Recipe of the Week: Supremely Spicy Chili
Delicious chili is one of my favorite “one-pot” dishes. It’s easy to make and you get a ton of flavor for a relatively small number of calories, and you stay full for hours.
This recipe is from my cookbook The Shredded Chef and it’s one I come back to again and again. It’s hearty, extremely tasty, and gets better as it sits in the fridge (it’s perfect for bringing to work and reheating every day).
Calories Per Serving
Protein Per Serving
Carbohydrates Per Serving
Fat Per Serving
2 pounds extra-lean ground round
1 pound boneless chuck, trimmed of fat, and cut into 1/4-inch cubes
1 pound bulk Italian sausage
2 tablespoons unsalted butter
1 tablespoon canola oil
2 red bell peppers, diced
2 jalapeño peppers, finely chopped
3 Anaheim chilies, roasted, peeled, and chopped
3 poblano chilies, roasted, peeled, and chopped
2 yellow onions, diced
4 tablespoons garlic, minced
2 teaspoons granulated onion
2 teaspoons granulated garlic
3 tablespoons chili powder
2 teaspoons hot paprika
2 teaspoons ground cumin
2 teaspoons cayenne pepper
2 teaspoons ground coriander
2 teaspoons salt
2 teaspoons ground black pepper
1 cup tomato paste
2 cups tomato sauce
12 ounces lager beer
1 cup low-sodium chicken stock
2 cans (15.5 ounces) pinto beans, with juice
2 cans (15.5 ounces) kidney beans, with juice
1/2 cup scallions, thinly sliced
Place a large stock pot or Dutch oven over high heat, add the butter and canola oil. Once butter has melted, add the bell pepper, jalapeño, chilies, and onion and cook until tender, about 5 minutes.
Add the chuck cubes and brown on all sides. Mix in the ground round, sausage, and minced garlic, gently stir, trying not to break up the ground meat too much. Cook until meat is browned and cooked through, about 7 – 10 minutes.
Stir in the granulated onions, granulated garlic, chili powder, paprika, cumin, cayenne, coriander, salt, and pepper and let cook for 1 minute. Stir in the tomato paste and sauce and let cook for 2 minutes. Pour in the beer, chicken stock, and beans. Thoroughly mix together, lower heat to medium-low and simmer for 2 hours, stirring occasionally. Serve with scallions on top
What You Get to Eat
What did you think of this week’s recipe? Let me know in the comments below!
Want to know how to build muscle and lose fat eating delicious foods like these?
"Dieting" doesn't have to suck. You CAN eat foods you like and have the body you want!Click Here to Learn How
OVER 100,000 PEOPLE HAVE USED MY COOKBOOK TO GET THE BODY THEY WANT EATING THE FOODS THEY LOVE. WILL YOU BE NEXT?
What if I told you that just about everything magazines and trainers “teach” you about dieting is wrong?
What if you could build muscle and lose fat eating “naughty” foods every week?
What if you didn’t have to suffer through low-carb dieting to get lean? In fact, what if you could eat all the carbs you wanted?
And what if you didn’t have to gorge yourself just to gain muscle and didn’t have to put on pounds and pounds of ugly fat, either?
In short, what if I told you that proper dieting--whether you want to maximize fat loss or muscle growth--is much simpler and more enjoyable than you’ve been led to believe?
Imagine eating delicious, filling meals every day...never feeling starved or stuffed...having great energy levels and workouts...and watching your body respond exactly as you desire, dropping fat or adding muscle each and every week.
And imagine finally understanding how proper dieting really works, never again falling for the BS, tricks, and gimmicks pushed by “gurus” and other shysters.
Well, I have good news.
All these “fantasies” can be a reality...if you know how to do a handful of “little” things correctly.
You see, when you know how to diet properly--and this doesn’t mean learning to eat boiled chicken and raw broccoli six times per day--getting lean and muscular becomes simple, convenient, and dare I say...enjoyable.
And this book will show you the way.