Grits with Ground Beef and Chickpeas

Not quite sure how to cook grits or what to pair them with? We can help! They taste great with just about everything, and in this recipe they provide a neutral yet flavorful backdrop for rich Sequatchie Cove ground beef and hearty chickpeas. This mix of legumes, meat and seasonings is its own take on classic chili. If you like, substitute ground lamb for the beef and play around with whatever spices you like best.

For the grits: 

Ingredients: 

Grits 

Butter 

Salt to taste 

Step 1: Add your grits and water to a pot using four parts water to one part grits. One cup of grits will yield about four servings when cooked. 

Step 2: Bring to a boil over high heat, stirring occasionally to prevent grits from clumping. 

Step 3: Once boiling, reduce heat, still keeping grits at a simmer, and stir frequently for 35-45 minutes. Cook times will vary depending on the grits you have, so remember to taste as you go. Stir more frequently as grits thicken to prevent scorching. If they have absorbed all the water before they’re done cooking, just add some more.

Step 4: When the grits are done, remove from heat and add your butter. I usually add four or five tablespoons per four cups of cooked grits. Stir until butter is melted, and you’re ready to serve. 

For the beef and chickpeas (about 4 servings): 

Ingredients: 

1 pound ground beef 

4 cups cooked chickpeas, drained (reserve 1 cup liquid) 

3 cloves garlic, minced

1 onion (any kind) finely chopped 

1 teaspoon cumin 

1 teaspoon coriander

Salt and pepper

1 lime or lemon 

Step 1: Set a large skillet over medium-high heat, add about two tablespoons of whatever cooking oil you like best, and then add your onions, garlic. Cook until onions are tender and just starting to brown. 

Step 2: Turn heat up to high, and add your ground beef, breaking it up as you go. Then, add in your cooked chickpeas. Stir occasionally until chickpeas start to brown and get slightly crispy. If mixture begins to scorch, turn down the heat. 

Step 3: Add your spices and the cup of reserved cooking liquid from the chickpeas. Stir, scraping off any crispy bits stuck to the bottom of the pan. Season with salt and pepper and turn heat down. Cook until mixture is not soupy but no longer dry. 

Step 4: Squeeze lime juice over and stir, tasting to adjust your seasonings. Serve with your grits and enjoy!