WOD 2/1

Buy In/Cash Out
2x :90/Side  Side Planks
2×10-15 Narrow Push-ups

Make-up Day
10 to 1
Back to basics

Fight Gone Bad
Jump and Sprint

Strength Program:
Press:  3×5 @20×0
Squat:  6×4 @ 80-85%
Deadlift:  3×5 @ 65-75% 22×0

My advice is grow facial hair and live the life you’ve always dreamed of! -Mike Kelley

Striking a work/life balance
*Post thoughts to comments

Ladies night TONIGHT at 7:30pm!  It will be at Tristy’s house again 811 West Slaughter Ln. Apt. 4006.  Feel free to bring your favorite Paleo snack!
New Recipes have been added to the CFA Recipes tab.  Check them out
Chad Vaughn’s Training Invitational on Feb. 12th.  For more information, go here and you can sign up for his new round of Weightlifting Classes here!

AM Results
Andrew 10-1 20:40 (PU)
Veronica 10-1 21:25 (KPU)
Chaz S
Jerry S
Tow Matt S
Gena CC+S
Sleeves CC+S
Carissa CC+S
Darlene CC+S
Nick CCS+S
Nugget CC+S
Sam 10-1 21:58 (PU)
Colleen FGB 228? (10lb, 35lb)
Liz Strength
Rob Strength
PM Results
Heather Fri 13:11 (45, P)
G. FGB 190 Rx
Ryan Fri
Cody S
Kirk S
Jables S
Christy FGB 183 Rx
Fro S
Cat FGB 203 Rx
Stacey FGB 340 Rx
Heiny Fri 11:11 (75, P)
Blake S
Jessica Fri. 9:45 (55, P)
Turbo S
Jenn Fri 10:05 (70, P)
LG FGB 143 Rx


6 slices of thick cut bacon, cut into 1/2 inch pieces
4 cloves of garlic, finely chopped
2 medium onions, finely chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons dried oregano
1/2 teaspoon cayenne (if you like spicy, try 1 teaspoon for a nice heat)
1 tablespoon of salt
1/2 a tablespoon of pepper
1 lb. 85 % lean ground beef
1 lb ground pork (Last time I made this I used ground andouille pork sausage and it rocked)
1 cup beer (whatever you have on hand or can leave out)
1 15 oz can garbanzo beans, drained and rinsed
1 15 oz can kidney beans, drained and rinsed
1 24 oz can of crushed tomatoes
1 24 oz can of diced tomatoes with juice


In a large heavy bottomed dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally.  Once the bacon is crisp and brown, add all the veggies and spices and mix well.  Cook until the vegetables are tender and seasonings are aromatic.  Add the beef and break it up with a wooden spoon.  Once the beef is beginning to brown, add the pork and break it up like the beef, until brown and cook until the meat is no longer pink (about 4 minutes).  Stir in the beer and the beans and toss everything together, then add the crushed and diced tomatoes.  At this point taste the chili to make sure it’s seasoned properly.  Add a little salt and pepper if necessary.

Turn the heat down to a medium-low and simmer for at least an hour and a half.

You can serve the chili with cheddar cheese, scallions, sour cream, cilantro, corn chips or just eat it as is.