Monday, January 2, 2012

Boomin 3 Meat Chili

I stumbled upon this recipe from one of Crossfit San Leandro's trainers this holiday season.  We decided to give it a whirl and tweaked it just a bit.  Here is a link to the original recipe in case you would like to try this one out too.  We omitted the mushroomsand thai basil(we couldn't find this ingredient at Whole Foods)

http://www.crossfitsl.net/2011/12/28/vinces-chili-recipe/

Ingredients:
1.25lb Ground Turkey
1.25lb Grass Fed Ground Beef
1lb Uncured Pork Bacon
1t Decaf Ground Coffee
1T Cumin
1t Dried Thyme
1/2t Cinnamon
1t Italian Seasonings
1T Expeller Pressed Coconut Oil
1t Freshly Cracked Black Pepper
2-3t Celtic Sea Salt
1.5c Tomato Sauce
6oz Tomato Paste
1lb Butternut Squash (Peeled/Chopped)
3c Homemade Chicken Broth
1 Green Bell Pepper - Chopped
2 Red Bell Peppers - Chopped
1 Large Yellow Onion - Chopped
1 Large Red Onion - Chopped
1 Leek - Chopped
1 Poblano - Chopped
1 Anaheim - Chopped
1 Jalapeno - Seeded/Chopped
2 Large Sweet Potatoes - Peeled/Chopped

Cooking Steps:
  • Wash/Peel/Chop all Vegetables
  • Boil Sweet Potatoes in 3-5qt Medium Pot
  • Add 1T Coconut Oil into 7qt Enameled Cast Iron Stock Pot & melt over Medium Heat
  • Add Bacon, Italian Seasonings, Thyme and cook for 6-8 min
  • Toss in Onions and saute for an additional 8-10min
  • Strain & Puree Sweet Potatoes in Blender or Food Processor
  • Add ground Turkey, Beef, Coffee - cook additional 10min
  • Toss ALL remaining ingredients into the stock pot
  • Pour Pureed Sweet Potatoes into the mixture & stir
  • Bring to Boil over Medium heat
  • Reduce heat to Low and slow cook for 6-10hrs covered (We cooked ours for 10 hrs and the flavors really developed)
  • Top w/ your favorite toppings (I didn't add anything on mine, but my husband added a little sour cream & cheese on his)
  • Enjoy!
Thanks for the great recipe idea Vince it was delicious!  Happy New Year!!

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