Award Winning Chili
Source of Recipe
Susan in Miami
Recipe Introduction
"This is based on my "award winning" chili recipe that I have adapted to be on plan and have used over and over with rave reviews."
List of Ingredients
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
1 tsp. cumin
Mix all ingredients in a small plastic container, and shake to blend.
Sally's Favorite Hot Chili
1 pound very lean ground beef (93/7)
or ground turkey,
or a 50/50 mix of both.
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
14 oz can of pinto beans, drained (this is an important step)
28 oz can of crushed tomatoes or tomatoe puree (no salt added)
14-15 oz can of diced tomatoes (no salt added)
1/2 tsp frsh ground black pepper
Recipe
In dutch oven pot, "Saute" onions in beef broth until onion becomes slightly transparent. Add minced garlic, saute 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, saute onions in same skillet once you removed the beef/turkey, and then put all ingredients in the crock pot and cook on high 5-6 hours....longer is always better)
You can do it stove top, but it requires more monitoring, and frankly, I know I don't have time for that.
I also use my pressure cooker. You can get the "all day taste" in about 35 minutes under pressure.
Portions:
Divide into six equal portions for a two ounce protein limit. This will also give you about 1/3 your carb exchange. Divide into four equal portions for a 3 ounce protein limit. This will give you 1/2 your carb exchange. I have added rice to the chili when I heat it for a meal, to make up the carb deficit, and it is really good that way.
Alternatively, you can add more beans. Just measure out your beans (you will need a second can) before cooking to equal 3 cups of beans for 6 portion divide, and 2 cups of beans for 4 portion divide.
Note: with great consistency, my 16 ounces of raw ground meat cooks down to 12 ounces cooked meat.
If it is too hot for you to handle....all you have to do is reduce the cayenne pepper in your chili powder recipe.
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