This is the first post where I will share recipes that I use in my cooking. As I mentioned in a previous post, I am keeping it fairly low carb with carbs around my workouts, and I am generally keeping it paleo (though my theory on paleo might differ from others, which I’ll save for a later blog).
This recipe for chili is great. It is easy to prep, tastes good, and can be portioned out to eat as a quick snack or meal throughout the week. It’s filled with things that are good for you:
- Grass fed beef is loaded with protein, healthy fats, and Vitamin E
- A healthy amount of garlic and onions contains oodles of antioxidants
- Jalapenos and dried chiles are loaded with vitamins, capsaicin (which helps fight inflammation), boost immunity, help control fat, and basically everything else good in the world
- Tomatoes, which improve heart health and bone health
- Homemade bone broth, which helps your joints and comes packed with vitamins and minerals
- Mushrooms, which improve your immune system while lowering estrogen
- Lastly, the bacon and beef give you some cholesterol, which is actually good for you and is highly anabolic
It is spicy, but not too spicy. It is a good way to hide vegetables or things you might not otherwise want to eat. Case in point; the mushrooms are perfect for someone like me, who doesn’t like the texture of mushrooms, but wants to get them in somehow. You will want to pick a mushroom with a meaty flavor, so it enhances the flavor of the dish.
It is easy to modify: add offal if you’d like, or use a different kind of meat, or adjust the amount of chili powder you want to use. This is a dish that is prime for experimentation.
It is great on top of a starchy carb or on its own.
- 1 tblspoon olive oil
- 1 large chopped onion
- 6 garlic cloves, crushed
- 3 jalapenos, seeds removed and diced
- 16 oz diced tomatoes
- 2# grass fed ground beef
- 4 oz mushrooms
- 4 oz uncured bacon, cubed
- 2 cups homemade chicken broth
- 2 tblspoons chili powder
- 1 tblspoon ancho chili powder
- 1 tsp chipolte powder
- sea salt, to taste
- freshly ground black pepper, to taste
- Rinse and dry mushrooms and then chop them finely in a food processor. Set aside.
- In a dutch oven over medium heat, add oil and bacon. Cook the bacon until crispy, then remove the bacon
- Saute the onion, garlic, and mushrooms to the dutch oven and saute in the olive oil/bacon fat mixture until cooked through. As you saute, use the edge of your spoon to scrape up any brown bits that may have stuck to the dutch oven
- Add the ground beef to the pan and toss to combine with the onion, garlic, and mushroom mixture. Break the meat up with your spoon so it evenly browns throughout the dutch oven
- Once browned, toss in the reserved bacon, chili powder, ancho chili powder, chipolte powder, sea salt and pepper. Mix the seasonings in using your spoon so the meat is evenly seasoned throughout
- Stir in tomatoes and chicken broth
- Bring the mixture to a boil, then reduce to a simmer and simmer for at least 1.5 hours, uncovered. Stir occasionally, being sure to scrape up any brown bits at the bottom of the dutch oven
Let me know what you think.