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January 2005
Kevin’s “Pretty Awesome” Chili
Recipe
This is my husbands specialty chili which
I can eat for breakfast, lunch, and dinner when I'm cold.
(Then I don't have to cook) He makes the "his" and "hers"
batch, using sirloin in his and soy crumbles in mine. So,
yes I "caved" and put a recipe on here that isn't vegetarian
but can easily be altered to be. Doctor the spices however
you want. Enjoy!
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3 (29-oz) cans tomato sauce or about 60 ounces using smaller
cans
1 small onion chopped
2 (16 oz) cans chili beans, undrained
2 (16 oz) cans kidney beans, drained
2 cans green chili peppers
Approximately 2 pounds ground sirloin, turkey, venison or
soy crumbles
Spices (more or less to taste)
1 Tbsp cumin
1 Tbsp cayenne
1 Tbsp chili powder
1 Tbsp hot sauce
For more spice add 6-8 hot pepper rings and small amount of
juice to taste.
Directions:
Spray bottom of a large pot with cooking spray or use a bit
of oil. Brown onions and meat (if necessary- when he makes
it for me using soy crumbles, no browning is necessary)
Add all other ingredients and cook on medium for about an
hour, then simmer on low.
Add more spices if you want.
Makes about 16 cups:
Calories about 150-175 a cup, containing about 10 grams of
protein, and about a serving (15 grams) of carb.
Fat and cholesterol will change depending on what protein
source is used, but overall it’s low.
High in soluble fiber (thanks to the beans).
Sodium is high but can be reduced using lower sodium canned
products and/or draining and rinsing the beans with a
strainer.
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