The
Daily
Fix
For Time:
Chipotle Beef & Chorizo Chili
Plausible Reasoning 2
9 muscle-ups
21 jerks
7 muscle-ups
15 jerks
5 muscle-ups
9 jerks
This smoky, spicy chili is packed with rich flavors from chipotle peppers, chorizo, and beef.
What Is Science and What Isn't It?
Use ⅔ bodyweight on the jerks.
Post time to comments.
Ingredients
1 lb ground beef (80% lean)
4 oz chorizo, crumbled
2 tsp butter
½ onion, diced
2 cloves garlic, minced
1 chipotle pepper
adobo sauce (to taste)
½ red bell pepper, diced
1 can (14.5 oz) diced tomatoes
¾ cup beef broth
2 Tbsp tomato paste
1 tsp smoked paprika
1 tsp ground cumin
½ tsp dried oregano
½ tsp chili powder
Salt and pepper, to taste
½ cup shredded cheddar or Monterey Jack cheese (for garnish)
¼ cup sour cream (for garnish)
¼ cup fresh cilantro, chopped (for garnish)
Macronutrients (Per Serving, based on 4 servings)
Protein: 35g
Fat: 38g
Carbohydrates: 8g
Optional: Adobo Sauce
Ingredients
4 dried ancho chiles (or guajillo chiles), stemmed and seeded
1 dried chipotle chile, stemmed and seeded
1 cup hot water (for soaking the chiles)
2 Tbsp apple cider vinegar
1 Tbsp olive oil
1 small tomato, diced
2 cloves garlic, minced
½ tsp smoked paprika
½ tsp ground cumin
½ tsp dried oregano
¼ tsp salt (or to taste)
¼ tsp black pepper
½ tsp cocoa powder (optional, for depth)
½ cup beef or chicken broth (for blending)
Preparation
Cook the meat – In a large pot or Dutch oven, heat the butter over medium-high heat. Add the ground beef and chorizo, breaking it apart as it cooks. Cook until browned, about 5-7 minutes. Drain excess grease if needed.
Sauté the aromatics – Add the diced onion, minced garlic, and chipotle pepper. Sauté for 3-4 minutes until the onion softens and the garlic becomes fragrant.
Add seasonings & vegetables – Stir in the red bell pepper, smoked paprika, cumin, oregano, and chili powder. Add adobo sauce according to your spice preference. Cook for another 2 minutes.
Simmer – Pour in the diced tomatoes, beef broth, and tomato paste. Stir well and bring to a gentle boil. Reduce heat to low and let it simmer uncovered for 20-30 minutes, stirring occasionally, until the chili thickens. Season with salt and pepper to taste.
Serve – Ladle the chili into bowls and top with shredded cheese, sour cream, and fresh cilantro. Enjoy!
Bonus: Adobo Sauce
Instructions
Rehydrate the dried chiles – Place the ancho and chipotle chiles in a heatproof bowl. Pour 1 cup of hot water over them and let soak for 10-15 minutes until softened.Blend the sauce – In a blender, combine the soaked chiles (along with ½ cup of the soaking water), diced tomato, garlic, olive oil, vinegar, smoked paprika, cumin, oregano, salt, black pepper, and cocoa powder (if using). Add broth as needed for a smooth consistency.
Cook the sauce – Pour the blended sauce into a saucepan over medium-low heat. Simmer for 5-7 minutes, stirring occasionally, until thickened and aromatic. Adjust salt and seasoning as needed.
Store & use – Use immediately in your chili or let it cool and store in the fridge for up to 1 week. It also freezes well for longer storage.
Much of modern American science, especially in academia and media, has devolved into politicized "scientism" lacking true scientific rigor, driven more by consensus and funding than predictive models and validation. In contrast, real science is objective, testable, and often found in high-stakes industrial settings like defense technology.
“The odds are extremely high that anything you’ve read recently in a mainstream media science piece, no matter how ‘peer reviewed,’ is garbage. My conservative estimate is that it’s about 80/20 in favor of garbage.”
COMMENTS
95 lbs PJ
Jumping RMU
First time attempting amU after my double elbow surgery!
95-lb. Push Jerk (61.3% Bodyweight of 155-lb.)
Bar Muscle-ups: 9 consecutive, 3-2-2, 2-1-1-1
Push Jerks: 11-6-4, 8-7, 5-4
5-3-1 muscle up
21-15-9 power jerk (145lbs)
M/45/6’2”/215
Charlotte, NC
Sub:
change order to make it more of a secondary warm up:
5-7-9 Bar Dips
9-15-21 DB Hang C&J (20#s)
time: 4:30
THURSDAY 250327