As a , I spend many of my days developing recipes, sitting in front of a computer, and filming kitchen videos. So getting outside on a powder day is both restorative and invigorating. And although I love a fancy après-ski with champagne and cheese fondue, most of the time what I want is something warming and protein rich to satisfy my appetite and help my muscles recover. Solution: a hearty, slow-cooked beef chili that’s made to be devoured as soon as you walk through the cabin door.

This flavorful recipe trades ground meat for cubed beef or bison and grocery-store blends for a make-it-yourself spice mix full of sweet and smoky paprika, cumin, garlic and onion powder, and oregano. Make sure the spices you use are fresh—I like Burlap and Barrel. If you’re using whole spices, toast them in a dry pan over medium heat until they’re fragrant, but don’t allow them to burn. Let cool, then transfer to a spice grinder.

If you’re trying to catch first chair and worry you’ll be rushed to get out the door, cut down on morning prep by browning the meat and sautéing the vegetables the night before and storing them in an airtight container in the fridge.

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