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)

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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