Whew! and Brr! and Fun!
Ian and I just got back from a day trip with a good friend to a local ski mountain to do some snowboarding. A great way to get some exercise in and have a great time; my legs are pooped! This was probably my 6th or 7th time boarding, and Ian’s 2nd, so we took it slow and spent much of our time on the bunny slopes. Our friend, Brian, who is very capable of double black diamond-level boarding, was exceedingly patient with us and helped give us some great tips. I was eventually able to progress up to a blue square, which was
scary as hell frickin awesome. I hope we do it all again soon!
And now, after having had a warm bath to bring my core temperature back to normal, I’m also eating a hearty (and spicy!) bowl of delicious paleo chili that Ian and I made the other night. Soups, stews, and chilis are FANTASTIC things to make for many reasons, not least of which being that they last for a long time and are exceedingly easy. They’re also cheap when you factor in that the ingredients for our natural, Paleo (bean free!) chili cost maybe $13 dollars and made around 7 servings. Try getting that much value and nutrition out of your next can of Hormel.
Paleo Chili Recipe:
3 Jalepeño peppers, seeds removed and diced (this is totally optional; there are plenty of other spices in this dish that give it a kick, and while boyfriend and I like things spicy, this was even a little hot to our tastes! It mellows quite a bit a few days after it’s made…)
1 green bell pepper, diced
2 large yellow onions, diced
1 shallot, diced
1 lb all-natural ground turkey breast (or beef, or chicken…whatever you prefer)
2 cans of organic tomato sauce (and when I say tomato sauce, I mean just pureed tomato, not a prepared pasta sauce. You’ll be adding all your own spices)
1 can organic tomato paste
1 1/2 cups organic chicken broth
2 tbsp olive oil
And perhaps most important, the spice cocktail: 3 tbsp mild chili powder, 1 tsp cayenne pepper, 2 tsp smoked chili powder, 3 tsp garlic powder (NOT garlic salt), salt and pepper to taste
Directions: In a 5-qt dutch oven or lidded pot, brown turkey, onions, shallot, and jalepeños in the olive oil on medium-high, until onions have started to sweat. Add bell pepper, tomato sauce, and tomato paste; stir and let cook for 5 minutes. Add spices, stir, and then add chicken broth. Cover and lower to medium, let cook for 35-40 minutes, or until the bell pepper is soft. Serve and enjoy!
As mentioned above, this was pretty fiery when it was finished, but the spices settled down a day or two after the fact. It might also then be a great stew to freeze in small batches, to enjoy later as the winter goes on.
(Although to be honest, there’s obviously not going to be any left to freeze by the time you’re finished with it!) 🙂