Are you ready for a hot bowl of chili? How about a healthy bowl of chili (ah ha, I knew that would get your attention)! This chili is healthier since it is made with lean meat. But don’t think for a second that it won’t be full of FLAVOR!
1 Pound of 96% Lean Ground Meat
1 28 Oz Can of Crushed Tomatoes
1 Cup of Low Sodium Chicken Stock
1 Can of Black Beans
1 Can of Pinto Beans
1 Medium Onion
5 Slices of Pickled Jalapeños (or more if you like it spicy)
5 Tbs Chili Powder
3 Tbs of Onion Powder
3 Tbs of Garlic Powder
1 Tbs of Cayenne Pepper
3 Tbs of Smoked Paprika
1 Tbs Salt
1 Tbs Pepper
Brown the meat in a hot dutch oven or large pot over high heat. Season with half of the seasoning. Once the meat is browned reduce the heat down to medium. Add the crushed tomatoes and the chicken stock. Drain and rinse the beans and add to the pot.
Dice the onions and jalapeños and add to the mixture. I like to add some of the jalapeño juice too (no need to waste any of that FLAVOR). Mix in the rest of the seasoning. (It’s okay to take a minute to step back and pat yourself on the back for creating such an easy and beautiful creation…I do it all the time).
Let it cook uncovered on a low simmer for 30 minutes. Pour into a bowl and top with your favorite toppings. This chili would also be perfect poured over nachos. Yum!
**Tip – If you are pressed for time, try browning the onions first, then add the meat. Once browned add the rest of the ingredients and heat over medium heat and serve as soon as it is hot (about 5-10 minutes).
It’s stew time!! Don’t you just love those one pot meals that you let cook all day. It smells so good and let’s you know what’s coming for dinner. I love the way it makes my whole house smell (it’s like a stew air freshener….hey, I’d buy it).
2-3 Pounds Beef Round or Chuck
5 Red Potatoes
1 Large Onion
1 Pound of Baby Carrots
2 Cups of Red Wine
2 Cups of Low Sodium Beef Stock (or chicken stock)
Water (to fill the rest of the pot)
2 Tbs of Canola Oil
2 Tbs of Smoked Paprika
2 Tbs of Onion Powder
2 Tbs Garlic Powder
1 Tbs Italian Seasoning
1 Tbs Cayenne (optional)
1 Tbs Salt
1 Tbs Pepper
This is a perfect meal to make in a dutch oven or crockpot and it feeds a crowd (or just me and my hubby…can you say leftovers…yay!) This stew also reheats so easily the next day, and lasts for a few days in the fridge.
First chop all of the veggies into large pieces and put aside. Next chop the meat into medium size cubes. You need a strong arm for this (it’s how I get my arm exercises for the day), you can ask your butcher to do this for you if you would like. Then season the meat liberally on both sides (Make It Rain!…don’t be skimpy)!
Drizzle canola oil into the pot and heat up to high. Toss the meat into the pot for just a few minutes to get the outside nice and brown. I usually brown them in two separate batches. Take the meat out of the pot and add in the veggies. Brown them also for a few minutes. Then add in the wine (some in the pot and some in my mouth…yes please!) Here is where you can scrape the bottom of the pot with a wooden spoon to release all of those bits of FLAVOR. Return the meat back to the pot. Let it go for a few minutes then add in the stock. Fill the rest with water till it reaches the top of the mixture. Once it comes to a boil lower the heat to low and let simmer for 1 1/2 – 2 hours. Take a peak here and there to see if you need to add a little more water.
Now it’s time to just sit back and enjoy that delicious aroma (my favorite part). Once it’s ready, serve in a bowl with some crackers. It goes great with a glass of wine (also my favorite part 😉 ).