turned out really good! The only thing I did differently was leave out the onions, of course (called for 2 whole onions!) and reduced the amount of cinnamon from 1.5 teaspoons, to .5 teaspoon, and left out the brown sugar all together.
- 1 tablespoon vegetable oil
- 1 clove garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups low-sodium (I used regular) chicken broth
- 2 cups tomato sauce
- 2 tablespoons cider vinegar
- 1.5 pounds 85% lean ground beef
- Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions (if using) until soft and browned about 8 minutes. Add garlic, tomato paste, chili powder, oregano, cinnamon, salt and pepper and cook until fragrant, about 1 minute. Stir in chicken broth, tomato sauce, vinegar and sugar (if using).
- Add beef and stir to break up meat. Bring to boil, reduce heat to medium-low and simmer until chili is slightly thickened, about 20 minutes.
Now this is not a thick chili, so don’t worry. This recipe made 7 cups of chili and each cup comes in at 365 calories, 28 fat, 8.2 carbs, 2.2 fiber and 19 grams of protein.
We did chili three (or four) ways, served over:
- cooked spaghetti (mine was 2 ounces)
- heated dark red kidney beans (I used 1/4 cup)
- 1/2 ounce shredded cheddar cheese
- (if using, diced onions)
Come back tonight for Classic Roast Beef and Cauliflower Casserole with Bacon and Cheese. See you tonight!