Tag Archives: beef

7.13 – Fittest Chili on Earth

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After a full year of trying to pick up heavy things and become more useful, I am at least able to truly understand and appreciate Rich Froning’s snatch.  I am also getting pretty good at meat-themed dinners, including this paleo feast thrown in honor of the first night of the 2012 Crossfit Games.

Inspired by earlier chili experiments at Joe’s apartment, I decided to go for maximum meat and flavor.  While I prepared the food, Joe did a little games decorating.

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Fittest Chili on Earth
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1 lb grass-fed ground beef
1lb pork sausage
1 12oz sirloin steak, finally chopped (I got nervous there was not enough meat so stole this from Joe’s fridge)
2 bell peppers, finely chopped
2 jalapeno peppers, finely chopped
1 large spanish onion, peeled and diced
1 16 oz can of diced tomatoes with their juice
4 cloves garlic, peeled and minced
4 dried guajillo or pasilla chiles, soaked in warm water for 20 minutes, stemmed and finely chopped
1/2 cup beef stock
2 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
4 tbsp chili power (Joe likes to go heavy on this)
1 tbsp ground cumin
1 tbsp granulated garlic
1 tbsp hot sauce of your choice (we used cholula)
1/2 tsp ground cinnamon
1/2 tsp cayenne
Salt and Pepper to taste

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In a crock pot combine all ingredients above and mix together with your hands.  The meat and veggies should become the consistency of loose meatloaf.  Cook in crock-pot on high setting for 12 hours, overnight is the best plan. Add a little beef stock if needed during the cooking process, or if too runny, finish the last hour with the lid off to thicken.

Garnish with guacamole

Results
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To ensure the that the event was judged fairly, we invited Coach (and part owner of CrossfitNYC) Court Wing to our Games Day Feast.  After three helpings, Court snuck away with a container of leftovers… “to share with his family.”

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The boys (Joe and my brother, Mr. Will) waited until everyone else went home to polish off an extra lb of Heritage Meats

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…and snuggle. Just like two peas in a pod.

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5.11 BBQ Brisket Sandwiches

My mother makes amazing beef BBQ every summer, starting with a slow-cooked pot roast and adding a mysterious mixture of ketchup, yellow mustard and spices. This sunny mothers day I decided to recreate her pulled BBQ beef, while paying homage to my favorite upstate (as in western NY) BBQ joint at the same time.

BBQ Brisket
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2-3 lbs brisket
1 small red onion, sliced into half moons
3-4 cloves garlic, peeled and crushed slightly
1 12oz can beef stock
1 tbsp thai chili sauce
1/2 tsp red pepper flakes
3 black pepper corns
tsp sea salt
1/2 tsp celery seed
Water to cover
1 bottle BBQ sauce (Dinosaur)
1 apple cored and chopped (peel is fine to leave intact)
1/4 cup cider vinegar
Kaiser rolls and sliced red onion to garnish

Combine all ingredients through “water to cover” in a crock-pot and cook on high, 8+ hours. Drain, shred brisket and place back in dry crock-pot. Stir in 1 jar BBQ sauce, apple and vinegar and cook 1 additional hour.

Results
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The combination of potato salad and tossed greens proved too enticing to JL. They seem to have stolen room in his stomach, resulting in a mediocre show of helpings.

Danielle (the official roommate) did give a solid verbal thumbs up, as she has the other times I’ve made this meal.

Please also consider using a pork picnic in place of brisket for a delicious alternative.

JL’s Review

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