We interrupt your regularly scheduled Wine Wednesday programming for …. a recipe!
I’m in my final week of marathon taper and, out of the blue, I’m pretty sure I’m trying to get sick.
I felt like I got run over by a truck yesterday.
Tired, feverish, sneezy, achy – blech!
Well, with Flying Pig coming up on Sunday (EEEP!), I definitely don’t want to be sick.
So, I actively engaged my sickness in a battle!
I drank some tea
I put on my sweat pants after work and enjoyed some cat cuddles
and I made some spicy beef chili to help chase the ick out of my system!
I’m feeling a whole lot better today, but I’m still being cautious and loading up on Emergen-C and making sure I’m well hydrated.
You know you’re really well hydrated when you want to move your desk into the restroom. #justsayin
I decided on chili instead of chicken soup because 1. I had farmer’s market ground beef defrosted, 2. I didn’t have any chicken defrosted, and 3. I wanted chili.
I just kinda threw some things into a pot, simmered it for about 15-20 minutes, and dinner was born!
Jen’s Quick and Easy Paleo Beef Chili
2-3 tablespoons fat of your choice (coconut oil, bacon fat, etc – I used bacon fat because, duh, bacon makes everything better)
1/2 cup chopped onion (or more if you really like onion)
1 small green bell pepper, chopped
3 garlic cloves, minced
1 pound grass-fed beef or bison
3 chipotles in adobo, chopped
1 teaspoon ground cumin
1/2 tablespoon oregano
1 1/2 tablespoon chili powder
Salt and pepper to taste
1 box chopped tomatoes
2 tablespoons tomato paste
1/2 cup chicken broth
1/2 to 1 teaspoon crushed red pepper (optional)
1. Heat bacon fat in large pot or dutch oven. Saute onion and green pepper until vegetables have softened. Add garlic; saute 1 minute or until fragrant, stirring so it doesn’t burn. Add beef to pot and brown, breaking up with wooden spoon. Once meat is almost brown, add chopped chipotles, cumin, oregano, chili powder, and salt and pepper and continue to cook.
2. Once meat is browned and your kitchen smells amazeballs, add tomatoes, tomato paste, and chicken broth; stir to combine. Bring to a boil, reduce heat to medium-low (I set mine at 3) and simmer for about 10 minutes. Taste and adjust seasonings (add crushed red pepper here, if desired) and simmer for another 10 minutes.
3. Serve it up and NOM it down.
Sorry, I forgot to take a picture of my beautifully plated chili last night. I was hungry. Don’t judge me.
But, you’re in luck, I packed leftovers for lunch and had some over a sweet tater!
Have no fear, Wine Wednesday will return as scheduled next week. 🙂
Talk to me: How do you battle an oncoming cold? What’s your favorite comfort food dish when you’re sick?