2 lbs lean ground beef
1 large steak cut into chunks
1 large can crushed tomatoes (be sure the only ingredient is tomatoes)
1 can diced tomatoes and chilis (again, just those ingredients)
3-5 TBSP tomatillo salsa (more if you like it hotter)
1 large onion, diced
1/8 cup almond flour
2 cups all-natural beef broth
3 cloves garlic, minced
2 tsp garlic powder
1 tsp ground cinnamon
2 TBSP ground cumin
4 TBSP chili powder
2 TBSP olive oil
Put about 2 TBSP olive oil in chili pot and get it screaming hot.
Sear the chunks of steak in batches (don't crowd) - just brown it and set aside.
Add diced onion to brown just a bit.
Add the beef stock and cook until reduced by almost half (this is important to give the chili a good meaty base).
Add ground beef and almond flour - stir until it browns a bit.
Add garlic, all the spices, tomatoes, and steak chunks.
Simmer on low for a few hours - it gets better the longer it cooks!
Serve with a diced red onion on top - YUMZO!
Snatch (5-5-5+)
MetCon: (SPECIAL NOTE FOR THE LADIES - WEAR A LONG SHIRT YOU CAN TUCK IN TONIGHT)
10 min AMRAP
10 Box Jumps (20")
10 Mountain Climbers
10 Russian Sit-ups (25#)