Tag Archives: beef

7.13 – Fittest Chili on Earth


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.


Fittest Chili on Earth
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


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


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


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



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
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.

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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