Last night I made Low Carb Chili which was a nice change from chicken and fish. Todd enjoyed it even more than I did. Of course, he had his with a bunch of Fritos. Mmm. I could smell those salty Fritos. Actually, I found just the smell of them pretty satisfying. I wasn’t tempted though. I have worked too hard. Anyway, here is the recipe. It is even better the day after it is made:
1. Saute a large onion, chopped and a large garlic clove, minced
2. Add 2 lb extra lean beef and 1 lb mild italian sausage and brown just a bit*
3. Stir in all of the following ingredients, bring to a boil, and then lower heat and let simmer half hour to an hour stirring frequently:
2 x 28oz cans Hunts diced tomatoes well-drained **
1 x 6oz can of tomato paste
1 x can Rotel mild tomatoes and chilies
1 x 4oz can Hatches mild green chilies
1/8 C brown sugar (can omit)
1/4 C chopped fresh parsley
1 T chopped fresh oregano
1/4 tsp crushed red pepper flakes
2 tsp chili powder
1 tsp garlic salt
1 tsp freshly ground black pepper
1 T salt
2-3 T cumin (to taste)
Dash of cinnamon
*Replace the sausage with another lb of beef for a lower fat content
*Also the more you brown the meat the more dry it may end up, particularly if you omit the sausage.
**If you don’t drain the canned veggies really well you will end up with chili soup.
Start Date of Body For Life Challenge: January 7
Days Left: 5
