Sometimes I don’t make very good decisions. Yesterday, for example, it was 16 degrees outside, but with the wind it felt like -3. What do you do when it’s -3 degrees outside? You go for a walk, of course.
Yep, Will and I had the brilliant idea of walking to the Brooklyn Flea Market yesterday. I had tights and knee high socks on under my jeans, and layered up with my scarf blanket, coat, snowboarding gloves, and ear muffs. Out we went. The flea, by the way, is about a mile’s walk away. What were we thinking?
Luckily, our troubles were worthwhile because there was a mega record sale going on, and we snagged some good ones.
Thennnnnnn we realized we had to walk back. I’ll spare you the curse words I shared with the universe, but I will say that I’m pretty sure my fingers and face fell off on the way home. I don’t even know how I’m typing this right now because I don’t have fingers anymore.
Fortunately, we had leftover chili waiting for us when we got home. Warmth, sweet warmth.
I made this Slow Cooker Paleo Chili for Super Bowl and purposefully made way too much so that we could have left overs. #planningahead
Is there anything better than a warm bowl of chili on a cold day? The best thing about chili (besides that it’s easy to make) is that you can make a bunch and freeze it. Yumminess at the ready.
I do have a question about chili, though. Is it possible to make chili look good in pictures? As delicious as this bean, gluten, and dairy free chili is, it just doesn’t photograph well. Maybe if I melted some cheese on top and added some garnishes? But then it wouldn’t be paleo. So I pose a Carrie Bradshawesque question: When it comes to chili, must I choose health over vanity?
Eh, who cares, I’ll just eat it! Nom nom!
- 2 lbs ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 large carrot, finely chopped
- 1 28-ounce can of crushed or stewed tomatoes
- 1 14-ounce can of diced tomatoes
- 1 15-ounce can of tomato sauce
- 2 Tbsp of chili powder
- 1 Tbsp of oregano
- 1 Tbsp of basil
- 2 Tbsp of cumin
- 1 tsp of salt
- 1 tsp pepper
- 1 tsp onion powder
- 1/2 tsp of cayenne
- 1 tsp red pepper flakes
- In a large saucepan, saute onions and garlic over medium heat.
- Add ground beef to the saucepan and brown.
- Drain excess fat.
- Transfer contents of saucepan to your slow cooker.
- Add all vegetables and spices to the slow cooker and stir together.
- Cook on low for 6 hours.
- Serve hot or allow to cool and freeze to have on hand for a cold day.
Is it possible to make chili look pretty in pictures?
What’s your go-to meal when the temps drop?