Crossfit Des Moines Chili Cook Off

Crossfit Des Moines held a chili cook-off at fellow crossfitters Susan’s beautiful home Saturday.
The competition and the chili was hot hot hot!

Chili galore…white, red, vegetarian, bison, beef…..
here are a few of the wonderful recipes
Blue Ribbon Chili
by Kelly Heffron
Ingredients:
1 lb. lean ground beef
1 lb. sausage
¾ C. chopped onion
½ C. chopped green bell peppers
1 large garlic clove, pressed
2 – 14 ½ ounce cans stewed tomatoes
1 – 15 ½ ounce cans tomato sauce
1 tablespoons chili powder
1 teaspoons ground cumin
1 tablespoons dried parsley
2 teaspoons salt
1 teaspoons pepper
1 – 15 ounce can chili beans, undrained
Instructions:
Brown hamburger. Add onions, green peppers, and garlic; continue cooking until the meat is well-browned. Remove skillet from heat. When the skillet cools, slightly, add the stewed tomatoes and tomato sauce; stir until the skillet is deglazed. Add the chili powder, cumin, parsley, salt, and pepper; stir to combine. Cover and simmer the mixture slowly for 1 hour. Add the chili beans; simmer, uncovered, an additional ½ hour.

CHECKERBOARD CHILI
From: Sherry Ellingson
Ingredients:
8 skinless, boneless chicken, halved and cut into 1 inch pieces. (I pre-cooked in chicken in crock pot and then shred it)
1 red pepper, chopped
1 yellow onion, chopped
4 garlic cloves, minced
3 Tbsp olive oil
4 Tbsp chili powder
2 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1 (15oz.) can black beans, rinsed and drained
1 (15 oz.) can white kidney beans, rinsed and drained
1 (28 oz.) can tomatoes, crushed
1 can beer
1 (10 oz.) bag of shredded cheddar cheese
Instructions:
Saute chicken, red pepper, onion, and garlic in oil in a soup pot about 5 minutes or until chicken is just cooked. Add chili powder, salt, cumin, and coriander; cook 3 minutes. Stir in beans, tomatoes with juice and beer. Bring to a boil. Simmer 45 minutes, uncovered, stirring frequently. Reduce heat to lowest setting. Stir in cheese. Serve when cheese is thoroughly melted. Serves 10 – 12.

all the fixins to make a mean chili dish
Katie Claeys Chili was quite the contender
from the kitchen of her dad, Roger Fiscus
Ingredients:
2 lbs burger
2 cans of kidney beans (I usually do one light and one dark; low sodium)
1 qt. of tomatoes (my parents always froze tomatoes growing up, so that’s what he uses. I usually buy two cans of no-salt added diced tomatoes)
onion
1/2 green pepper
1/2 red pepper
1 c. ketchup
1 c. water
2 T. cumin
1/2 c. celery
2 T. lemon juice
1 T. brown sugar
1 T. Worcestershire
1 t. Accent
1/2 t. vinegar
1/2 t. dry mustard
2 T. chili powder
crushed red pepper (I’m pretty liberal with this and the chili powder)
Instructions:
Brown burger with diced up onion, red pepper, green pepper, and celery. Drain fat/juices. Add everything but beans. Let simmer; stir often. Add beans last hour. I’ve done it on the stove top and in a crock pot- both are fine. It freezes well!
White Chickin Chili
although I made this recipe, props go to my pal Robin
Ingredients:
1 pound Northern beans (canned – rinse until foam is gone)
1 large onion chopped
1 teaspoon garlic, finely chopped
1 Tablespoon dried oregano
1 Tablespoon chopped jalapeno pepper
dash cayenne pepper
2 teaspoons ground cumin
pinch ground cloves
5 cups of chicken broth
1 can Rotel tomatoes
1/2 cup lime juice
3 cups cooked chicken, diced (I use HyVee Rotisserie chicken – usually makes 4 cups – but go ahead and add it all)
1/2 cup chopped fresh cilantro
1/3 cup Parmesan cheese
salt and pepper to taste
Instructions:
Briefly saute onions and garlic on stove until fragrant and onions are translucent. Add to beans along with oregano, jalapeno pepper, cayenne, cumin, cloves and chicken broth. Add 3 cups of water. Bring to a boil. Reduce heat and simmer 30 minutes. Add Rotel, lime juice and chicken. Cook 30 minutes, simmering. (Add more water if soup is too thick) Sprinkle with Parmesan cheese and fresh cilantro to serve.
of course there were yummy desserts to share
picture from Paula Dean’s site…thanks Paula!
Beverly enlightened our taste buds with this Paula Dean recipe:
enjoy this dessert while keeping in mind, “all things in moderation” 🙂
these almonds were so incredibly good….great way to add a little spice to your life
Black Peppered-Sugared Almonds
By Jill Oxberger
Ingredients:
1 lb raw almonds
1/4 c packed brown sugar
2 tsp minced garlic
2 tsp course ground black pepper
1 tsp sea salt
1 egg white
1 tsp water
Instructions:
Mix sugar and spices in a bowl large enough to hold the almonds and mixture. Whisk the egg white in a separate bowl large enough for the almonds too, then add the water to the whipped egg white then whip again until it’s frothy. Coat the almonds in the egg white mixture then drain the excess if necessary. Dump the almonds into the sugar/spices mixture and stir them to coat evenly.
Line a large baking sheet or jelly roll pan with foil, then spray the foil with a non stick Pam type coating. Spread the almonds on the pan in a single layer. Bake at 250 degrees for an hour and you can stir them during that time, but I usually don’t. Once out of the oven scrap them off the foil a bit to keep from sticking and let them cool.

Good times with good people!
Thanks for sharing your recipes everyone!
Have a Happy & Healthy Thanksgiving!
Until next time…
look good, feel good, do good

Chili- White Chicken Chili and Deer Meat Chili

It’s not too late to make you last batch of chili for the season! If you’ve got it in you you must try these two yummy versions.
We served them up for a CrossFit get-together the other week.

White Chicken Chili
From J and I’s good friend Robin, it’s sooo tasty and has a nice kick to it. Thanks for sharing Robin!

Ingredients:
1 pound Northern beans (canned – rinse until foam is gone)
1 large onion chopped
1 teaspoon garlic, finely chopped
1 Tablespoon dried oregano
1 Tablespoon chopped jalapeno pepper
dash cayenne pepper
2 teaspoons ground cumin
pinch ground cloves
5 cups of chicken broth
1 can Rotel tomatoes
1/2 cup lime juice
3 cups cooked chicken, diced (I use HyVee Rotisserie chicken – usually makes 4 cups – but go ahead and add it all)
1/2 cup chopped fresh cilantro
1/3 cup Parmesan cheese
salt and pepper to taste

holding my chicken hostage

Instructions:
Briefly saute onions and garlic on stove until fragrant and onions are translucent. Add to beans along with oregano, jalapeno pepper, cayenne, cumin, cloves and chicken broth. Add 3 cups of water. Bring to a boil. Reduce heat and simmer 30 minutes. Add Rotel, lime juice and chicken. Cook 30 minutes, simmering. (Add more water if soup is too thick) Sprinkle with Parmesan cheese and fresh cilantro to serve.

Deer Meat Chili
thank you Jason (CFEpic coach) for the deer meat!
Ingredients:
1 can black beans
1 can garbanzo beans
1 can chili beans

1 can corn
RINSE ALL THESE
1-2 cans stewed tomatoes Italian flavor
1 can Rotell’s
1 half jug Vegetable juice to add liquid (I add the whole things and let it simmer down)
1 lb browned ground turkey breast
1 lb browned and seasoned lean ground deer meat or ground beef
(we seasoned the deer meat with spices before adding to pot…Italian, chili powder, cumin, onion powder, garlic powder…whatever floats you boat)
1 green pepper, chopped
1/2 onion, chopped
SAUTE onion and pepper WITH THE MEAT and seasonings
Pour all into big pot, bring to boil, add a dash of chili powder and then simmer for half the day. I think it is best to make the day before you serve so the flavors can enhance!

To come: homemade hummus, fish from Seattle (scallops, salmon, halibut), and the recipe that will change your opinion forever of the white squared food known has tofu

Until next time…
look good, feel good, do good
https://davissportsnutrition.com/

Fall Perfect Meal…Chili and Baked Apples


A beautiful fall day requires the perfect fall meal!

This evening my Aunt and Uncle from Dubuque were Jeremy and I’s guests for dinner. Their daughter Lisa was playing a volleyball game at West.
What a perfect opportunity to serve up a warm cozy meal!

Chili
1 can black beans
1 can garbanzo beans
1 can chili beans
1 can corn
RINSE ALL THESE
1 can stewed tomatoes Italian flavor
1 can Rotell’s
1 half jug Vegetable juice to add liquid (I add the whole things and let it simmer down
1 lb browned ground turkey breast
1 lb browned lean ground beef
1 green pepper
1/2 onion
SAUTE THESE WITH THE MEAT
dash of chili powder
pour all into big pot, bring to boil, and then simmer for half the day

Dish up with all the fixins…cottage cheese, baked tortilla chips, pickles, cheese, corn bread, and the list goes on

Baked Apples with Walnuts (recipe from DSM Register with my healthified modifications)
Ingredients
1/4 cup walnuts crushed
zest and juice of one orange (or a squirt of lemon juice)
3/4 t cinnamon, divided (or just add liberally 🙂 we like cinnamon)
4 baking apples (I used McIntosh)
1 T Smart Balance butter
2 C unfiltered apple juice (I used Simply Apple…YUM…only ingredient…apple)
2 T Splenda brown sugar
2 t cornstarch
1T cool water
Instructions
In small bowl, stir together the walnuts, half the cinnamon, and lemon or orange juice and zest.
Core apples, leaving a half an inch on the bottom and peel the top edge. Stuff apples with the walnut filling, brush top with butter.
Arrange apples in 8×8 inch baking pan. Add apple juice to bottom of pan. Cover pan with foil, tightly. Bake until apples are tender….about 35-45min. (I like mine more mushy than tender).
Transfer to serving plates. Transfer juice in baking pan to saucepan over medium hear. Simmer for 5 minutes until it has reduce to half. Add brown sugar and remaining cinnamon. Simmer and stir constantly until sugar is dissolved. In small glass mix cornstarch and water and add to saucepan. Heat until thickened. Drizzle over apples.
We served the apples with DQ reduced fat soft served ice cream…my favorite!
bake at 350 for 35 minutes

to come…meaty veggie egg dish and ground beef, brown rice stuffed cabbage!

Until next time…
look good, feel good, do good

www.davissportsnutrition.com