Day 4 of NYC

In honor of my good buddy, Chaz Darling, and an encouragement to the local weather to get with it, I'm fixing Chazzy D's Bison Chili for the BMOW (Big meal of the Week). I'm excited because I've been craving something hearty for a while that doesn't require pasta or bread to make it so. I think this will hit the spot. Without further ado, the meal plan for today.

Breakfast

• Left over egg scramble
• Handful of blueberries, blackberries, and rasberries

Lunch

• Italian Herb chicken breast
• Steamed broccoli, zucchini, and squash tossed with olive oil and dill
• Honeycrisp apple

Dinner

• Chazzy D's Bison Chili (slightly modified) (recipe below)

Chazzy D's Bison Chili

*optional* 4-5 strips of bacon chopped
(if not using bacon) 1 Tablespoon coconut oil
2 pounds ground bison
1/2 onion chopped
1 bag of organic celery (usually a celery plant)
4 cloves garlic minced
1 Jalapeño pepper
4-5 carrots skinned and roughly chopped
1 1/2 cup beef broth or water
28oz can organic diced tomatoes
1.5 Tablespoons Chili powder
1/2 Tablespoon of Cumin
1 teaspoon of Red pepper flakes
2 teaspoons thyme leaves
salt and pepper to taste

Instructions
1. Cook bacon medium high in a large stock/crock pot or, if you’re not using bacon, heat the coconut oil on medium high heat
2. Saute the garlic, onions, jalapeño, and celery for about 7 minutes
3. Add bison, chili powder, cumin, and red pepper flakes, and thyme and cook until all the meat is browned, stirring frequently
4. Add tomatoes, and beef broth or water. Let simmer for 20 minutes
5. Add carrots, stir, and let simmer for about 90 minutes
6. Salt and pepper to taste