Easy Meaty Chili Recipe

It’s getting a might cold and wet around here, so I thought I would share a nice, hearty recipe that will keep you warm and healthy this winter. It’s easy, delicious, Paleo-friendly chili.

Ingredients

• 2 lbs. ground beef (grass-fed preferred) or turkey (the leaner the better), well-browned
• 1 can (14.5 oz) petite diced tomatoes or Rotel
• 1 small can El Pato Jalapeno salsa
• 1 small can tomato sauce (or another can of El Pato if you like)
• 1 large white or brown onion, diced
• Pickled or fresh Jalapeno peppers (I use 2, adjust to your taste)
• 2 tbsp. chili powder
• 1 tbsp. powdered cumin
• 1 tsp. paprika powder
• 1 tsp. dried oregano
• 1 tsp. garlic powder
• 1/2 tsp. cayenne pepper (optional, for heat)
• 1 tsp. kosher or sea salt (use 1/2 tsp. if using table salt)
• 1/2 tsp. ground pepper

Directions:

Brown the beef/turkey in a pan; drain off most of the fat (otherwise your chili will be greasy); set aside. Cook the onions in a little bit of fat (either reserved from the beef or just some olive oil) until translucent. Toss everything into a pot over medium-high heat and bring to a boil, then reduce to a low simmer. Stir every 15 minutes. Should be ready within an hour; test done-ness by tasting the onions to make sure they’re soft.

Another way to do it is in a crock pot. Brown the meat, then just toss everything in the crockpot and cook on low for 6-8 hours. Adjust salt/seasonings to your preference.

This is a nice meal that can be made quickly and feeds up to 8 people (or makes a week’s worth of lunches for you single people). If you decide to make this, let us know how it goes!

WORKOUT OF THE DAY 12/12/2011