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  • TEAM SKIP chili recipe

    I have put off posting this recipe because I was going to do a video blog but I eventually thought that it would be far more practical to just post this in text so that it can be printed for anyone that wanted to use it.

    The story:
    In coming back to the gym after an almost 3 month lay off for my back, I was choking down my food and hating life. Of course, that is quite typical for me because I usually don't care what my food tastes like, I just get it down. This year has been different and I was dying for a change that could have eating my meals be a lot quicker and enjoyable.

    I have been looking to incorporate beans into my diet for some time because of the fiber content, protein content and very low GI carbs so I started wondering if I could find a chili recipe that would work as I defat into 2012 after my layoff and possibly come up with something that I could actually use if I were going to prep for a show.

    I found it and DAYUM is it good. You can use this for a contest prep, to just get lean or in the off season.

    I highly recommend that you make every meal individually. I understand it would be so much easier to make a big pot of it at once but let's be honest here, if you can't measure accurately what your macros are for each meal, you are going to struggle to get lean. Don't be lazy, just make the damned meals individually and then you know EXACTLY what your macros are and whether each meal is where it should be.

    Recipe:

    Brown X amount of 96% ground beef in a pot. I am having whole foods trim my beef and grind it for me because they can actually get it leaner than 4%. This is just an option to get it leaner. 4% will work just fine.

    Once the beef is browned, add:

    1 cup water.

    1/2 cup REAL salsa that you can get in almost any deli in almost any major grocery store. It should have NO added sugar and just be chopped up tomatoes, onions, spices, etc.. I don't even use one with added tomato juice and no tomato paste. JUST chopped vegetables and spices.

    1/2 cup black or other variety of beans.
    The beans should not be canned and should soak overnight and then be boiled for an hour and drained or cooked in a crock pot and then drained. I prefer to do this once or twice a week and store the beans in the fridge to add to my chili throughout the week.
    Clearly, keeping them separate will allow you to control the carb amounts per meal. I ONLY count the carbs in the beans for the chili. Each 1/4 cup is roughly 10-12g of carbs.

    1/2 tsp. chili powder
    1/2 tsp. garlic salt
    1/4 tsp. celery salt
    1/4 tsp. black pepper
    1/2 tsp. Mrs Dash southwest chipotle spice
    1 packet splenda

    Mix all while simmering for 1 minute and serve or put into containers to store in the fridge.

    I am currently using 8oz of lean ground beef in mine along with 1/2 to 1/4 cup beans depending on whether it is a training day or non-training day and how late it is in the day relative to my training.

    If you don't like it, there is something wrong with you. I could eat this for every meal for the next year if I had to and absolutely love it.

    Clearly, if you find something else to add to it to make it even better, post it up. Let me know how you like it.

    Skip


    Facebook: Skip Hill
    Instagram: @intensemuscle
    YouTube: TEAMSKIP
    TikTok: @intensemuscle


    For Training Inquiries: [email protected]

    Use discount code "SKIP" and get your TEAM SKIP protein here: www.TrueNutrition.com/TEAMSKIPblend

  • #2
    I absolutely love chili. Thanks for sharing Skip!
    2014 USPA Nevada State / Regional Championships - 1,168 total

    2014 USPA National Championships - 1,235 total

    2014 Village Gym Meet - 1,260 total

    2015 USPA Camp Pendleton Meet - 1,235 total


    Journal: http://intensemuscle.com/showthread....80#post1112980

    Comment


    • #3
      Perfect Timing

      Skip, this is right on time as I have been defating for the last 3 weeks and a WARM bowl of chili will hit the spot on these cold days!!!

      Comment


      • #4
        Not gonna lie, I kind of got a chubby reading this recipe.

        Nice stuff Skip! Thanks for posting this up!
        Be true to yourself and fuel your body with nothing less the highest quality supplements. Only available at TrueNutrition.com Use discount code: KSP945 to save 5% on your order!

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        Comment


        • #5
          You could replace the beef with ground turkey breast as another option for protein! Its awesome!

          Comment


          • #6
            Oh my God, I'm making this tomorrow. I'm getting better at cooking, but this is beyond something I could come up with. Feel free to keep the Team Skip recipes flowing

            Thanks Skip!
            It takes work to get things done, but in reality not getting things done is a lot more painful. -Knickerbocker24

            Start doing and believing in the stuff that works, and do it today and forever. You want science and studies? Fuck you. I’ve got scars and blood and vomit. -Jim Wendler


            My 5/3/1 Journal

            Comment


            • #7
              Skipper, what cut of beef are you starting with, that you have them trim/grind? Sirloin? Or something like eye round?

              Comment


              • #8
                Skip
                Thanks will try this week!
                Sara


                Comment


                • #9
                  It is sirloin but I cheat and tip them, personally. That way they get that shit VERY lean. The one guy told me they could get in trouble for not charging me more than they do because of everything they are cutting off. lol

                  Skip
                  Originally posted by Imprezivr6 View Post
                  Skipper, what cut of beef are you starting with, that you have them trim/grind? Sirloin? Or something like eye round?


                  Facebook: Skip Hill
                  Instagram: @intensemuscle
                  YouTube: TEAMSKIP
                  TikTok: @intensemuscle


                  For Training Inquiries: [email protected]

                  Use discount code "SKIP" and get your TEAM SKIP protein here: www.TrueNutrition.com/TEAMSKIPblend

                  Comment


                  • #10
                    FYI, braising steak is very lean if you're looking for cuts to mince, that aren't quite as expensive per pound as sirloin

                    Comment


                    • #11
                      Originally posted by Ken "Skip" Hill View Post
                      I have put off posting this recipe because I was going to do a video blog but I eventually thought that it would be far more practical to just post this in text so that it can be printed for anyone that wanted to use it.

                      The story:
                      In coming back to the gym after an almost 3 month lay off for my back, I was choking down my food and hating life. Of course, that is quite typical for me because I usually don't care what my food tastes like, I just get it down. This year has been different and I was dying for a change that could have eating my meals be a lot quicker and enjoyable.

                      I have been looking to incorporate beans into my diet for some time because of the fiber content, protein content and very low GI carbs so I started wondering if I could find a chili recipe that would work as I defat into 2012 after my layoff and possibly come up with something that I could actually use if I were going to prep for a show.

                      I found it and DAYUM is it good. You can use this for a contest prep, to just get lean or in the off season.

                      I highly recommend that you make every meal individually. I understand it would be so much easier to make a big pot of it at once but let's be honest here, if you can't measure accurately what your macros are for each meal, you are going to struggle to get lean. Don't be lazy, just make the damned meals individually and then you know EXACTLY what your macros are and whether each meal is where it should be.

                      Recipe:

                      Brown X amount of 96% ground beef in a pot. I am having whole foods trim my beef and grind it for me because they can actually get it leaner than 4%. This is just an option to get it leaner. 4% will work just fine.

                      Once the beef is browned, add:

                      1 cup water.

                      1/2 cup REAL salsa that you can get in almost any deli in almost any major grocery store. It should have NO added sugar and just be chopped up tomatoes, onions, spices, etc.. I don't even use one with added tomato juice and no tomato paste. JUST chopped vegetables and spices.

                      1/2 cup black or other variety of beans.
                      The beans should not be canned and should soak overnight and then be boiled for an hour and drained or cooked in a crock pot and then drained. I prefer to do this once or twice a week and store the beans in the fridge to add to my chili throughout the week.
                      Clearly, keeping them separate will allow you to control the carb amounts per meal. I ONLY count the carbs in the beans for the chili. Each 1/4 cup is roughly 10-12g of carbs.

                      1/2 tsp. chili powder
                      1/2 tsp. garlic salt
                      1/4 tsp. celery salt
                      1/4 tsp. black pepper
                      1/2 tsp. Mrs Dash southwest chipotle spice
                      1 packet splenda

                      Mix all while simmering for 1 minute and serve or put into containers to store in the fridge.

                      I am currently using 8oz of lean ground beef in mine along with 1/2 to 1/4 cup beans depending on whether it is a training day or non-training day and how late it is in the day relative to my training.

                      If you don't like it, there is something wrong with you. I could eat this for every meal for the next year if I had to and absolutely love it.

                      Clearly, if you find something else to add to it to make it even better, post it up. Let me know how you like it.

                      Skip
                      I have always used canned beans when making chili....I know the obvious sodium and such, but any other reasons for not using canned? I'm just curious....
                      STEEL




                      "SIMPLICITY, CONSISTENCY, INTENSITY"

                      Comment


                      • #12
                        I think that with canning you lose a LOT micronutrients as the food sits and degrades over time including the heat processing with canning. So, as a rule I always stay away from canning. HOWEVER, beans could be an exception because I don't see them as being such a high micronutrient food like I do a vegetable. They are eaten much more for the carb and fiber content than vitamins and such. Example: You would eat oatmeal for carbs and fiber, not vitamins. You would eat broccoli for vitamins and fiber.

                        With beans you would heat them, anyway, when you cook them so .... it could be argued that using canned beans probably wouldn't be a big deal.

                        I still feel that anything canned just isn't terribly healthy so I, personally, prefer to just used dry beans instead of canned.

                        Skip


                        Facebook: Skip Hill
                        Instagram: @intensemuscle
                        YouTube: TEAMSKIP
                        TikTok: @intensemuscle


                        For Training Inquiries: [email protected]

                        Use discount code "SKIP" and get your TEAM SKIP protein here: www.TrueNutrition.com/TEAMSKIPblend

                        Comment


                        • #13
                          Originally posted by Ken "Skip" Hill View Post
                          I think that with canning you lose a LOT micronutrients as the food sits and degrades over time including the heat processing with canning. So, as a rule I always stay away from canning. HOWEVER, beans could be an exception because I don't see them as being such a high micronutrient food like I do a vegetable. They are eaten much more for the carb and fiber content than vitamins and such. Example: You would eat oatmeal for carbs and fiber, not vitamins. You would eat broccoli for vitamins and fiber.

                          With beans you would heat them, anyway, when you cook them so .... it could be argued that using canned beans probably wouldn't be a big deal.

                          I still feel that anything canned just isn't terribly healthy so I, personally, prefer to just used dry beans instead of canned.

                          Skip
                          I figured that would be your answer but really I was just asking cause I'm f'ing lazy and would just prefer using canned, if the difference wouldn't be dramatic.....

                          Thanks brother.....
                          STEEL




                          "SIMPLICITY, CONSISTENCY, INTENSITY"

                          Comment


                          • #14
                            Tasty

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                            • #15
                              Just cooked this, here is what I used:

                              10oz ground turkey breast
                              1 can lower sodium black beans
                              1 1/2 cups pace picante salsa

                              Seasonings as per Skip

                              Had to increase the beans for my carbs, and the salsa just due to it being too dry with the added turkey (10 instead if 8 oz) and the beans, which was 3 servings, about a 1 1/2 cups or about 75g carbs. I was anxious cause of the salsa being a bit tangy but the splenda I think calmed it down......this was VERY good and I will be making it frequently. I will also use beef but not pwo.....

                              Thanks Skip, very good recipe!
                              STEEL




                              "SIMPLICITY, CONSISTENCY, INTENSITY"

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