I found this chili recipe at How Sweet It Is about a year or so ago – back when I could actually still eat most of the food on her site. She cooks with sugar a lot, so I can’t really ever make her desserts, but her main-meal dishes are really good – and this is one of them! In the first week that I was on this diet, before my body got used to burning fat for energy instead of glucose, I was starving constantly and needed to eat huge amounts of protein to stay full. I made a giant pot of this chili and it was a life-saver! So, this is a great recipe to keep in mind for the start of this diet, or for generally having protein-heavy meals on hand.
It is, by far, the absolute best chili I’ve ever had in my life. You will die of happiness when you eat it. I love it so much that – get this – I DIDN’T CHANGE ANYTHING IN THE RECIPE! I know! It’s shocking! I always change something. But not this time. It’s that good.
There is ground beef. And chuck roast. And pork roast. And chili peppers. And dark ale. Need I say more?
Now, this reads like a fairly involved recipe. After all, it involves three cuts of meat. But, as with any chili, it’s not really that big of a deal: it’s just throwing a bunch of stuff in a pot, after all. Don’t be intimidated. And if there are things you don’t like, or want to add, go ahead. Don’t like beans? Leave them out. Love beans? Add a can of cannellini beans too. Whatever. Chili’s easy like that.
And the only thing I want to make sure to highlight is that, for the beer, using a dark ale like Guiness is best. She just says to use beer, but the flavor from dark ales really is best in stews and dishes like this! Also, her recipe makes an ENORMOUS pot of chili, so feel free to cut it in half. Or make the whole thing and freeze half for the future!
So, go make this chili and prepare to be impressed! Find it here.
We ate it recently with some crusty whole wheat sourdough rolls from Trader Joes. (They’re delicious, by the way, if you have a Trader Joes near you!)