Mid-Winter Favorite Dinner: Three-Meat Chilli, Guacamole and Root Veggie Hash

We have a new favorite dinner around here that has been a hit with the whole family, all the way down to little (18 month old ain't so little anymore!) Jack-Attack, its my new Three-Meat Chili. After trying various chili recipes over the years (with a not-so-positive response from the family) I finally adapted several different ones to create a chili suitable for my family. Their one request: no beans. Normally, I load up our chili with all kinds of beans, but the family spoke and I listened. NO BEANS. Not a problem. Three meats instead.

To round out our chili meal I also make a guacamole and a root veggie hash. The guacamole is perfect served on top of the steaming hot chili with a little cheese and Stonyfield Plain Greek yogurt (or sour cream) and the hash as a side brings in a nice starchiness (in leu of cornbread or biscuits…since we're going for a grain-free dinner here).

Three-Meat Chili

We like our chili SPICY so adjust the spices to suit your taste. This also makes a TON of chili, this recipe makes enough for dinner that night, lunch leftovers for the next day AND enough to freeze for a second dinner.

1 lb. Lean Italian turkey sausage (removed from casing)

1 lb. Lean grass-fed ground beef

1 lb. Grass-fed stew meat

1 Large sweet onion, chopped

4-5 Large cloves garlic diced

1-2 Green bell peppers diced

2 (28oz) Cans of diced tomatoes

1 can tomato paste

1 c. beef broth

5-7 tsp. Chili powder

2 Tbs. cumin

1 Tbs. oregano

1/2 tsp. pepper

1 Tbs. Molasses

2 Bay leaves

(Salt to taste. I don't salt this soup because of the Sausage and the beef broth, which seems salty enough for me)

I finish this soup in the crock pot because it cooks the stew meat nicely. If you choose to cook on the stove-top you should let it simmer for 3-4 hours. The first time I made it I did it on the stove-top and the let it simmer for an hour and the stew meat remained quite tough.

1. Chop onion, pepper and garlic. Set aside.

2. In a large sauté pan brown sausage, ground beef and set aside. Pan-sear stew meat, until browned on the outside. Place all cooked meats into the crock pot.

2. Add Remaining ingredients: chopped onion, pepper and garlic. Cans of tomato, beef broth and all the spices.

3. Cook on low for 6-7 hours.

Homemade Guacamole

3-4 Avocados (depending on how many people you are serving you may want more or less, guacamole doesn't keep well)

1/2 sweet onion diced

1 large tomato diced

3-4 garlic cloves diced

1/4 cup jarred jalapeños diced (add or subtract amount to your taste)

lime juice

cilantro, chopped

salt and pepper

1. Cut avocados. Remove pit and scoop flesh out with a spoon. Place in medium sized bowl.

2. Dice onion, tomato, garlic cloves and jalapeños and add to avocado.

3. Add lime juice, cilantro, salt and pepper to taste.

Root Veggie Hash

1 large sweet potato

1 large sweet onion

1 large carrot

1 large green bell pepper diced

1 tbs cumin

pinch of cinnamon

salt and pepper

1. Dice pepper and set aside. With a cheese grater (or food processor) grate sweet potato, onion and carrot.

2. Melt 2-3 tbs coconut oil in a sauté pan on medium high heat. Add veggies and sauté. Add in spices and stir continually to cook veggies completely. Cover to create steam them a bit if necessary.

What's your current mid-winter favorite recipe?

--Sarah

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