Day 8 and CHORIZO CHILI

It’s Day 8 of the 21 Day Sugar Detox and I’m feeling pretty good.  Have I cheated?  Well, yes I have.  On Friday I had red wine.  It WAS Valentine’s Day for goodness sake.  I did not, however, have any chocolate, dessert or anything sweet.  Huge accomplishment for me! I also confess to enjoying a glass of white wine on Saturday evening as I sat in front of the fire.  I don’t feel a bit guilty about it either.  It wasn’t a craving, but a conscience decision that I wanted to enjoy it.  And, believe me, I did!  It was such a treat.

Anywaaay, enough of that.  One of the things I have made that is an adaption of one of the recipes in the 21 Day Sugar Detox book is what I am calling Chorizo Chili.  (The book calls it stovetop lamb & chorizo chili, but as per my usual habit, I didn’t follow the recipe exactly and made it my own.)  I mentioned this on my Marla-Deen-Fit facebook page.  I made this during the recent Ice Storm here in Atlanta that had us housebound with no school,  and a house full of teenagers to feed.  This chili was one of the many foods The Husband and I prepared to feed about 12 boys one night.  It was a huge hit and has been really good as leftovers. 

Chorizo Chili

1 lb clean chorizo sausage, sliced.
1 lb organic bison 
1 lb organic grass fed beef
1 T ghee or coconut oil
2 medium yellow onions, chopped
2 large carrots, shopped
2 med zucchini, chopped
1 green and 1 red bell pepper, chopped
minced garlic to taste
2 14.5 oz can diced tomatoes
2 tsp ancho chili powder
1 tsp chipotle chili powder
3 T chili powder
2 tsp cumin

In a large pot, melt the coconut oil over medium heat.  Add garlic, bison and beef.  Crumble into pieces as the meat cooks. When the meat is almost cooked, add the chorizo.  When the meat has cooked through drain in a colander.  Set aside.
In the large pot, add the onion, bell pepper and carrots.  Season with pepper (and salt if you like)  Stir until vegetables are soft.  Add the zucchini and garlic and stir.  Simmer for about 5 minutes and add the diced tomatoes,  meat, chili powders, cumin and stir.  Simmer on low heat for an hour.  You can continue to simmer on low for as long as you want to wait to eat!