Have you emerged from your tryptophan coma?
Did you spend all of your money on Black Friday deals? More importantly, do you know about Ebates? Because I just learned about Ebates and I’m hooked. As if I needed yet another reason to be enamored with online shopping.
Hopefully everyone had a Happy Thanksgiving filled with delicious food and some exercise. While I flopped on exercise the day of Thanksgiving, I hopped on my in-law’s treadmill on Thanksgiving Eve and the day after. In fact, I ran 4 miles yesterday – my longest run since Shea was born and it felt good. Good and slow (yet faster than a few weeks ago!), but good.
Of course my food coma didn’t last long enough for me to not plan a weekly menu or march on with the chili contest. It’s hard to believe but college football is wrapping up (should I admit that this comes as somewhat of a relief after a season like the Illini’s?) and so the chili contest is coming to an end, as well. Illini, let’s beat Northwestern. Please?
The 8th and final chili contest entry was submitted by long-time reader and friend, Biz. A type 1 diabetic who knows so much about cooking, good food, and managing her diabetes, I am always amazed by Biz and what she’s up to with her meals and workouts.
This Chili Mac has simple ingredients with big flavor – just as all of Biz’s recipes do. Meaty and with deep flavors of cinnamon and chili powder, this chili is best when served over pasta. But…I could be biased.
Growing up, my mom always served chili over pasta and so recipes like this make me nostalgic. Plus, who doesn’t love a great excuse to enjoy pasta? Biz’s recipe is a keeper (though I added in the onion despite her hatred for onion!) and takes me back to days when we lived in Ohio and Cincinnati-style chili reined king. While you can top with any traditional chili toppings, I prefer this one au naturel!
- 1 Tbsp olive oil
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 2 Tbsp tomato paste
- 2 Tbsp chili powder
- 1 Tbsp dried oregano
- ½ tsp ground cinnamon
- ½ tsp salt
- ½ tsp black pepper
- 2 cups low-sodium chicken broth
- 2 cups tomato sauce
- 2 Tbsp cider vinegar
- 1½ lbs 96% lean ground beef
- Heat oil in Dutch oven over medium heat until shimmering. Cook onions until soft and browned, about 6-8 minutes. Add garlic, tomato paste, chili powder, oregano, cinnamon, salt and pepper and cook until fragrant, about 1 minute. Stir in chicken broth, tomato sauce, and vinegar; stir.
- Add beef and stir to break up meat. Bring to boil, reduce heat to medium-low and simmer until chili is slightly thickened and beef is cooked, about 20-25 minutes. Serve over pasta, if desired (not included in nutrition information).
Weekly Menu: November 30th – December 4th
- Sunday: Apple-Cheddar Quiche
- Monday: Curried Shrimp and Pineapple Fried Rice with baked eggrolls
- Tuesday: Creamy Sriracha Salmon with roasted brussels sprouts
- Wednesday: Pomegranate, Pear, Pistachio Salad with Creamy Pomegranate Dressing
- Thursday: Kale and Quinoa Minestrone
Look for the chili round-up and winners to be announced next week! 😀