Tuesday, January 14, 2014

It's a Chili Day

We're having another wet day here in New England and the Nashoba Valley Ski Area is closed for the day -- postponing another day of snowboarding for me. (I'm missing my Tuesday rides!) Anticipating the wet weather today, I managed to get into Keli's spin class last night at the Y for a really good workout. (Thanks, Kel.)

Today is a good day to get housekeeping and laundry done while a beef chili, (paleo, of course -- no beans), slow cooks in the oven. (Will has a swim meet tonight, so everyone will be fending for themselves.) Today's chili uses my own canned tomatoes from our farm co-op, (canned in September). Love it.

Paleo Beef Chili with Sweet Potato
  • 1 large chuck roast, cut into small cubes
  • 2 large onions, chopped
  • 2 red peppers, chopped
  • 2 chili peppers*
  • 1 medium sweet potato, diced into 1/2" cubes (optional)
  • 2 Tablespoons coconut or olive oil
  • 1-2 cloves minced garlic
  • 2 quarts diced tomatoes (or 2 large cans)
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 2-3 heaping tablespoons chili powder
  • 1/2 tsp crushed red pepper flake (or cayenne pepper)
  • salt and pepper
In dutch oven, heat 2 tablespoons coconut oil over medium-high heat. Add beef cubes to brown 4-5 minutes, stiring once. Add garlic, chopped onions, red peppers, and chilies*, stiring to soften slightly. Add all seasonings, tomatoes, and sweet potatoes. Mix well. remove dutch from stove and place in preheated 250 degree oven, (or transfer chili to crockpot set on low setting). Slow cook for 6-7 hours. For thicker chili, remove cover of dutch oven/pot for final half hour of cooking to allow some liquid to evaporate. The whole house will smell good. Perfect on a cold, wet winter day!

 *substituted fresh chilies with fire roasted green chilis from Trader Joe's today, and added diced sweet potato to pump up the nutritional value for the athletes in the family.