Posted: Oct. 15 2006, 20:50 ET
Made this tonight... I didn't drain the tomato's and there was too much liquid. For diet people, increase the amount of boneless beef roast to 600g, don't use ground beef or kidney beans. Remeber, some diet people are allowed 3 servings of beef per week while others are allowed only one.
I divided the chili into 6 portions. It can be frozen as well.
400g (14 oz.) boneless beef roast - cut into 1 inch cubes
200g (7 oz.) extra-lean ground beef (MAINTENANCE)
2 cloves garlic, minced
1 tablespoon and 1-¼ teaspoons chili powder
¾ teaspoon ground cumin
1-¼ teaspoons dried oregano
¾ of a (14 ounce) can beef broth, divided
¼ teaspoon salt
1/8 teaspoon ground black pepper
*Can add the following to make it more like Tex-Mex Chili
6oz. (180g or 1 cup) of kidney beans (MAINTENANCE)
20oz. (520g) canned tomatoes, drained
3 tbsp (45ml) Hunts/Unico Tomato Paste
3 tbsp liquid sweetener
12 oz (330g) celery and/or green pepper, chopped
7.5 oz (210g) onion, chopped
DIRECTIONS – in a slow cooker/crock pot
1. Spray a large skillet with Pam in over medium high heat. Sauté the beef cubes for 2 minutes. Put in slow cooker.
2. Brown ground beef in skillet. Once browned, add to slow cooker.
3. Add garlic. Place the chili powder, cumin, the salt and ground black pepper and oregano over the meat and pour in 1/2 can of the broth. Add tomatoes (drained), tomato paste, vegetables, kidney beans, and sweetener.
4. Stir together well, bring to a boil, and reduce heat to low and let simmer. Pour in remaining broth and simmer 2 hours more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend.
DIRECTIONS – in a Skillet
1. Spray a large skillet with Pam in over medium high heat. Sauté the beef cubes for 2 minutes. Reduce heat to medium and stir in the garlic.
2. In a small bowl, combine the chili powder, and cumin. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1/2 of the can of the broth. Add tomatoes (drained), tomato paste, vegetables, kidney beans, and sweetener.
3. Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes. Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend.
Got this from Allrecipes.com and edited it for allowable foods & portions
YIELD: 6 protein, 6 vegetable servings, 3 misc. serving of tomato paste, 3 misc. serving sweetener.
Please check this for mistakes... thanks!
Posted: Oct. 19 2006, 03:47 ET
I think I am gonna have to try this recipe out...I really want some chili. I know I will have to make sure my mom makes this for the Super Bowl Party for out football pool come the end of January because it just would not be the same if I couldn't have chili, lol. I will say I will miss the kidney beans...I love chili, *sigh*. I am sure there must be alternatives.
Thanks for the recipe Tabi!
Posted: Apr. 18 2007, 10:54 ET
I just wanted to say that I made this over the weekend (with all ingredients listed - no tomato paste, I was out, & I substituted the beef for diced turkey breast) and OMG!! This is the best Chili ever! My boyfriend and my brother had some and they love it too. It makes a lot, but I froze some portions for quick meals. And, if you make it with Chicken or Turkey, or Tofu chicken or beef grounds - you could have it a few times a week.
SO GOOD!! My new comfort food!