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loaded beef & bacon chili

January 7, 2012 By Cindy 6 Comments
We made this concoction up last night for dins.  Slightly similar to a previous chili recipe of mine, HOWEVER def jazzed up with more flavour and bacon!  I have to say…the bacon was a solid addition.  Today, it has served me very well as a breakfast, lunch AND dinner.  I kid you not!  Some people get all weirded out my eating the same kinds of meals several times in a row and making use of their leftovers.  Not this gal.   More specifically, when it comes to stews, chilies and soups…sometimes they are even better the next day.  Anyhoo, I am keeping in short and sweet tonight.  Hitting the hay…and off to the states tomorrow to do a little shoppy shops!!!  LE CREUSET outlet store…here we come!  TA TA for now…

loaded beef & bacon chili
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Recipe type: Main
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
Serves: 4 +
Ingredients
  • coconut/olive oil- for cooking veggies
  • 2 lbs ground beef
  • 8-10 slices of bacon – or more if desired!
  • 1 can diced tomatoes- organic (just tomatoes- look at ingredients)
  • 1 can crushed tomatoes- same as above
  • 2 package mushroom- quartered into chunks
  • 3-4 large carrots- coined
  • 3 stalks celery – chopped
  • 1 large yellow onion- thickly diced
  • 3 zucchini- diced into chunks
  • 2 red pepper- chopped
  • 6 cloves garlic – minced
  • 1 tbsp ground smoked chipotle chilies
  • loads of chili powder – add and taste – repeat (to reach desired flavour and colour richness)
  • fresh cilantro- chopped for garnish
Instructions
  1. start by browning the ground beef, on medium heat in a frying pan- set aside
  2. in the meantime, bake the bacon in the oven at 325 degrees, until fully cooked – set aside to cool, then break into chunks
  3. in a separate dutch oven (large), sautee all the veggies in coconut/olive oil on medium heat, until cooked (softened)
  4. drain most of the liquid from the veggies, as you don’t want it too watered down
  5. then take the ground beef and bacon pieces and add both to the veggies in the dutch oven
  6. next, add in both cans of tomatoes and stir throughly
  7. then, sprinkle in desired amounts of spices (taste test as you go – we put in lots as that is the way we prefer it!)
  8. let cook on low-medium heat- stirring occasionally
  9. dish and garnish with fresh cilantro
  10. enjoy!
Notes

• The above recipe is wonderful for freezing smaller portions, because of it’s size. I also enjoy using the leftovers as a yummy topping on eggs or over greens.
• One of my ‘readers’ the other day, suggested that it may be a tasty topping for my twice baked chipotle sweet potato. Good call!

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Filed Under: Appetizers, Breakfasts, Condiments, Mains, Sides, Soups Tagged With: bacon, beef, chili, chipotle, cilantro, meat, tomato, veggies

triple meat chili

April 5, 2010 By Cindy 6 Comments

ATTENTION MEAT LOVERS!!!
People usually associate eating chili with the cold winter…deep within the long days of February. Well those days are long behind us now (knock on wood), but who says “the chili” has to say adios as well?  Keep this mouthwatering friend around all year round.  “There is never a wrong time of year for chili” ~anonymous.

In true Paleo style, there are no beans in this chili, but I still wanted to give it that thick and chunky texture.  To do this, I went crazy with the meat…a TRIFECTA, which included lean ground beef, steak and sausage.  Heaven!  The nice thing about this recipe is that if you don’t fancy something- substitute it with something else…play around.  If you think this may be too much meat for you, then I suggest taking out the sausage and sticking to the 2 types of beef. I am going to try to make this chili again in a week or two.  Next time I am going to make it solely with the lean ground beef.  I will also chop the veggies a little larger, to help compensate and to achieve that desired chunkiness.  I will keep you posted on how it turns out!
triple meat chili
Print
Recipe type: main
Serves: many
Ingredients
  • coconut/olive oil- for cooking veggies
  • 1 lb ground beef
  • 1 lb ground pork
  • 1 lb flank steak- chunks or bacon pieces (cut up)
  • 1 can diced tomatoes- organic (just tomatoes- look at ingredients)
  • 1 can crushed tomatoes- same as above
  • 1 cups beef broth- low sodium
  • 4 cloves garlic- crushed
  • 1 package mushroom- sliced
  • 1 cup carrots- coined
  • 1 large white onion- thickly diced
  • 1 cup celery- chopped
  • 1 cup broccoli
  • 1 cup zucchini- diced
  • 1 cup red pepper- chopped
  • 2 tbs ground chipotle chilies
  • 3-4 + tbs chili powder – add and taste – repeat (to reach desired flavour)
  • fresh cilantro- chopped for garnish
  • jalapeno peppers – diced (optional)
Instructions
  1. combine all meat and brown together in frying pan- set aside on low
  2. in a separate pan/pot (large), sautee veggies together on medium heat until cooked
  3. then take meat mixture and add/combine it back with the veggies
  4. add in all spices, tomatoes and beef broth-stir throughly
  5. let cook on low-medium heat- slowly (longer is better)
  6. garnish with fresh cilantro
  7. enjoy!
Notes

• this could also be done in the slow cooker if you wish!
• also, the above recipe is wonderful for freezing smaller portions, because of it’s size

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Filed Under: Appetizers, Mains, Sides Tagged With: beef, chili, meat, sausage, spicy, steak

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