Chili

I’ve made this chili for 25 years and it’s always a crowd pleaser.  And it turns out to be really good for you! I usually double or triple this recipe as it freezes so well and who isn’t in the mood the chili, basically, whenever?

• 1 1/2 lbs 93% lean ground beef
• 1 green pepper, chopped
• 1 red pepper, chopped
• 2 carrots, chopped (those yellow and purple things below are carrots)
• 2 celery stalks, chopped (include leaves)
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 28 oz can of chopped stewed tomatoes
• 4 cans of beans, drained and lightly rinsed (I chose from black, cannellini, pinto, kidney, light red or garbanzo)
• 1 can tomato soup (I use this instead of tomato paste as it adds a nice sweetness)
• 1 Tbsp Worcestershire
• 2 Tbsp fresh oregano, chopped
• 2 Tbsp fresh basil, chopped
• 1 packet of McCormick Chili Skillet Sauce (see below)
• 1 can of light beer
• 1 can of beef broth

I start with the meat and the raw veggies and garlic.  Cook at medium high and stir regularly.  As soon as the meat is browned, lower the temp and scoot the mixture to one side of the pan.  Roll up 4-5 paper towels and soak up the excess liquid and fat. There won’t be much as you’re using such lean meat. If you are using ground beef with a high fat content, brown the meat alone with the onions and drain the fat before adding the other veggies.

Add everything but the beans and the tomatoes and simmer covered for 30 minutes to make sure the celery and carrots are fully cooked. This is when you add the sauce packet.  I use McCormick Skillet Chili Sauce because it’s not too spicy.  

There are several liquid chili seasonings out there.  Yes, you can get there combining the right amount of chili powder, cumin, cayenne pepper, paprika, oregano, black pepper, onion and garlic powder…so yeah, that’s why I’m recommending the seasoning sauce!  They all include a variety of chilis and are reduced down to give a real pop of flavor. Rick Bayless makes one called Frontera Chipotle Chili Sauce but it’s a medium-spiced sauce that’s a little too hot for my wife. But like all things Rick Bayless, it’s delicious.

Add the beans and tomatoes and simmer uncovered for 30 minutes. Add salt to taste (of course, I use the cherry smoked salt I’ve mentioned in other recipes.

2 WW Freestyle Point for 2 cups or make with lean ground turkey for 1 point. Click here to view this recipe on ww.com.