I love chili ! I can eat at any time of the year and never be satisfied with it! It's quick and cheap as some girls who got to college , but that's another story ! Many people think that chili fattening because of the carbs associated with it in the form of beans. Let me be the first to say that no one ever got fat from eating beans unless they bury fat and grease. Point ! Chile, if done properly either beef , chicken, pork or perhaps a stroke of low protein , high tastes good! The secret is to get the flavor you want in the ingredients and not fat! Believe me , it is not hard to do. Here is a low fat , high protein chili with all the benefits of helping one lose weight and stay healthy and not have so much fat that can be associated with the day to day chili . This chili recipe will serve 6 + / - people. In this recipe , I will use beef, but you can substitute any kind of meat protein you want. Chicken , turkey, pork or even tofu if you want to make this a vegetarian chili style . There are also products that are textured tofu as tofu sausage that is really great for chili recipes . So here we go with the ingredients.
The ingredients needed are :
1. 1 1/2-2Lbs lean ground beef. Must be 10 % or less if you can get it .
Two . 4 cloves of garlic.
3 tablespoons of California or New Mexico chili powder .
1 pinch cayenne pepper extra heat if you like. Thermogenics and increase metabolism but also good!
I tablespoon cumin .
1 teaspoon smoked paprika .
1 large can diced fire roasted tomatoes above. These boxes are either 26 to 28 oz
2 15-ounce can of some kind of red beans or kidney beans Louisiana. Pinto beans will do in a pinch though.
1 large onion finely chopped . Either a brown or red onion the choice is yours .
1 1/ 2 cup or more to taste of canned diced peppers . The variety of Hatch chile is better in my opinion .
3-4 tablespoons of tomato paste.
1 or 2 dashes of Worcestershire sauce .
January 1 pinch of salt or sea salt or season salt , or salt can let your guests to join . Be salt makes you retain water, but sometimes you just have to have some distinguishing the flavor of your food.
OK! Let's Cook :
1. Get your hands on a large nonstick skillet or not, my favorite stainless steel or cast iron skillet and take your meat extra lean ground beef until brown . When the meat is browned and not burned , it is time for you to drain excess fat from the pan . I usually put the meat in a bowl , then take another bowl and place on top of the bowl with the meat and press down and tip sideways over the sink and squeeze all the excess fat in meat beef . I put a little grease is still in the mold , and if there is too much to drain until only remains slippery.
Two . Now is the time for you to put the meat back in the pan with the garlic , chili powder, cumin and mix for you on low to medium heat. When the total of the ingredients in the pan is hot and trembling as you can tell from the little bubbles on the sides of the pot , it is time for you to add and our tomatoes , onions , peppers, beans , tomatoes and recipes and stir together and let them mix. It's good to let the mixture cook for 2-4 hours on low , you should check from time to time with the spoon to see if you want to add to this recipe. Ten minutes before the dish is put Worcestershire sauce, paprika and salt. Keep on low heat for another thirty minutes , then lower the heat and let the flavors marry each other . When the guests arrive, it's time to eat!
Note : If you think this chili recipe is loosened and want to keep your calories low state , then you can thicken by adding 4 tablespoons of arrowroot 3-4 tablespoons of water. Mix these two ingredients and pour into the chili mixture and stir until thickened and no added calories or added carbohydrates .
