Peloton Instructor Jess King’s High Protein Chili Recipe
Tits leaves have turned, temperatures have dropped dramatically, and leggings have completely replaced biker shorts. You know what that means: it’s officially chili season. Chili is truly one of the most perfect cold weather meals. It’s super easy (all cooked together in a large pot on the stovetop), full of flavor, and packed with tons of nutrients.
He is one of the Peloton instructors Jess Kingfavorite dinners after teaching thrilling classes. Anyone who’s ever taken any of King’s classes knows that you definitely end up training hungry. After a workout, it’s important to help the body recover with a meal that contains protein, carbohydrates, and fats. These are all nutrient basics that a good chili has certainly covered, with the added benefit of lots of fiber.
Recently, King and his partner, musical artist Sophie Urista, team up with Colavita to use the brand’s Italian products to make their favorite chili recipe – and they’re sharing it here so everyone can enjoy it. “We start our chili tradition as soon as the time rises. It’s a fall and winter staple in our home because it’s so easy to make some much-needed take-out meals during a busy week, ”says Urista. “This recipe is definitely a must-have for those busy fall days when we need to refuel and recover from the day’s activities,” King adds.
The main reason chili is so good for refueling is because it’s made from kidney beans and beef, both of which are very high in protein. (And if you’re a vegan or vegetarian, swap the meat for plant-based crumbs, tofu, or more beans.) Along with those two staple ingredients, here’s what else they put in their rich chili. in protein: dried chili, onion, cloves, olive oil, cumin, brown sugar, oregano, crushed tomatoes, apple cider vinegar, salt, pepper and beer. Yes, beer. “Beer contains alpha acids and tannins that help break down the fibers in meat, making chili taste like simmering for hours and hours. It also adds rich earthy flavors to soups and stews. “, explains Urista.
King says the key to making delicious chili is using high-quality ingredients. She especially says she loves the crisp, tangy taste of the crushed tomatoes in this chili. “Colavita crushed tomatoes ($ 12 for a pack of four) are as close as you can get to fresh ripened tomatoes this time of year,” she says. Urista says the key ingredients for her are chili peppers – they incorporate ancho, guajillo, and pasilla peppers into the recipe. “After all, what is chili without chili peppers?” ” she says.
There’s an insider cooking tip that King says people should keep in mind when following the recipe. “Slowly bring extra virgin olive oil back to temperature while cooking the garlic and onions to maintain the integrity of the garlic,” she says. Otherwise, you risk spoiling the flavor of the garlic. His other trick is to brown the meat over medium heat before bringing it to a boil. “It gives more depth to the flavor,” she says.
Drooling again? Get the High Protein Chili Recipe below. Make it big so you have it handy after your next workout; your whole body will thank you.
High protein chili recipe
Dried peppers: 4 large ancho peppers, 2 guajillo, 2 pasilla (you can replace the dried peppers depending on availability)
2.5 lbs boneless beef chuck (cut into 1/2-inch slices)
2.5 lbs of ground beef
2 cans of Colavita red beans
2 large yellow onions, chopped
8 garlic cloves, finely chopped
3 tablespoons of Colavita extra virgin olive oil
2 tablespoons of cumin
4 teaspoons of dried oregano
1.5 can of Colavita crushed tomatoes
3 tablespoons of dark brown sugar
1 12 oz. bottled lager beer
2 teaspoons of apple cider vinegar
Salt, to taste
Pepper to taste
Optional toppings: vegan sour cream, vegan cheese, chopped red onion, lime wedges, cilantro, avocado, pickled jalapenos, corn kernels (or Fritos)
1. Remove the seeds from the ancho, guajillo and pasilla peppers and place them in a medium bowl. Pour in three cups of boiling water and cover the bowl tightly with plastic wrap; let stand until chiles are softened, 20 to 25 minutes. Transfer the chillies and soaking liquid to a blender and blend on high power until smooth, about a minute; put aside.
2. Heat the olive oil in a large Dutch oven or other saucepan over medium-high heat. Season the beef chuck all over with S&P. Working in two batches, cook, turning the pieces once, until golden brown, about five minutes per side. Repeat for the ground beef. Do not break the ground beef into small pieces; brown in large pieces. Transfer to a plate.
3. Reduce the heat to medium; add the onions and garlic to the pot. Cook, stirring often to loosen the golden bits from the bottom of the pot, until the onions are translucent and very soft, six to eight minutes. Add the cumin and oregano and cook, stirring, until the spices start to stick to the pan, about a minute. Add the crushed tomatoes and brown sugar and scrape the bottom of the pot to loosen the spices, then add the lager. Bring to a boil and cook, stirring occasionally, until the beer is almost completely evaporated, 10 to 15 minutes.
4. Meanwhile, cut the beef chuck into half-inch pieces, removing large chunks of fat or cartilage.
5. Add the beef chuck, ground beef, reserved chili puree, kidney beans and two cups of water to the pot; Season with salt and pepper. Bring to a boil, break up the ground beef, reduce the heat and simmer gently, uncovered, until the liquid thickens and the meat is very tender, an hour and a half to two hours. Taste the chili and season with more salt and pepper if needed. Remove from the heat and stir in the vinegar. Divide the chili among the bowls and garnish to taste.
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