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You know what that means: Its officially chili season.
Chili truly is one of the most perfect cold-weather meals.
Jess King is a Peloton instructor and the founder of Mindfull.
Experts in This Article
Jess King is a Peloton instructor and the founder of Mindfull.
Sophia Urista is a musical artist and the lead singer in Brass Against.
Its one of Peloton instructorJess Kings go-to dinners after teaching heart-pumping classes.
Anyone whos ever taken one of Kings classes knows that you definitely end the workout hungry.
Theyre all nutrient bases a good chili definitely has coveredwith the additional benefit of lots of fiber.
We start our tradition of chili as soon as the weather gets brisk.
It also adds rich earthy flavors to soups and stews, Urista explains.
King says the key to making a delicious chili is using high-quality ingredients.
She especially says she loves the bright and tangy taste of the crushed tomatoes in this chili.
Jess King is a Peloton instructor and the founder of Mindfull.
After all, whats chili without chilis?
Theres one insider cooking tip King says people should keep in mind when following the recipe.
Otherwise, you risk ruining the flavor of the garlic.
Her other tip is to brown the meat on medium heat before bringing it to a simmer.
This gives the flavor more depth, she says.
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Drooling yet?
Get the recipe for the high-protein chili below.
Remove seeds from ancho, guajillo, and pasilla chiles and place in a medium bowl.
Heat the olive oil in a large Dutch oven or other heavy pot over medium-high.
Season beef chuck all over with salt and pepper.
Working in two batches, cook, turning pieces once, until browned, about five minutes per side.
Repeat for the ground beef.
Do not break ground beef into small bits; brown in large chunks.
Transfer to a plate.
Reduce heat to medium; add onions and garlic to the pot.
Meanwhile, cut beef chuck into half-inch pieces, discarding any large bits of fat or gristle.
Taste chili and season with more salt and pepper if needed.
Remove from heat and stir in vinegar.
Divide chili among bowls and top as desired.
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