So I decided to do another Whole30 in March! I started on March 1 and have tracked this mostly on Facebook but I decided to post some of my recipes here on my blog to spread the Whole30 recipe love 🙂
Today is a prep-work success story! I made a breakfast casserole this morning and took the opportunity to go on and make dinner: chili and zoodles 🙂 perfect for a snow day. And so very awesome to just relax all day while the goodness simmered away.
Chili Recipe:
1 lb ground beef
1 link chorizo sausage, diced
4 carrots, shredded
1/2 sweet potato, shredded
1 poblano, rough dice
1 red bell pepper, diced
3 cloves garlic, minced
3 TBS chili powder
3 TBS cumin
1 tsp mustard powder
1 tsp coriander
1 14 oz can Rotel tomatoes
1 14 oz can diced tomatoes
1 28 oz can San Marzano Tomatoes, blended
1 6 oz can tomato paste
Salt and Pepper to taste
Instructions:
Heat Dutch oven or large pot over medium heat.
Dice chorizo and add to pan. You could also use raw chorizo just remove from casing and crumble in pan.
Once brown, add ground beef. Give it all a good stir and add salt and pepper. I do roughly a tsp salt and 1/2 tsp pepper.
Next add 1 TBS chili powder and 1 TBS cumin and stir well.
Once the meat is seasoned and browning, shred sweet potato and carrots and add to the pot.
While that cooks, dice peppers and add to the pot.
Note: if you prefer less spice sub the poblano with a green bell pepper.
Now add the three cloves minced garlic.
Next add the mustard powder, the coriander and 1 TBS each chili powder and cumin.
As my 3 year old says “don’t forget to stir, stir, stir!”
Open the cans of tomatoes and paste and start adding, one at a time, incorporating well before adding the next, add the paste last.
Note: if you want a less spicy chili, omit the Rotel tomatoes and add a 14 oz can diced tomatoes. For the San Marzanos you don’t have to blend them but I prefer to do it that way bc I like the smooth texture.
Now that all ingredients are in the pot add the final TBS of chili powder and cumin and stir, stir, stir! ☺️
If you plan to have it simmer all day, add two cups of water (or broth) as the chili will reduce throughout the day. If you plan to eat within an hour or two just add one cup water. If you like a super thick chili go easy on the water. This is where you really need to adjust to your preference but I say there’s nothing worse than dried out chili!
How long to cook chili is debatable. I think the longer it can simmer, the more flavors will develop. But I’ve thrown together a chili and eaten in within an hour.
We enjoyed our chili with zoodles.
Avocado would be really a nice garnish with this, but we were out.
Also, there are no onions in this bc my dear husband is allergic (really stinks!!) but if you are able to enjoy onions please add them while browning the meat.
This makes enough to easily feed 4 adults, probably could feed 6 adults if served with a side salad or veg. If you’re cooking for 1 or 2, just freeze the leftovers to make life easy later on ☺️
annielauriewalters.com 