5 RFT:
10 OHS (95/65)
15 Pull Ups
Strength:
Back Squat
3-3-3-3-3
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*paleodish.com
Trifecta Meat Chilli
ATTENTION MEAT LOVERS!!!
People usually associate eating chili with the cold winter…deep within the long days of February. Well those days are long behind us now (knock on wood), but who says “the chili” has to say adios as well? Keep this mouthwatering friend around all year round. “There is never a wrong time of year for chili” ~anonymous.
In true Paleo style, there are no beans in this chili, but I still wanted to give it that thick and chunky texture. To do this, I went crazy with the meat…a TRIFECTA, which included lean ground beef, steak and sausage. Heaven! The nice thing about this recipe is that if you don’t fancy something- substitute it with something else…play around. If you think this may be too much meat for you, then I suggest taking out the sausage and sticking to the 2 types of beef. I am going to try to make this chili again in a week or two. Next time I am going to make it solely with the lean ground beef. I will also chop the veggies a little larger, to help compensate and to achieve that desired chunkiness. I will keep you posted on how it turns out!
Ingredients
* coconut/olive oil- for cooking veggies
* 2 lbs lean ground beef
* 1 pound flank steak- chunks
* 4 spicy sausage- casing removed
* 1 can diced tomatoes- organic (just tomatoes- look at ingredients)
* 1 can crushed tomatoes- same as above
* 2 cups beef broth- low sodium
* 4 cloves garlic- crushed
* 1 package mushroom- sliced
* 1 cup carrots- coined
* 1 large white onion- thickly diced
* 1 cup celery- chopped
* 1 cup broccoli
* 1 cup zucchini- diced
* 1 cup red pepper- chopped
* 2 tbs cumin
* 2 tbs paprika
* 3-4 tbs chili powder
* 1 tsp cinnamon (optional)
* fresh cilantro- chopped for garnish
* jalapeno peppers (optional)
Prep
* combine all meat and brown together in frying pan- set aside on low
* in a separate pan/pot (large), sautee veggies together on medium heat until cooked
* then take meat mixture and add/combine it back with the veggies
* add in all spices and beef broth-stir throughly
* let cook on low-medium heat (if cook this slowly, all the flavours combine nicely)
* garnish with fresh cilantro
* enjoy!
Tip- this could also be done in the slow cooker if you wish!
Note- the above recipe is wonderful for freezing smaller portions, because of it’s size. I also enjoy using the leftovers as a yummy topping on of a bed a spinach!
Serves MANY!!!
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