Chili
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• 1 cup chopped onion
• 1 clove garlic, minced
• 1 cup chopped celery
• 1/2 cup chopped green pepper
• 1 pound ground beef
• 1 – 2 cans kidney or Brooks Brand chili beans, depending on taste
• 1 28 oz can pureed tomatoes (preferably 6 in 1 Brand)
• 1/2 can of water – use the 6 in 1 can
• 1/4 teaspoon ground pepper
• 2 Tablespoons of chili powder
• 1/4 teaspoon oregano
• 1 teaspoon of sugar
• 1 teaspoon of cumin
• 8 oz of hot Italian Sausage
Remove sausage from casing and sauté with ground beef in a large saucepan until all red is gone. Drain meat. Place chopped onion, celery, green pepper, garlic and meat in saucepan, cook until vegetables are tender. Add remaining ingredients. Stir and cook over low heat for 15-30 minutes.
•Healthy Variations – Use ground sirloin and Hot Italian Turkey Sausage. Increase the vegetables and/or beans. This can also be made vegetarian chili by completely omitting the meat and loading up on the vegetables.
Mike’s Favorite - Smother a Supreme tamale with chili, cheese and chopped onion – definitely not low cal.
Low Fat, High Fiber Vegetarian Chili
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• 3 Big Cans (28 oz) of 6 in 1 Brand Crushed Tomatoes
• 2 small cans of Del Monte Diced (unseasoned tomatoes)
• 3 large green peppers
• 2 large onions
• 1 large stalk of celery
• 6 T. Chili Powder
• 3 Cans Light Red Kidney Beans (drained and rinsed)
Optional:
• 1-2 lbs. ground sirloin or turkey, browned and rinsed
Chop onions, celery, and green peppers. Sautee onions in cooking spray in large pot until they become transparent. Add chopped celery and green peppers. Add tomato products and kidney beans. Add Chili powder and cook entire thing for some time to bring out flavors. Add ground sirloin if desired.*
To serve:
Top with shredded cheddar and extra chili powder to taste. Corn bread muffins or garlic bread make a nice side.
To spice it up:
Add more chili powder and a dash of hot sauce.
•Healthy Version - Without the ground sirloin, this makes a fabulous Weight Watchers recipe as it is very high in fiber and is virtually fat free.
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