Prepping: Chili


Football and Meal Prep Sundays:
Beef Chili

What’s inside:

2lbs Ground Beef
1 Green Pepper
1 Yellow Pepper
1 Purple Onion
1/2 Carton of Mushrooms
Can of diced tomatoes
Can of tomato sauce
Giant can of “whole peeled tomatoes”

For the spices I used this list from Robb Wolf:

3T chili powder
2T cumin
1T oregano
1 tsp garlic powder
1 tsp onion powder
2 tsp pumpkin pie seasoning (substitute with 1tsp cinnamon + 1tsp nutmeg)
1/2 tsp cayenne (optional)
1 tsp sea salt + sprinkle
1 tsp pepper + sprinkle

So my thing with Chili is add whatever the heck you want and just find a good spice guideline to use. So that is exactly what I did on this. The only downfall is that nearly ever pot of chili I make it slightly different. I made this on the stove and started with mushrooms and onions sauteing. Then once I could smell the onions I tossed in the meat and mixed that up. When the meat was about 75% of the way there – boom went in the cans of tomato everything. Then I tossed in the peppers (and you can toss it whatever else you like). I mixed that all up and let it sit for about 5 minutes.

Next, I tossed in all my spices, mixed it up, put on the cover, made sure the stove was on low and let it sit for about 40 minutes (you only really need to wait until the meat is cooked to your liking).  I stirred it up occasionally and then chowed down :-).

I kept this in the fridge all week and ate it for lunch Monday – Thursday. I tossed in some avocado throughout the week, had it on top of spinach one day, another day I added cauliflower rice and the other day I just had it with plantain chips!

Question? Concerns? EAT UP!

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