Leftover Steak or Roast Chili
Hello friend,
I am writing this letter to you-- coffee in hand, the Frozen soundtrack on blast, and with 2 littles crawling around at my feet. We're burning daylight, let's get it going!😉
🐄On the Ranch
We’re grateful for a break in the weather this week, however the wind is as reliable as ever. The warmer temperatures mean waterers aren’t frozen, and the cattle have been able to graze instead of relying on hay. Those small shifts make a big difference — for the cattle and for us.
Monday was a full one in the best way. We shipped beef to our Cattle Club members. We always ship the first Monday of the month to ensure our club members are set for the month ahead! Each months box is different (but of equal value)--keeping mealtime unique, fun, and flavorful!
That evening, we came home and joined much of Montana in turning our attention to the TV screen--a nail-biting Montana State University win — national champions for the first time in 41 years. What a moment!
🌍 In the World — Cattle Industry Update
The cattle industry continues to move into 2026 with tight supply and strong demand.
Across the U.S., the cattle herd remains historically small, which continues to influence prices at every level — from the sale barn to the grocery store. While markets dipped late last year, early 2026 has shown renewed strength, driven by limited supply and steady consumer demand.
Globally, beef production dynamics are shifting as countries like Brazil increase output, while U.S. production remains constrained. For small, independent ranches like ours, this reinforces the importance of direct-to-consumer beef — keeping transparency, stewardship, and long-term ranch viability at the center of what we do.
🍲 In the Kitchen — Leftover Steak or Roast Chili
Cold, stormy days call for something hearty. Last week, I made a leftover steak/roast chili that’s now firmly in our winter rotation.
Ingredients:
• Leftover steak or roast
(or substitute 2 lbs ground beef)
• 2 cans tomato sauce
• 1 can fire-roasted diced tomatoes
• 1 can water
• 1 can pinto beans
• 1½ cups broth (beef or chicken)
• 1 cup frozen corn
• 1 yellow onion, diced
• 1 bell pepper (any color), diced
• 1 can black beans
• 1 can light red kidney beans
• 4 cloves garlic, minced
• 1 can diced green chiles
• 2 Tbsp chili powder
• 1 Tbsp cumin
• 1 Tbsp cocoa powder
• 1 tsp smoked paprika
• ¼ tsp ground cinnamon
How I make it:
Sauté the onion and bell pepper until soft. Add garlic, spices, and cocoa powder and stir until fragrant. Add everything else, including the chopped or shredded leftover beef, and let it simmer low and slow.
I started mine around noon and let it go until dinner.
Top with:
Shredded cheese, sour cream, chopped radishes, and green onion.
Simple, nourishing, and perfect for winter.
Thanks for being here and for choosing to know the ranch that raises your food. If you’re cooking along with us, hit reply — I’d love to hear what’s on your table!
Warmly,
Lauren & the Darlington Ranch family