Cooking with Aubrey

Chili Con Carne

Many of the recipes I share come together in an hour or so, making them a good fit for a weeknight dinner. This recipe does take a little bit longer to cook, but it’s so worth it and the prep involved isn’t too arduous. I recently served this at my daughter’s first birthday party, along with cornbread, Cilantro Lime Rice, shredded cheese, sour cream, cilantro, and avocado. Even though I doubled the recipe, sadly there were no leftovers. You may notice the absence of red beans. In true Texas style and to accommodate Paleo eaters, red beans are served on the side and not in the chili itself.

Chili Con Carne


  • Olive oil
  • 3 lb chuck steak, cut into bite sized pieces
  • 3 onions, chopped
  • 3 garlic cloves, chopped
  • 28 oz can diced tomatoes
  • 2 cups water
  • 1 Tbsp dried oregano
  • 2 Tbsp chili powder
  • 1 Tbsp paprika
  • 2 tsp ground cumin
  • Salt and freshly ground pepper


  1. Heat olive oil in a large Dutch oven (or soup pot) over medium heat. Add the beef, working in batches, and brown the meat on two sides. Once the meat has been browned, remove from the pot and set it aside.
  2. Cook the onions for about 8 minutes, until soft. Add the garlic and cook for about 30 seconds. Return the beef to the pot. Add the spices and stir continuously until fragrant, about 1-2 minutes. Next add the diced tomatoes and water.
  3. Bring just to a boil, and simmer for about 2- 2 1/2 hours until the meat is very tender. At the end of cooking the chili should be thick and rich.

Adapted from: Heather Whinney’s The Slow Cook Book

Aubrey Schultz

Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Read below for details about her training program for the Portsmouth Half Marathon in 2018.  Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at

Portsmouth Half Marathon Group Training Program:

Join Aubrey for an opportunity to perform at your best in the Portsmouth Half Marathon in NH on April 22nd 2018. Get away from home, for a weekend, in a lively New England coastal city about 2 ½ hours away from Hartford. Get Out N Play is your host to prepare you for this memorable adventure. Training starts Saturday, January 6th 2018. (Want to stay local? The following weekend (on 4/29) is the Cheshire Half in Connecticut. Train with us for this flat and fast race close to home.)

What you get:

  • A scenic 13.1 miles of racing in Portsmouth, NH
  • Top notch 15 week coaching to make you race ready
  • Support and camaraderie as you train through the New England winter
  • A fitter, faster body for the 2018 season
  • 2x a week of in-person group coaching in the Simsbury area (Wednesday evenings @ 6:30 PM & 8 AM Saturday mornings) 
  • Weekly communication with coach
  • Group training at its finest
  • Cost: $260

Contact Aubrey ( for more information and to sign up!

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