Yesterday, was a rainy, cold and lazy day around these parts. We all spent most of the day cozied up near the fire reading, watching TV, and on our laptops. Before I got too lazy, I made sure to get in my workout. The gym is definitely not taking a back seat this week or next. Since I’m not too busy with work and kids’ activities and I’ve been splurging so much lately, workouts are a priority right now. Wednesday I ran 8 miles {I usually only do 6 or 7} and yesterday I took a BodyPump class and got in a 3 mile run. Today, I’m planning on getting in another 8 mile run.

Nothing goes as perfectly with a cold lazy day, spent inside by the fire, like chili! I’ve got a real treat for you with this recipe….it’s actually an award-winning chili recipe. Many, many years ago my dad entered this chili into a contest with some friends and he actually won first place. You won’t be surprised he won after tasting this recipe!


This recipe is all about throwing in the amounts that you prefer, but if you want to follow the recipe as written, you’ll want to use equal parts ground meat, onion, bell pepper, cans of stewed tomatoes, and cans of beef broth; with added chili powder and ground cummin to taste. My dad’s original recipe uses three of everything and he uses ground beef, yellow onions and green bell peppers, but feel free to adapt the recipe to suit your liking. He also says…. the more chili powder, the better!! The recipe below is the way I like to make it.


Dad’s Award Winning Chili
Serves 6-8


2 lbs. ground meat (I used 1 lb ground turkey and 1 lb ground bison.)
2 yellow onions, diced
2 green peppers, diced (I used one red pepper.)
2 (14.5 oz) cans stewed tomatoes (I used crushed because that’s what I had on hand.)
2 (14.5 oz) cans beef broth
Chili powder & ground cummin, added to your desired taste (You will most likely add a couple of tablespoons of chili powder and a teaspoon or two of cummin
salt & pepper to taste


1. In a large skillet over med-high heat saute ground meat with diced onion and bell pepper until meat is barely not pink. Don’t cook meat too long because it will continue to cook within the chili.
2. Transfer meat, onions and peppers to a large stock pan and add the rest of the ingredients.
3. Bring the chili to a boil and then lower heat to simmer and cover. The amount of seasoning is up to you. You will most likely want to add seasoning as the chili cooks, tasting as the chili continues to cook.
4. Allow chili to simmer for a couple of hours, stirring occasionally. The longer you allow the chili to cook, the more tastier the chili will become.




Something to think about….

What’s your favorite food to enjoy on a chili lazy day?

Had chili yet this season?

How are the workouts going? Do you feel that you need up your level of fitness during the holidays {or any other time} or do you pretty much stick with the same level year round?

Hope your weekend’s great and, by the way, this chili would be great to have on hand all weekend!