Sally's Chili
Source of Recipe
SheHuffer
First, you must make your own chili powder. Here is that recipe.
Chili Powder
3 Tbsp. paprika
1 Tbsp. tumeric
1/2 Tbsp. cayenne pepper
1/2 Tbsp. garlic powder
2 tsp. oregano
3 Tbsp. cumin
Mix all ingredients in a small plastic container, and shake to blend.
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Sally's Favorite Hot Chili
1 pound ground turkey or chicken,
Brown meat in non stick skillet until fully cooked. Drain.
1 medium onion, chopped (about 1 full cup)
3 tbsp -1/4 cup of no/low sodium beef broth
2 cloves garlic, minced
2 - 14 oz can of pinto beans, drained and rinsed (this is an important step) *
28 oz can of crushed tomatoes or tomato puree (no salt added)
14-15 oz can of diced tomatoes (no salt added)
1/2 tsp fresh ground black pepper
In dutch oven pot, "Sauté" onions in beef broth until onion becomes slightly transparent. Add minced garlic, sauté 1 more minute. Add rinsed and drained beans, crushed tomatoes and diced tomatoes. Stir. Add the meat and stir. Put in black pepper and 2 tablespoons of the chili powder. Stir again.
Cover the pot and put in 350 degree oven for 45 minutes, then lower the temperature to 275 degrees and cook for at least 2- 3 more hours. (This simulates a crock pot....if you have a crock pot, sauté onions in same skillet once you removed the turkey, and then put all ingredients in the crock pot and cook on high 5-6 hours....longer is always better)
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Portions:
Divide into six equal portions for a two ounce protein limit.
Note: with great consistency, my 16 ounces of raw ground meat cooks down to 12 ounces cooked meat that is why you use 1 pound and end up with 6 servings.
* Beans are a carb C and not advised until you are on the Living Lean program…you may omit them, or keep them as a “Personal Tweak.” If you keep them just, remember to measure out your beans before cooking to equal 3 cups of beans for 6-portion divide.
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