I used to have this idea that I’d never be one of those women who grows up, gets a job, and cuts off all her hair. With an image of Kate Gosselin in mind, I would proclaim my abstinence from a future characterized by a mom haircut.
Ok, technically it’s a “lob,” but what I’m trying to say is that people change.
I feel like my cooking has taken a similar trajectory. When I have time, I still love getting creative and culinary in the kitchen. More often, though, the meals I prepare have a hint of “git ‘er done” to them. (Can we talk about the pop culture references in this post, please? I feel like a bootleg version of Perez Hilton.)
As I explained to someone today, I’m not one of those impressive home chefs. Usually, my cooking style is more suburban housewife, and today’s chili recipe is the absolute epitome of that. Disclaimer: I’m by no means knocking suburban housewives. This chili is killer.
You’ll see that this recipe whips up about 5 servings. So, you either have 5 lunches/dinners ready to go for the week, or you can freeze individual servings in containers or plastic freezer bags. Pick your delicious, smoky, meaty poison.
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 1 medium green bell pepper, diced
- 1 medium orange bell pepper, diced
- 1 lb 95% lean grassfed ground beef
- 1/2 lb ground chorizo
- 2-4 tablespoons chipotles en adobo (depending on your spice preference)
- 4 cloves garlic, chopped
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 28 ounces canned crushed tomatoes
- In a lare pot, melt the coconut oil over medium-high heat.
- Add the onions and bell peppers, cooking for about 5-10 minutes until slightly softened.
- Place the beef and chorizo in the pot, breaking up the meat with your spoon. Cook for 8-10 minutes.
- Add the garlic, chili powder, cumin, and canned tomatoes. Bring to a boil and then lower heat.
- Serve or cool down and refrigerate/freeze!