Winter Chili For a Chilly Winter Recipe

Looking for an easy Winter Chili for a Chilly Winter recipe? Learn how to make Winter Chili for a Chilly Winter using healthy ingredients.


Submitted by Memriy

Makes 10 servings



It?s the middle of winter and ? in most parts of the country ? it?s bitterly cold. Whereas most people turn to ?comfort? food like heaping bowls of mashed potatoes or platters of mac and cheese in the winter months, those of us living Primally must approach things a little differently. We can?t take solace in the grains and beans that fill so many stomachs with empty calories and regressive nutrition, and that provide the ?full? feeling that people seem to enjoy (I don?t know about you guys, but it just makes me feel bloated and useless). But don?t assume eating junk food is the only way to stay full, happy, and warm. We have plenty of options. Spicy food, for one, leaves me feeling warm and sated. And I?ll put a hearty stew full of meat, veggies, and spices up against any modern carb fest. Or even better: make a big pot of beanless Primal chili! It?s unquestionably hearty and spicy, it?s full of healthy protein and fats, and it?ll make plenty of leftovers for later use. I made this recipe on Tuesday with the kids. It was incredibly easy, and I?m actually eating a big bowl of leftovers as I type this (like with most stews and chilis, it?s actually better after marinating a couple of days in the fridge). There?s a fair amount of prep work, but once it?s simmering you?re basically trying to kill time until it?s ready to eat (the amazing smells permeating your kitchen don?t make this any easier).

Recipe Ingredients for Winter Chili for a Chilly Winter

1184 grams Beef, Chuck, Blade Roast
1 unit, cooked (yield from 1 lb raw meat) Veal, Kidneys
28 oz Tomatoes
28 oz Crushed Tomatoes
7 oz Chipotle Peppers
2 medium raw Onion Red
6 clove Garlic
10 oz Beer

Recipe Directions for Winter Chili for a Chilly Winter

  1. Heat a large heavy bottomed pot over medium heat; add 3 tablespoons olive oil, the onions, pasilla peppers, and red pepper. Cook until everything is soft and the onions are beginning to caramelize, about 10 minutes.

  2. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes.

  3. Add oregano, paprika, coriander, cumin, chili powder, garlic, cinnamon stick, tomatoes, beer and chipotle (add as little as one teaspoon to the whole can depending on how hot you?d like your chili).

  4. Bring the pot to a boil, then reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork.

  5. Return it to the pot, and cook for another 10 minutes, uncovered, to thicken. Right before you are ready to serve add the red wine vinegar to the pot and stir. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish.

Categories

Main Dish

Nutrition Facts
Serving Size 367.6g
Amount Per Serving
Calories
406
Calories from Fat
155
% Daily Value*
Total Fat
17.2g
26%
Saturated Fat
6.3g
32%
Trans Fat
0.0g
Cholesterol
271mg
90%
Sodium
592mg
25%
Potassium
676mg
19%
Total Carbohydrates
14.3g
5%
Dietary Fiber
3.2g
13%
Sugars
8.3g
Protein
44.1g
Vitamin A 25% Vitamin C 30%
Calcium 6% Iron 37%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
B
  Good points
  • Very high in selenium
  • Very high in vitamin B12
  • Very high in zinc
  •   Bad points
  • Very high in cholesterol
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