Fall in New York is perhaps the most perfect season, the air is crisp and cool and the leaves are starting to change. We’re dog sitting this weekend and I was happy to take this lil pup outside for frequent walks.
To ring in this new season, one of my favorites, I tried out a new chili recipe. Normally I’ll use a crock pot for chili but this recipe called for a shorter simmer (not that short, 2 hours) and since I had the day free I figured it was a good opportunity to follow the recipe. Actually, I realized I was missing some key ingredients so I off-roaded a bit.
The original recipe is Chocolate Chili from The Clothes Make The Girl. It was harder than expected to find a Paleo/Whole30 compliant chili recipe since beans are off limits. The recipe is Whole30 compliant but to lower the fat content I did one pound of lean ground turkey and one pound of lean ground beef (instead of two pounds ground beef). I couldn’t find a Whole30 compliant beef broth so I used water in its place. I also realized my spice cabinet is lacking quite a few essentials so I used what I had. When these things happen, do what you can and you’ll probably still end up with a delicious batch of chili, I did! However, I’m making a mental note to make a spice run soon.
The chili came out great and I recommend the recipe for a cold night in. Plus there are lots of leftovers, perfect for lunch.
How are you ringing in the fall weather?
