So, now that we are fully in to 2015 and all of it’s resolutions, it’s probably time for me to shelf the fatty McFatterson holiday recipes and get back down to serious clean eating ideas.
<pause for quiet sobs>
Dust off those love handles fellow bloggers, it’s time to get serious.
Before we get started on the chili, let’s pause for a little side note. You are going to start to see a whole new addition to the blog effective with this post. You’ll see a new menu drop down called “Whole Life Challenge Compliant”, or “WLC Compliant” for short. The hubs and I have been asked to join a team called Misery Loves Company in order to participate in a Whole Life Challenge, starting January 17th. Basically, it’s an 8 week program of clean eating and exercise fueled by some friendly competition. What does this mean for you? You are going to start seeing TONS of healthy, WLC compliant recipes. WLC compliance is a modified Paleo diet that focuses on eliminating processed foods and supplementing with wholesome, clean products. So, when you see a recipe is WLH compliant, rest assured that you’re about to make something that’s super good for your body. Everybody wins. Now, on to the chili.
Nutritionals: WLC Compliant – Lifestyle (Performance if corn is removed), Gluten Free, Dairy Free
I’ve been working on this recipe for about a year now, adding some spice here, taking some away there, tasting, hoping for perfection. Finally, I think I’ve found a happy balance between the veggies, meat and spices that I can be proud to share with all of you. Because a small piece of me dies every time I use something from a can, I’ve tried to resist using canned tomato paste, which is a staple in most chili recipes. Though I did use canned beans, because I’m still that lazy. At least I’ve eliminated one of the cans. Anyway, I’ve finally found a chili that uses fresh tomatoes and still ends up with the same chili taste and consistency that our childhoods are used to.
To get started, chop up 1 purple onion and add it to your stock pot along with 1 cup of beef broth.
I know a whole onion sounds like a lot, but trust me on this one. For all of you onion haters out there, I promise you won’t even know there was an onion in here when the chili is done.
Let that simmer on Medium while you cut up your tomatoes. You don’t have to chop the tomatoes super small. Just chop them in to mid-size chunks. They’ll cook down after some time in the stockpot.
Look at those pretty tomatoes.
Add your tomatoes and let it simmer on Medium Low for about 15 minutes, or until the tomatoes start to become soft and break apart. Stir occasionally. It’s going to look watery. Don’t worry. Just go with it.
Add the green, red, yellow and jalapeño peppers. If you want this chili to have less heat, either add fewer jalapeños, or leave out the seeds. Keep on simmering and stirring occasionally.
In a separate skillet, add your corn and chopped poblano peppers. Roast these yummies until they brown. I know this is an added effort, but I think the browning on the corn and poblanos adds a nice element to the chili. If you want this to be WLC Performance Compliant, leave out the corn. It would be a slightly sadder chili, but still tasty.
While your corn and peppers are browning, add 1.5lbs of ground beef to another skillet (THREE kitchen items to wash. I know. *gasp*). Cook meat fully, seasoning with a bit of salt and pepper. Also, please remember to use the highest quality of meat that you can find. I swear it tastes better and everyone feels better when we know our cow didn’t live a shitty life followed by a sorrowful death. On to the chili…and a brighter note.
That is, in fact, a mason jar salt/pepper shaker. You don’t have to tell me that they are awesome.
Add corn, poblanos and beef to your stockpot. Then, while you’re at it, add your washed beans. Get ready for the cans.
There they are. But they are organic, so we all feel slightly better about ourselves.
Wash, wash, wash.
In to the pot they go.
Mix all of those delicious ingredients together and taste the broth to see what kind of flavor and heat we’ve got before we start adding more seasoning. Mmmmm. Ok, add your 1 Tbsp of cumin, 1Tsp of chili powder, 1/2 Tsp of garlic powder, and 1 Tbsp of salt. I only took a photo of the cumin. I promise I added the others though. I still love you garlic powder, chili powder and salt.
Mix together and taste again. If it tastes as good as it smells, cover, turn the temp to low, and let that pot of deliciousness simmer for about an hour (stirring occasionally). The longer the better. Chili gets better with time, so if you are home on a Sunday watching football, go ahead and just let it cook for a while.
When you finally break down and serve a bowl, garnish with sliced jalapeños.
And…Last but certainly not least, if you make this delish dish, snap a photo and share it with me on twitter (@Tummyhasahappy) or instagram (@mytummyhasahappy) with the hashtag- #mytummyhasahappy
I love to see what turned out in your kitchen!
- 1 purple onion
- 1 cup beef broth
- 16 tomatoes
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow or orange bell pepper
- 3 jalapeño peppers
- 1 cup corn
- 1 poblano pepper
- 1.5 lbs grass fed organic ground beef
- dash salt and pepper
- 25 oz can kidney beans
- 25 oz can pinto beans
- 1 Tbsp cumin
- 1 Tsp chili powder
- ½ Tsp garlic powder
- 1 Tbsp salt
- Chop onion and add to stock pot with beef broth
- Simmer on Medium
- Chop tomatoes and add to stock pot
- Simmer on Medium Low for about 15 minutes or until tomatoes begin to soften and break down
- Add chopped green, red, yellow, and jalapeño peppers
- Continue to simmer and stir occasionally
- Roast corn and chopped poblano peppers in separate skillet until browned
- Cook beef fully in another skillet, adding a dash of salt and pepper
- Add corn, poblano peppers, beef and washed beans to stock pot.
- Add cumin, chili powder, garlic powder, and salt. Mix well.
- Allow to simmer on low for about an hour, stirring occasionally.