Does anyone else secretly love cancelled plans?
All of our plans last weekend got cancelled which left Matt and I with two full days to ourselves. And after a very busy Thanksgiving weekend, a slow paced weekend to ourselves was exactly what we needed.
The odd time that this happens, I tend to get so excited about having extra free time that I end up even busier because I’ll try to catch up on all the things that I’ve been wanting to do for the passed several weeks but haven’t had time for [can anyone else relate?]
But not this time. Last weekend I only had three priorities:
- Finally check out the hot yoga class I kept saying I wanted to go to but never managed to fit it in.
- Sleep in as late as possible.
- Cook up some of the recipes that I’ve been wanting to make for the passed few weeks.
Turns out, when you only plan a few things for yourself, it’s a lot easier to get them all done [with plenty of spare time to relax as well].
Funny how that happens 😉
One of the recipes I really wanted to make last weekend was this chili recipe. Growing up, I really didn’t like chili. Mostly because it was full of all the food I didn’t like and it was always WAY too spicy.
This recipe has none of that.
This recipe has more meat then vegetables so it’s super filling and I’ve only added 1/2 a jalapeno [which is easy to skip entirely if that’s too much]. Matt and I really enjoy having this for dinner with some fresh, homemade bread, and then taking the leftovers for lunch all week.
This recipe does make a lot, so often times we end up freezing about half of the pot for later. I’ve also put the leftover chili on nachos [is that weird?] which turned out to be really good as well.
Hope you enjoy!
Beef and Pork Chili
- 2 Tbsp Olive Oil
- 1 Large Onion, Chopped
- 2 tsp Cumin
- 2 tsp Paprika
- 1 tsp Oregano
- 4 Cloves of Garlic, Minced
- 1/2 Jalapeno, Mined (with seeds)
- 1 lb Ground Beef
- 1 1/2 lbs Pork Loin, Cubed (into 1" chunks)
- 2 Bay Leaves
- 2-3 Tbsp Chipotle in Adobo Sauce
- 1 28 oz Can of Chopped Tomatoes
- 1 tsp Salt
- 1 28 oz Can of Beans in Tomato Sauce
- 1 Can of Corn
Heat oil in a large pot. Add onion, cumin, paprika, and oregano and cook on low heat for 10 minutes.
Add garlic and jalapeno and cook 2 minutes longer.
Add beef and pork. Brown for 5 minutes.
Add bay leaves, chipotle sauce, chopped tomatoes, and salt. Bring to boil, then reduce heat to medium-low and simmer covered for 1 1/2 hours stirring occasionally.
After 1 1/2 hours, break up any large chunks of meat with a potato masher. Add beans and corn and continue cooking on low heat for another hour.