Bedford – The national beef checkoff, along with the Pennsylvania Beef Council, sponsored of the Pennsylvania Academy of Family Physicians CME conference, held in conjunction with the Penn State Health Conference “Primary Care Across the Lifespan,” in Harrisburg, March 16-19.
The academy’s annual meeting drew nearly 200 family physicians, residents and students from across Pennsylvania, for the three-day education event. The conference allowed the checkoff to engage directly with this influential group of health care professionals to share the positive benefits of lean beef in the diets of their patients. Attendees enjoyed the Be Inspired by Beef recipe station at the beef booth. Conference goers were encouraged to “Beef Up” their healthy eating by selecting lean, nutritious beef recipes for themselves and their patients. Physicians also had the chance to learn about new, American Heart Association Heart Check-approved recipes.
During the conference, the checkoff also hosted the educational session, “Optimizing Protein in a Carbohydrate World” by Dr. Donald Layman, Professor Emeritus of Nutrition at the University of Illinois. Dr. Layman’s session served as an opportunity to present the scientific research supporting the benefits of lean beef in the diet. Dr. Mamros of Washington Family Doctors, Washington, Pa., commented, “This was jaw-dropping, new information I hadn’t heard before and wasn’t expecting. This lecture was a home run. The information was relevant and important to staying healthy and keeping my patients healthy.”
After two full days of educational sessions, the physicians had the chance unwind at the Checkoff-sponsored Chili Cook-off. Six different chili recipes were entered and featured at the reception, where physicians could try each one and vote on their favorite. The Texas BBQ Sweet-Hot Chili created by Kurt Ehrenfeuchter of Patient First took first place. The recipe is featured below. Coming in second place was the physician group from Lancaster General Hospital with their 7-7-7 Chili.
TEXAS BBQ SWEET-HOT CHILI
- 1 onion, chopped
- 1 teaspoon oil
- 2 lbs ground beef
- 1 tablespoon minced garlic
- Dill, to taste
- Chili powder, to taste
- Cumin, to taste
- Red pepper flakes, to taste
- 2 (14-ounce) cans Rotel diced tomatoes, drained
- 1 (6-ounce) can tomato paste
- 4 (16-ounce) cans chili beans
- 3⁄4 cup picante sauce (your favorite flavor and heat)
- 1⁄2-3⁄4 cup barbecue sauce
- 1 (4-ounce) can diced green chilies
OPTIONAL TOPPINGS
- Sour cream
- Shredded cheddar cheese
- Frito Scoops
- Prepared macaroni and cheese
Directions See How It's Made
1. Sauté onion in hot oil until softened. Add ground beef and minced garlic. Dust with dill, chili powder, cumin and red pepper flakes and mix well. Cook, covered, over medium heat, stirring occasionally, until beef is cooked through. Drain fat.
2. Stir in diced tomatoes, tomato paste, chili beans, picante sauce, barbecue sauce and diced green chilies. Add additional chili powder and/or red pepper flakes if desired.
3. Bring mixture to a low boil, reduce heat to low, and simmer for 30 minutes. (Contestant’s note: “I have let this simmer for up to 2 hours and the longer it sits, the yummier it gets. It's great the next day, and the day after, too!”)
4. Ladle chili into bowls and top with sour cream and shredded cheese. Eat with the Frito Scoops if you are feeling adventurous enough to dig in without a spoon.
5. Optional – Make a box of mac ’n’ cheese and ring your chili bowl with it before spooning in the chili. Delectable!
The Pennsylvania Academy of Family Physicians currently works on behalf of 5,000 family physicians, family medicine residents and students as a professional member-driven association. The Academy serves state physicians through acting as the leading resource for training of family physicians, being the primary voice of physicians on health care issues, setting standards for organized medicine and being a leader in the community on health care issues.
For more information, questions or photos, please contact Jennifer Orr jorr@pabeef.org. For more information about your beef checkoff investment, visit MyBeefCheckoff.com.
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The Pennsylvania Beef Council is a producer-controlled and funded organization, which administers the Beef Checkoff Program in Pennsylvania. The Beef Checkoff Program assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. Checkoff revenues may be used for promotion, education and research programs to improve the marketing climate for beef.
Source: The Pennsylvania Beef Council
