When I was younger stews and chilis were not my favorite meals…I kind of dreaded them every time my mom made them, because I wasn’t looking forward to eating it.
Times have changed. I used to say I didn’t like peanut butter and now it’s one of my favorite foods. I’m thankful our palettes change.
So it’s officially fall…in Miami that still means summer…it’s hot and humid and you really don’t like doing much outside. But heck I will do anything in my power to make it feel more like fall. So why not make some chili?
I love it now. It’s loaded with tons of nutritious ingredients and it’s so easy to make. Plus it’s easy for feeding a crowd or having plenty of leftovers so I don’t have to worry about packing my husband’s lunch. You just can’t go wrong.
As a distance runner I’m constantly looking for ways to pile in tons of veggies and get plenty of healthy meats in my diet. I used to skip on red meat because it’s typically higher in fat, but since I’ve grown and studied, I’ve learned my body LOVES red meat. And when you’re piling in 60-85 miles a week you definitely need the extra iron. Just so you know, our bodies absorb iron from meat much better than veggies. If you struggle with anemia (like I did in college), I would really suggest you add some grass fed beef or buffalo to your diet-it works wonders. I’m telling after years of malnutrition and fatigue-I will never give up my burger and chili again. And I don’t always skimp on the fat. I often get red meat with 15% fat because fat from good source meats (aka grass fed) are actually really good for you. If you’re an avid athlete, these meats can really benefit you.
But let’s get down to business. Run Fast Eat Slow inspired this recipe. I took some basics and added my own twist to it. I like heat and I love jalapenos, so I spiced it up a bit. I’ve learned a lot about flavors and pairings since I started seriously cooking these past 2 years and I’ve found some ingredients I truly love.
- 2 tablespoons extra virgin olive oil
- 3 large carrots peeled and cubed
- 1 large red onion diced
- 1 1/2 teaspoons fine sea salt
- 3-4 cloves of garlic
- 1 green bell pepper
- 1 yellow bell pepper
- 1-2 jalapenos (I usually take the seeds out for my husband, but if you all can stand the heat keep them in-so good)
- 1 pound grass fed ground beef or buffalo
- 2-2 1/2 cups of chicken bone broth (or just chicken stock) Add more if you like more juice-I find 2 cups is not always enough to my liking
- 2 tablespoons of chili powder
- 1 teaspoon cumin powder
- 1 teaspoon cinnamon
- 2 cans of diced tomatoes
- 2 cans of black beans
- Chopped kale for topping
- shredded white cheddar cheese and diced green onions for topping
I also love to pair it with some fresh sourdough or country rye bread-sooo good. Check out your local baker for better bread. In Miami, I suggest Zak the Baker or Madruga Bakery.
- In a large pot on medium-high heat add the olive oil, salt, carrots, and onions. Cook for about 5 minutes until the start to soften.
- Add the ground beef, bell peppers, jalapenos, garlic, cumin, cinnamon, and chili powder. Cook until the meat is brown and flavors begin to mix. This should take about 5-7 minutes.
- Add the bone broth, tomatoes, beans and stir. Then reduce the heat to a simmer
- Simmer for about 30 minutes to an hour. The longer the flavors simmer the more they sink into the chili.
- Serve the chili and now mix in the kale, cheese and green onions. If you add the kale in it during cooking it gets too soggy.
- Slice some bread, heat it up and enjoy!