Chocolate Chili

Sunday, July 21, 2013


10 Fire Hydrants
10 Xiaopeng Forward (5 each side)
5 Front Squats, hold 5th rep 30 seconds
5 Inchworms


3 Rounds with 60 seconds rest between movements:
5 Strict Weighted Pullups or 10 ring rows
10 Pistols (5 per side)
10 Good Mornings with light/moderate weight


Run 400
9 Thrusters (95/65)
9 Pullups
Run 400
15 Thrusters (95/65)
15 Pullups
Run 400
21 Thrusters (95/65)
21 Pullups
Run 400
-18 min cap –

Cool down/Midline:

50 Sit ups
25 Hollow Rocks
Cobra stretch, 30 seconds

Chocolate Chili

Below is a recipe for chili that I made this week to take camping with me, just having to re-heat it while camping was super convenient.  It is delicious as is, the recipe is from the “Well Fed” cookbook. If you like spicy you could always try spicing it up a bit with jalapeño, any other fresh pepper of your liking, and/or dry spice seasonings. I served it over cauli rice (Brian’s Bowls rice) or sautéed kale topped with avocado and green onion.



  • 2 tablespoons coconut oil
  • 2 medium onions, diced (about 2 cups)
  • 4 cloves garlic, minced (about 4 teaspoons)
  • 2 pounds ground beef
  • 1 teaspoon dried oregano leaves
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 1/2 tablespoons unsweetened cocoa
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • 1 can (6 ounces) tomato paste
  • 1 can (14.5 ounces) fire-roasted, chopped tomatoes
  • 1 can (14.5 ounces) beef broth 1 cup water


1. Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.

2. In a small bowl, crush the oregano between your palms to release its flavor, then add the chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, then add to the pot, stirring like you mean it. Add tomato paste and stir until combined, about 2 minutes.

3. Add the tomatoes with their juice, beef broth, and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least two hours. Do not skimp on the simmer! Serve in deep bowls with big spoons.

Variations: Try a meat combo by mixing ground beef with ground turkey, pork, or bison. Make a double batch and freeze half so you have chili-on-demand. Top with sliced olives, diced onions, and/or avocado slices. Could also serve over veggies such as kale, cauli rice, or spaghetti squash.

Enjoy : )



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