Chili is one of my all time favorite fall and winter meals. It makes a warm and comforting supper and rolls over nicely to make delicious and filling lunches for days to come. I've never actually followed a recipe for chili and so it always turned out differently. Some batches were good and others were not. What I wanted was one recipe that I could use to consistently make good chili. I was sick of winging it and have my craving for warm comfort unsatisfied because my pot of chili turned out to be a flop. So, I did my research. I wanted a hearty and meaty chili that wasn't overly spicy and wasn't too watery.
I found my inspiration over at Brown Eyed Baker. One of her chili recipes fit the bill perfectly and I made one small modification to better suit our tastes. This is a great recipe. It is thick and hearty and has amazing flavor. You can adjust the spices to suit your own tastes. Serve this up with some shredded cheddar cheese on top and a slice of cornbread and you are in business. As the weather continues to cool down and the snow begins to fly, I know this recipe will be gracing our table frequently.
Chili
Adapted from Brown Eyed Baker
Yields: 11 cups
1 cup = 6 POINTS+
2 lbs. lean ground beef (93/7)
1 - 29 oz. can tomato sauce
1 - 15 oz. can Bush's Chili Beans with Sauce (I used mild)
2 - 15 oz. cans Pinto beans, undrained
1 medium onion, diced
1 green bell pepper, diced
1 stalk celery, diced
1 tsp. cumin
1 tbsp. chili powder
1 tsp. black pepper
2 tsp. salt
2 bay leaves
2 c. water
In a large pot, brown beef and break into crumbles over medium heat. Drain off fat.
To beef, add all remaining ingredients. Stir to combine. Bring to a simmer over low to medium low heat.
Simmer partially covered for 2-3 hours, stirring every 15 minutes.
Adapted from Brown Eyed Baker
Yields: 11 cups
1 cup = 6 POINTS+
2 lbs. lean ground beef (93/7)
1 - 29 oz. can tomato sauce
1 - 15 oz. can Bush's Chili Beans with Sauce (I used mild)
2 - 15 oz. cans Pinto beans, undrained
1 medium onion, diced
1 green bell pepper, diced
1 stalk celery, diced
1 tsp. cumin
1 tbsp. chili powder
1 tsp. black pepper
2 tsp. salt
2 bay leaves
2 c. water
In a large pot, brown beef and break into crumbles over medium heat. Drain off fat.
To beef, add all remaining ingredients. Stir to combine. Bring to a simmer over low to medium low heat.
Simmer partially covered for 2-3 hours, stirring every 15 minutes.
I should make a note that I'll be making some healthy changes to my food blog. Don't get me wrong, I'll still post yummy cakes and cookies...but all my recipes from here on out will include Weight Watchers POINTS values and serving size. I'll also start making updates to previous posts to include the Weight Watchers POINTS values. We still live Simply Delicious Lives without added calories and fat. I've been doing Weight Watchers the Simply Delicious Living way for about 7 weeks now without feeling deprived at all and I'm 13 pounds lighter already!
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