for LGBTQ-oriented nonprofits back in March. At their show, Boygenius continued their bit by sharing their drag names: Queef Urban (Bridgers), Lucille Balls (Dacus), and Shanita Tums (Baker).

    Earlier this month Boygenius shared a cover of Dan Reeder’s “Stay Down, Man” during a SiriusXMU session. During their Coachella set in April, the group made a point to tell the crowd “trans lives matter, trans kids matter,” and “…abortion rocks. And fuck Ron DeSantis.”

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    Matthew Ismael Ruiz, Allison Hussey

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  • Rina Sawayama Renounces Matthew Healy’s Podcast Comments During Glastonbury Set

    Rina Sawayama Renounces Matthew Healy’s Podcast Comments During Glastonbury Set

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    Rina Sawayama recently performed at the Glastonbury Festival of Performing Arts, where she introduced her song “STFU!” with thinly veiled words for Matthew Healy of the 1975. “Tonight, this goes out to a white man that watches Ghetto Gaggers, and mocks Asian people on a podcast,” Sawayama said. “He also owns my masters…I’ve had enough.”

    Matty Healy has been criticized for an appearance on the Adam Friedland Show in February. In an interview with the hosts, he admits to having a predilection for watching pornography in which Black women are degraded and subjugated by white men; during a discussion about the rapper Ice Spice, Healy laughed as the hosts mocked Chinese, Hawaiian, and Japanese accents.

    Two months after the podcast aired, Healy was removed from his position on the board of directors for Dirty Hit Limited, the private limited company behind the independent British record label Dirty Hit, where Sawayama and the 1975 are signed as artists. He had been appointed as a director in December 2018. He would later address the comments to an audience in New Zealand, saying he was “kind of a bit sorry.”

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    Matthew Ismael Ruiz

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  • Death Becomes Her and Beef: On Being Attracted to the Energy of a Person You Despise

    Death Becomes Her and Beef: On Being Attracted to the Energy of a Person You Despise

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    In 1992’s Death Becomes Her, the long-standing “friendship” between Madeline Ashton (Meryl Streep) and Helen Sharp (Goldie Hawn) quickly reveals itself to be a frenemyship fueled by jealousies and residual beef stemming from their many years of knowing one another, all the way back to being teens in New Jersey. With the film opening on Madeline’s ill-advised performance in a Broadway adaptation of Sweet Bird of Youth called Songbird!, it gives Helen the chance to see if her fiancé, Ernest Menville (Bruce Willis), can “pass the Madeline Ashton test.” In other words, is he immune to her charms and seductions the way so many of Helen’s previous boyfriends were not? For it’s clear that Madeline makes a sport of “winning” in an unspoken competition with Helen. Using her looks and wiles to outshine Helen’s “bookishness” and “class.” To this end, the yin and yang qualities in each woman speaks to their inevitable “attraction” to one another. Seeking something in the other person that she herself does not possess.

    In Helen’s case, the obvious characteristics she yearns for in Madeline are cliché blonde beauty and the artful wielding of coquettishness. In contrast, Madeline, although less overt about it, secretly resents Helen for being from a more “pedigreed” social class and her intelligence level. Of the variety that leads her to become an author. Though this doesn’t happen until many years after her fateful meeting with Madeline backstage in 1978.

    And it is in ’78 when Madeline is informed by her lackey, Rose (Nancy Fish), that Helen has arrived with her fiancé to greet her. She immediately asks, “How’s she look?” The intense desire to hear her underling respond with something like, “Terrible” is ruined when she instead says, “I don’t know. Smart, I guess. Sorta classy.” Madeline balks, “Classy? Really? Compared to who?” This bristling over Helen’s characterization as somehow superior because she’s not “cheap” like Madeline is something that comes up over and over again throughout Death Becomes Her. And yet, because all Madeline’s got are her trashy, smarmy tactics, she sticks to them—augmenting her sleaze tenfold by deciding to steal Ernest when she realizes he’s a renowned plastic surgeon she’s read about.

    But before that, when Helen does eventually come into the dressing room with Ernest, Madeline is all “pre-posed” for her (cleavage strategically exposed), under the guise of “acting naturally.” After the encounter, it doesn’t take long before she’s “stopping by” Ernest’s operating room and inviting him out for dinner. Upon hearing about this back at home, Helen proceeds to pull viciously at the tissue she’s holding (an ongoing anger tic that she uses to cope). She then tells Ernest, “You don’t know Madeline the way I do. She wants you. She wants you because you’re mine. I’ve lost men to her before… That’s why I wanted you to meet her before we got married, because I just had to see if you could pass the Madeline Ashton test.”

    Ernest insists, “Darling, I have absolutely no interest in Madeline Ashton.” Cut to Ernest and Madeline getting married instead of Ernest and Helen. Seven years later, in 1985, we see Helen holed up alone in her apartment, having gained ample weight and residing with a number of cats—as though she’s decided to surrender fully to her enemy by admitting that she’s no match for her, and she might as well just lean into all of her weaknesses…eating included. As the door is broken down to her apartment due to not paying rent, she could care less if the walls are crumbling around her, because there’s a scene of Madeline being strangled on TV that she is practically orgasming over as it happens.

    Six months later, at the psych ward, her therapist urges, “For you to have a life—for any of us to have a life—you have got to forget about her. You have to erase her from your mind. You need to eliminate—” That’s where Helen cuts her off and decides to take the “eliminate” advice only. Someone would likely tell Beef’s Amy Lau (Ali Wong) and Danny Cho (Steven Yeun) the same thing and they, too, would abide by the selective advice Helen opted to heed instead. For Amy and Danny, their beef begins later in life than the one between Madeline and Helen. Namely, after they proceed to engage in an ongoing feud sparked by a road rage incident started in the parking lot of Forster’s, a Home Depot-type store owned by Jordan Forster (Maria Bello). Jordan also happens to be the billionaire dangling the promise of buying Amy’s successful plant “boutique,” Kōyōhaus, and absorbing it under the “Forster’s umbrella.” Toying with her psychologically in such a way as to make Amy particularly irritable.

    Danny just so happens to back out of his parking spot unthinkingly (/in a glazed-over state of depression) right at the instant when Amy’s looking for someone to take her misplaced rage out on. But, unluckily for her, she has no idea that Danny, too, is filled with rage he’s looking to unleash on an unsuspecting victim—having unintentionally tapped into “unlocking” her nemesis. As for that word, which comes from the Greek goddess of the same name, it bears noting that said goddess was in control of vengeance, “distributing” (the loose translation of “nemesis”) retribution and justice. Except her modus operandi was not to do so right away, perhaps being the inspiration for the old chestnut, “Revenge is a dish best served cold” (the riffing tagline for Beef is, “Revenge is a dish best served raw”). A.k.a. when the person deserving of it (or who one believes is deserving of it) least expects it because so much time has gone by and, surely, somebody couldn’t possibly hold on to a grudge for that long…right? Dead wrong.

    Both sets of characters, Madeline and Helen/Amy and Danny, are testaments to that notion. That “letting go” is not an option. Not just because it serves as fuel/a raison d’être, but because there’s an underlying attraction beneath the all-out contempt. Dare one say “love”—thus, the oft-recited phrase, “There’s a fine line between love and hate.” And clearly each character pair sees something of themselves reflected back in the other. Some similar wound that calls to them. In Amy and Danny’s case that wound is feeling totally placeless in a world that prizes people who “belong.” Despite Amy’s financial success, her personal life is constantly strained, as she admits to Danny in the final episode, “Figures of Light,” that she can never really tell her husband, George (Joseph Lee), much of anything. When Danny asks, “Why not?” she replies thoughtfully, “I think when nowhere feels like home, you just retreat into yourself.” Or you make a home in your nemesis, oddly enough. Being that Danny and Amy are the only ones who can really understand one another because they can speak freely without judgment or the fear of “conditions,” their attraction in “Figures of Light” transitions from one of hate to pure love, with both admitting that they’ve never been able to talk to anyone the way they can talk to each other.

    The same ultimately goes for Madeline and Helen. Even after another seven years go by in Death Becomes Her, bringing us to then-present day 1992. This time, the shoe has shifted to the other foot in terms of Madeline reposing in bed as she struggles with her own weight gain state, all Norma Desmond-ed out in various facial bandages designed to help make her look young(er). When Rose hands her an invitation to Helen’s book party, she learns that, ironically enough, the title of Helen’s novel is Forever Young. Feeling personally attacked, she goes to her med spa to get some touch-ups. But they won’t give her what she wants, forcing her to attend the party looking like herself. A big mistake, she realizes, when she sees how good and thin Helen looks at the same age as her: fifty.

    Hot with envy after the party, Madeline decides to go to Lisle von Rhuman’s (Isabella Rossellini), whose address was given to her by the spa owner, Mr. Franklin (William Frankfather), mysteriously appearing out of nowhere at the spa when Madeline declared money was no object with regard to getting her youth and beauty back. Not yet aware that Helen is already a beneficiary of what Lisle has to offer—eternal youth via a potion—she doesn’t understand that her unwitting “power play” is another form of competition as well. One that will undo Helen’s plans to “eliminate” (per the word her therapist used) Madeline for good. Because the thing about the potion that Lisle fails to mention is that it not only supplies one with eternal youth, but also eternal life. Which means that Madeline and Helen will now be adversaries forever. Just a pair of Beverly Hills ghouls haunting the streets with their immortality.

    Nonetheless, the appeal of being hated by a committed enemy is that there is no fear of losing “unconditional” love. For the conditions of burning hate dictate that you must always hate that person no matter what. So any “outrageous” or “immoral” thing they might tell you is actually a boon to that cause. In this regard, Amy has effectively found what she’s looking for in Danny, because one of the running themes in Beef is that she knows no one can love her unconditionally—not even her daughter, June (Remy Holt)—for who she truly is. Not without her plastering on that smiling veneer and providing a sugar-coated “lite” edition of her personality. Danny feels the same, though it comes across to a lesser degree. Granted, his form of securing “unconditional” love is extracted through the master manipulation of his brother, Paul (Young Mazino).

    The one-upping lengths that Amy and Danny go to in order to make the other’s life hell is similar to what Madeline and Helen do, expending all their energy on keeping the other down, and plotting her destruction. “You should learn not to compete with me, I always win!” Madeline screams after they both get over the reality that each of them is dead and forever young, equalizing the playing field a little too much for both women’s taste. Helen is the one who starts the fight (featuring that illustrious hole in her stomach) with the shovels as they proceed to go at it in yet another fierce competition, this time more literally. Helen ripostes to Madeline’s claim, “You may have always won, but you never played fair!” This is something Danny could easily say to Amy, who has the financial means and security to get at Danny with far more ease.

    Finally fathoming it’s mostly pointless to keep fighting, Madeline reminds Helen, “We can’t even inflict pain.” Helen snaps back, “I’ll tell ya about pain! Bobby O’Brien! Scott Hunter! Ernest Menville! That’s pain! I loved every one of them and they loved me… They were all I had and you took them away from me. Not because you loved them, not because you cared. But just to hurt me on purpose.” As the two delve deeper into their long-marinating beef, Madeline counters to Helen playing the sole victim, “Do you think I was blind, deaf? I couldn’t hear what you and your snotty friends were saying about me? You thought I was cheap.” Helen rebuffs, “Oh, please. You’re insane.” Madeline demands, “Then how come you never invited me to one of those parties at your parents’?” Helen shrugs, “Because we didn’t think you’d feel comfortable. It wasn’t usual for… It wasn’t usual for us to have…” “Trash in the house!” Madeline cuts in. Helen redirects, “You’re avoiding the issue. You stole my boyfriends to hurt me on purpose!” “I did not!” “Admit it!” Madeline insists, “No, you admit it. You look me in the eye and you admit you thought I was cheap.” Helen gives in, ceding, “Okay, I thought you were cheap.” As a reward for her honesty, Madeline confirms, “Well, I hurt you on purpose.” And so, like Danny with Amy, Madeline kept using the one thing she had—her “trashy wiles”—to get back at someone “classier” such as Helen.

    Having buried the hatchet with one another after an ultimate fight (which is what happens in Beef when Amy and Danny run each other off a cliff in their cars), the two now join forces to get Ernest to do their bidding and ensure that their youthful corpse bodies are kept looking fresh (Ernest is an expert in this after being forced to become a reconstructive mortician)—generally by spray-painting their skin in a flesh-colored tone. Unfortunately, their shared enthusiasm for making Ernest “one of them” so that he can be around forever to deliver the needed “maintenance” on their bodies backfires when Ernest comes to understand that living forever sounds like a nightmare. Managing to escape from their clutches after they knock him out and take him to Lisle’s house, Madeline and Helen are forced to reconcile the fact that despite being sworn enemies for all these decades, they’re the only two people on the planet who can truly understand one another. But that’s as horrifying as it is comforting, with Helen noting, “Who could have imagined? You and me…together.” Madeline returns, “Yeah, I know.” Helen continues, “Depending on each other. Painting each other’s asses. Day and night.” Madeline laughs along nervously, “Oh, yeah. Forever.” Helen repeats, “Forever” as their forced jovial laughter turns to near tears.

    Cut to thirty-seven years later in 2029, and the duo’s skin is peeling at Ernest’s funeral. Regardless of their misery, they still obviously get off on their bickering—it’s like a life-force they can use to funnel into remaining “sharp” and “with purpose.” That much can also be said for Amy and Danny as they let their feud steer both their lives completely off course…but at least they can tell they’re still alive as a result (unlike Madeline and Helen).

    In the poster for Beef, Amy and Danny are shown staring at each other with an intensity that looks as much like hate as it does love. Ergo, the aforementioned aphorism: “There’s a fine line between love and hate.” And there is something to being attracted to the energy of a person you seemingly despise, seeing a quality in them that you can relate to…or a quality you perhaps despise in yourself. No matter how outwardly “different” your nemesis might come across in relation to your own persona.

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    Genna Rivieccio

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  • Here’s why beef is still pricey | CNN Business

    Here’s why beef is still pricey | CNN Business

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    New York
    CNN
     — 

    A slowing economy may lead to a decline in sales of pricey beef cuts, but don’t look for any bargains just yet.

    Market forces that have been building for a long time, including devastating droughts, will likely keep hamburger and steak prices steady — and relatively expensive.

    In part, that’s because there’s less beef. A contraction in beef supplies “has been coming for a while,” said David Anderson, a professor in Texas A&M University’s agricultural economics department. “We’re starting to see the effects that we knew were going to be coming for a couple of years.”

    When extreme drought hit the United States in recent years, farmers started to rapidly sell cattle because the dry conditions, along with higher feed costs, made it expensive or impossible to maintain their herds. That wave of sales, particularly of cows used to breed, has led to supply constraints this year.

    “Tightening cattle supplies are expected to cause a significant year-over-year decrease in beef production, the first decline since 2015,” a March market outlook from the US Department of Agriculture noted.

    “If we produce less beef, the pressure’s on for higher prices,” said Anderson. The “big unknown is going to be consumer demand.”

    The beef supply tends to grow and shrink in roughly 10-year cycles, said Lance Zimmerman, senior beef analyst for the North American market with Rabobank. When supply shrinks, consumer prices tend to go up. But with people nervous about the economy, this year’s more complicated.

    “The biggest thing that looms large, in all of our minds as market analysts right now, is do we have recession risk that we need to price into the market for next year,” Zimmerman said. “If that’s the case, beef prices may be steadier.”

    And with food inflation stubbornly high, consumers are already cutting back on certain items, including beef.

    Tyson

    (TSN)
    , which processes about a fifth of the country’s beef, poultry and pork, noted a sales dip in beef in the three months ending December 31, 2022.

    With grocery inflation stubbornly high, some consumers trade down.

    Beef sales “were down 5.6% compared to record high sales in the prior year,” said CFO John Tyson during a February analyst call discussing the quarterly results, noting that prices were down in the quarter due to “softer domestic demand for beef.” The company said that it expects its beef margins to fall this year because of the smaller domestic supply.

    “Retailers through last year continued to push price on the consumer,” said Adam Speck, senior livestock analyst at Gro Intelligence. Now they have to answer a question as they plan for the year: Will demand be high enough to warrant raising prices even more?

    “The answer is probably no,” said Speck. That may not be a huge relief, as beef prices are still relatively high. In 2022, fresh choice beef retailed for $7.59 per pound, according to March data from the USDA. That’s up from $7.25 per pound the previous year.

    Stores may try to test the waters during barbecue season.

    In the spring, “we’re at the bottom of our traditional seasonal demand,” said Bernt Nelson, an economist with American Farm Bureau Federation. Demand for beef typically dips after the holidays, and picks up when people fire up their grills in the summer, he noted. If demand remains strong, “we may see some higher beef prices,” towards the fall and later, Bernt said.

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  • Dr. Dre Sends Cease and Desist to Marjorie Taylor Greene Over “Still D.R.E.”

    Dr. Dre Sends Cease and Desist to Marjorie Taylor Greene Over “Still D.R.E.”

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    Dr. Dre has condemned Representative Marjorie Taylor Greene’s use of his 2001 song “Still D.R.E.” in a promotional video, TMZ reports. In a statement to the media outlet, the rapper and producer said, “I don’t license my music to politicians, especially someone as divisive and hateful as this one.”

    Dr. Dre’s attorney, Howard E. King, has also sent a letter to Taylor Greene demanding that she cease the unauthorized use of Dre’s music. “You are wrongfully exploiting this work through the various social media outlets to promote your divisive and hateful political agenda,” King wrote. “Demand is hereby made that you cease and desist from any further unauthorized use of [Dr. Dre’s] music.”

    Greene, the controversial Republican congresswoman from Georgia, had used the “Still D.R.E.” instrumental in a since-removed video she posted on Twitter to celebrate Kevin McCarthy’s election as speaker of the House. When reached by Pitchfork, a representative shared the following statement from the congresswoman to Dr. Dre: “While I appreciate the creative chord progression, I would never play your words of violence against women and police officers, and your glorification of the thug life and drugs.”

    Musicians have often asked politicians to stop using their music without permission. Neil Young, for one, went so far as to sue Donald J. Trump’s presidential campaign over the use of “Rockin’ in the Free World” and “Devil’s Sidewalk” at rallies and events.

    Marjorie Taylor Greene is a Trump supporter who has repeated false claims of election fraud. She has also shown support for the conspiracy theory movement QAnon, made Islamophobic and antisemitic remarks, and had her Twitter account suspended for months after spreading misinformation about COVID-19.

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    Matthew Strauss

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  • Tyson recalls 93,000 pounds of beef contaminated with a ‘mirror-like material’

    Tyson recalls 93,000 pounds of beef contaminated with a ‘mirror-like material’

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    Tyson Fresh Meats, a division of Tyson Foods Inc.
    TSN,
    +0.20%
    ,
    is recalling 93,697 pounds of ground beef over a possible contamination with a “mirror-like material.”

    According to the U.S. Department of Agriculture’s Food Safety and Inspection Service, the ground beef items were packaged on Nov. 2, and the issue was discovered after several customers found this mirror-like material in their meat after purchasing it from a grocery store.

    The products part of the Tyson recall are as follows:

    • 10-pound chubs containing “Hill Country fare ground beef 73% lean/27% fat with best before or freeze by: Nov. 25, 2022.”

    • 5-pound chubs containing “Hill Country fare ground beef 73% lean/27% fat with best before or freeze by: Nov. 25, 2022.”

    • 5-pound chubs containing “H-E-B ground chuck ground beef 80% lean/20% fat.”

    The USDA advises individuals who purchased these items to throw them away or return them to the place of purchase immediately. The impacted products were sold in retail grocery stores in Texas.

    The specific labels for the ground beef that Tyson is recalling can be found here.

    See: Flying with Thanksgiving food? TSA dishes up rules for traveling with foodstuffs this holiday season

    It’s been a tough time for meat lovers: Last week, the CDC warned that many people should “not eat meat or cheese from any deli counter” unless it was “steaming hot” due to a listeria outbreak.

    But there could be some more meat alternatives on the horizon.

    The Tyson recall news came as the Food and Drug Administration (FDA) announced on Thursday that meat grown in a laboratory setting is safe for human consumption.

    “Advancements in cell culture technology are enabling food developers to use animal cells obtained from livestock, poultry, and seafood in the production of food, with these products expected to be ready for the U.S. market in the near future.,” the FDA said. To be clear, such products are not yet on the U.S. market, but they have now received this preliminary vote of regulatory confidence.

    And earlier this week, the CFO of Tyson Foods apologized to investors during a company earnings call over his arrest early on the morning of Nov. 6 after being found sleeping in a house that wasn’t his. 

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  • Largest US Beef Shipment to Arrive in China in 14 Years

    Largest US Beef Shipment to Arrive in China in 14 Years

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    Press Release



    updated: Nov 14, 2017

    Global Agriculture Company (GAC) has just exported six containers of U.S. whole cut beef to China. This is the largest single shipment of whole cut beef sent to China from the U.S. in 14 years. This single shipment is near 22% of the year-to-date quantity exported to China. Thanks to unparalleled sales distribution partners in China, GAC is able to purchase and sell the whole carcass.

    GAC has an exclusive partnership with many buyers including the largest state-owned food producer in East China’s six provinces, Bright Food Group. They are responsible for feeding over 400 million people, including a luxury global hotel chain and China’s largest food e-commerce company. They are very excited about importing containers of U.S. beef and are anxious to purchase more.

    This first shipment will build market confidence in China. This shipment of beef is just the beginning of a sustainable U.S. beef supply to China. China imports 800,000 tons (1.7 billion pounds) of beef annually, primarily from Brazil, Australia and Argentina. We are only scratching the surface of what we can export to China.

    Tim Johnson, President, GAC

    GAC’s President, Tim Johnson, states, “This first shipment will build market confidence in China. This shipment of beef is just the beginning of a sustainable U.S. beef supply to China. China imports 800,000 tons (1.7 billion pounds) of beef annually, primarily from Brazil, Australia and Argentina. We are only scratching the surface of what we can export to China.”

    Global Agriculture Company is an Iowa-domiciled Trade and Service company that works exclusively with China. They also have an office in Shanghai. Not only do they trade beef with China, but also wine, soybeans, engineering services and other technologies. China is the fastest-growing economy in the world and they have a great desire to learn how to feed and service their own people. GAC has partnered with several China companies to assist them with their growing needs. 

    Contact: Tim Johnson; 515-981-0037; tim@globalagc.com

    Source: Global Agriculture Company

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