A New Year – And Remastered Chili

Well, I’m already slacking. I usually get in a year-end reflection before the new year begins, but I just wasn’t in the right frame of mind. Seriously, I plan on kicking 2013’s butt so I guess I was trying to get a head start. Hopefully this post will make up for it.

I’m not big on resolutions, but I feel like this is the year to make some commitments. After all, I am seriously beginning to connect with the knowledge that I am going to continue to be in bad shape if I don’t exercise, Paleo or not. Plus with what I do at my day job and my side business, I seriously need an outlet of some sort. That was made perfectly clear in 2012.

The reason why I do not like making resolutions is because I do not enjoy feeling like a failure. If I resolve to do something, and then it doesn’t happen, what progress have I really made? If I feel like a failure, how much harder is it going to be to try again later?

So I am just going to say that I am going to try to give CrossFit another shot. A do-over. And I have a buddy to do it with, so that may help me be more successful and not feel so intimidated by the big gym with all the strong people. Maybe I will stick with it for more than a week. Maybe I will hang for two this time! That was a joke – I’d really like to stick with it longer than that. I really want to chronicle the journey as well, and see where my mindset has gone.

On another note, I received my end-of-year summary from WordPress, and it seems that you people really like recipes. In fact, I would almost dare to say that one of the only reasons you visit me is for my food. I was holding out hope that it was for my incredible writing skills or my unbelievable wit, but I’m starting to take the hint. So I will give you what you want. At least today. You know how inconsistent I am when it comes to this blog.

You may remember a few weeks ago when I said that I was retooling the Best Chili Ever recipe, trying to find a way to make the chili without so many tomatoes. When I said that, the chili was actually cooking, and I did not feel right about posting a recipe before I knew what it tasted like.

It was Awesome! So here it is:

The Best Chili Ever: Remastered

2 pounds ground beef
1pound ground pork (or bulk Italian sausage for more flavor)
1.5 pounds stew beef
1 large onion, minced
1 can diced tomatoes and green chilis
2 poblano peppers, minced
4 Anaheim peppers, minced
1 small can Herdez salsa verde
2 cups beef broth
4 cloves garlic, minced
3tbsp ground cumin
3 – 4 tbsp chili powder
2 tsp oregano

Brown the stew meat in a couple of tsp of coconut oil on very high heat. Remove the meat from the pan and put the diced onion into the pan, and cook until opaque. Add the beef broth and let cook until the liquid is reduced by half. Add the ground beef and pork (or sausage) and cook until the meat is browned. Place all of the meat (including the stew meat), spices, peppers, salsa verde, garlic, and tomatoes and chilies, into a pot and simmer over medium-low heat for no less than three hours. The longer it simmers, the better it tastes!

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Trying To Be Consistent

I tried so hard to be lazy today. I didn’t want to do anything. But I had told myself that I was going to make a commitment to be more consistent with my CrossFit workouts, so I did one today. Actually I did part of one. Most of one. I think that my body is still trying to recover from last weekend’s workout. Hopefully I won’t be as sore this time as I was last time. I am glad that I did it, and I know that as I get stronger it will be easier for me to be motivated about it.

Last night we went to Texas Roadhouse. I love Texas Roadhouse because it is one of the only places that I feel that I can eat at and know that my food has nothing on it that it isn’t supposed to. And the steak is awesome! I had a huge steak, a sweet potato, and a salad with oil and vinegar. It was very tasty. I get so frustrated about how I feel after I eat out at most places, but that is one place that I can still go and be fine.

Right now I have a pot of the BEST chili EVER cooking. It is a modified version, though, because all of the tomatoes that were in the original version messed my stomach all up! Since it is on the stove right now simmering (it will be done in about twenty minutes – yay!) I haven’t had a chance to see if it is any good yet, so I will post the modified recipe after I figure that out.

I know that there are followers out there who have tried some of the recipes posted on this blog. If you have tried one, changed it in any way, or simply love it the way that it is, please comment on the posts! I love to hear from readers, and any modifications that you do could help everyone else out as well!

Paleo Pork Green Chili

So yesterday I wanted to try something new. I found this recipe earlier this week and I knew that I had to try it. The only changes I made were to double the recipe (I have PLENTY of leftovers!) and use slightly more of each spice than is listed (even after I doubled the amount).

This is by far the best chili I think I’ve ever made, even beating out The Best Chili Ever. The pork comes out very tender and the flavor is light enough that you can appreciate the flavors of the peppers that are a part of the recipe. I was a little concerned about the amount of heat that the chili had, so I only put one jalapeno in the chili; I think that in the next batch I will use two, because there is only a hint of heat when I used one pepper for a double recipe.

This will definitely be a fun recipe to tinker around with, and the chili was a great last meal for 2011.

 

The BEST Chili EVER

I just made the best chili ever, and I have to post the recipe before I forget it.

THE BEST CHILI EVER

2 pounds hamburger (preferably 90/10)

1 pound italian sausage

1.5 pounds stew meat

1 large onion

1 large can crushed tomatoes (make sure the only ingredient in the can is tomatoes)

1 can diced tomatoes and green chilis (all natural)

1 small can Herdez salsa verde

2 cups beef broth

4 cloves garlic, minced

3 tbsp ground cumin

3-4 tbsp chili powder

2 tsp oregano

1 green pepper, minced

Brown the stew meat in a couple of tsp of coconut oil on very high heat. Remove meat from pan and put diced onion in, browning. Add beef broth and let it cook until it is reduced by half. Add the ground beef and italian sausage and cook until meat is browned. Place all the meat (including the stew meat), spices, tomatoes, salsa verde, and green pepper in a pot and simmer over medium-low heat for no less than three hours. The longer it simmers the better it tastes!