It may not feel like it, but summer will soon be upon us. This means ample opportunity to walk around with your shirt off and impress everyone. But right now that may not be such an appealing idea. One thing that winter always provides is a few extra inches around the waist, and a determination that you’ll be ripped by summer. But how do you go about getting shredded between now and the end of spring? Well this article will help you get there. We are going to look at five ways to get shredded this summer. Tip #1: Take stock of your current situation Before making any plans you really should take a good look at where you are currently at physique and fitness wise . If you are borderline obese and haven’t run 100m since high school then jumping into a 5 times per week crossfit program is probably not going to lead to good results! But even if you are in decent shape, you will still get huge benefits from assessing yo...
We're of the mind that if
you're going to make chili, make a big pot. It'll keep in the
refrigerator for about 5 days, so you can also eat it later in the week.
Or freeze some and pull it out on one of those days when the idea of
cooking dinner is as unappealing as a trip to the DMV. But if you want
to make a smaller batch, just halve the recipe.
Ingredients
Chipotle chilies (also known as smoked jalapeños) in adobo sauce—a mixture of tomatoes, vinegar, spices and garlic—are generally found in the Mexican section of the supermarket. They lend a unique bite of heat and a mellow smokiness. One can is more than you'll need here, so store the extra in an airtight container in the refrigerator, where it should last for months.- 2 Tbsp. olive oil, plus extra, if needed
- 2 pounds ground turkey, dark meat or a combination of dark and white
- Salt and pepper
- 1 large white onion, chopped
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1 heaping Tbsp. tomato paste
- 2 chipotle chilies in adobo sauce (remove the seeds for a milder effect), minced
- 1 tsp. ground cumin
- 1 cup water
- One 28-ounce can crushed tomatoes
- Two 15.5-ounce cans red, white or black beans, drained and rinsed
- Shredded sharp cheddar cheese
- Diced avocado
- Hot sauce
- Sour cream
- Sliced scallions
Directions
In a large pot, heat the oil over high heat until it shimmers. Add the turkey, season with salt and pepper and cook, stirring often and breaking up the meat, until browned, about 6 minutes. Transfer the meat to a medium bowl and set aside.
Reduce the heat to medium, add a little extra oil, if needed, then add the onions, carrots and celery, season with salt and pepper and cook, stirring occasionally, until softened, about 10 minutes. Add the tomato paste and stir for about 30 seconds, then add the chipotles and cumin and stir for about 30 seconds more.
Add the cooked turkey and any juices, water, tomatoes and beans and bring to a boil over high heat. (We generally prefer to use whole, peeled canned tomatoes and crush them ourselves, but we like the ease and texture of precrushed ones here. Depending on the brand, the mixture may be a bit thick; if so, add another cup or so of water.) Reduce the heat and simmer, stirring occasionally, until the vegetables are tender and the sauce has thickened, about 30 minutes. Check the seasonings and serve the chili in bowls with toppings.
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