Guy Skill Chili
Is it spelled c-h-i-l-i or c-h-i-l-e? All I know is that I am a fan of chili. Where I come from the chili is made with spaghetti.
Where I live now people are puzzled by such. Anyway, I love good chili. I once had a neighboor named Harold who made the best chili I ever tasted. Every batch was consistant in flavor. He was very precise
in everything he did. I also like the chili at Wendys. And I'm looking forward to sampling the chili at Martin's BBQ Joint in Nolensville, Tennesse. It must be great,
I have stopped there twice only to find that day's batch is no more. I'm planning my trip to try again.
The recipe below is designed to deliver protein. In my quest to look better in my clothes, I have had to change my life style. You know, exercise and healthy diet. So I developed this recipe to be low in fat and high in protein. I make the batch and freeze half in single serving containers. In fact I'm making a batch tomorrow.
What do all people have in common? Food! Invite some friends over. Maybe you can host a chili contest.
INGREDIENTS
1 lb. very lean ground beef (or turkey)
3/4 cup chopped onion
1 1/2 tablespoons Mexene Chili Powder (Kroger has it)
1/2 teaspoon salt
1/4 teaspoon ground cumin
8oz. tomatoes sauce
14.5oz. can Furmano's petite diced tomatoes
10oz. can Rotel Mexican Lime & Cilantro diced tomatoes
15oz. can Black Beans (rinsed and drained)
PREPARATION
In an iron skillet brown the onion in olive oil for about 5 minutes then add the ground beef and brown. Drain the excess fat. Stir in the remaining ingredients. Mix well. Cover the skillet with a sheet of foil and simmer for about 30 minutes. Freeze the leftovers in one serving containers.
May be served right away, however the chili reaches its peak flavor after aging for 3 hours.
Try serving over blue corn chips topped with cheese and an ice cold Diet Mountain Dew. Makes 6 servings.
Contributors: Indiucky