Chilly Chili

I am so excited! Today is the first fall day in Florida where we have had really cool weather (in the 40's!). I know, that is probably mild to some of you, but when 40 degree weather rolls around here, we all pull out our winter jackets. This is, sadly, usually a combo of a long sleeve shirt and a hoodie layered together lol.

For being born and raised in the sunshine state, I really enjoy my cold days. I don't know if it's because we get so few of them, or the nostalgia of  happy wintery memories that come flooding back, but they always makes me smile! Whether you love or hate the cold weather, almost everyone agrees: chilly days make warm foods taste amazing! A piping hot dish just doesn't taste the same on a sweltering humid day.

I really like chili when it gets chilly. Because our winter days here are so sporadic, you kind of have to plan in advance with weather forecasts if you want to make a fresh warm bowl on a cold day. So, in an attempt to get a one-up on the weather, I started making large batches and freezing them in individual baggies. I can pull out a bag to snack on without going through the process of starting from scratch, and possibly missing my winter weather opportunity window. I can have my chili anytime it gets chilly...no extra fuss.

What you'll need:

6 strips nitrate and hormone free bacon

1 large sweet onion; roughly chopped

4 cloves garlic

1 organic steak

1 lb organic ground beef or sausage

1 cup organic red wine

1 cup corn

2 cans kidney beans, drained and rinsed (omit for paleo)

1 cup tomato sauce

3 tbsp chili powder

2 tsp cumin

1 tsp coriander

2 tsp salt

1 tsp cacao powder

1/2 - 1 tsp red pepper flakes (or more if you like it hot)

 

Kitchen equipment:

Large deep skillet (or electric skillet)

cutting board

sandwich bags

freezer bags

 

Directions:

Fry bacon until brown and crispy.

 

When bacon is done, chop roughly into pieces and set aside.

While bacon is cooking, chop onion and set aside.

Mince garlic and place in bowl with onion.

Slice steak into 2 inch strips. Slice strip in half again and dice into 1 inch cubes.

When bacon is done, add onion and garlic to the same pan. Do not remove bacon grease.

Saute for 5-7 minutes or until onions start to become translucent and soft.

Add ground beef and steak.

Cook for another 5 minutes or until meat is about 90 percent cooked through.

Add remaining ingredients (including bacon) and stir well.

 

Simmer for 30 min.

Pour into a crock and enjoy!

Don't forget your spoon :)

To store for later (or a good chilly day), place 1 cup portions into sandwich bags and place all bags into one large freezer bag. Pull one out and thaw using the defrost setting on the microwave. You can heat it to the desired temperature at that point or stick it in your lunchbox to enjoy later.

Ok cold weather...keep giving me a reason to heat up my Chilly Chili :)

Xoxo,

Tiffany

 



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