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Recipe of the Week: Lean Mean Winter Chili

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We have been experiences a bout of snowy weather here on the east coast, and there is something about a cold snowy evening that makes me crave a hot bowl of chili and fresh baked corn bread. Chili is a great hearty meal that can be stretched to accommodate any unexpected dinner guests and with most ingredients straight from the pantry perfect for when you can’t get to the store. Just add extra beans and diced tomatoes and this meal can be expanded and still taste great. Our Lean Mean Winter Chili uses lean ground beef but, can also be made with venison, ground turkey or add chopped red pepper and extra beans for a vegetarian option. This chili also features two kinds of beans, petite diced tomatoes and smoked paprika. Add to that ground chipolte chili pepper and this chili has a great smokey flaver with a nice kick of heat without being overpowering. Lean Mean Winter Chili will definietly warm you up on a cold night without slaving for hours over a hot stove.

Lean Mean Winter Chili

1 pound lean ground meat
2 cans Pinto Beans, rinsed and drained
1 can Kidney Beans, rinsed and drained
2 cans petite diced tomatoes
1 can tomato sauce
1 large onion, finely diced
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
½ tablespoon ground chipolte chili pepper
½ tablespoon smoked paprika
2 teaspoons kosher salt
¼ teaspoon ground cayenne pepper
chopped green onion, garnish
low fat sour cream, garnish

In large pot over medium heat brown ground beef, making sure to break it up as it cooks. Once meat is completely cooked, drain off the excess grease. Add onion and cook until translusant. Next, add the rest of the ingredients and stir well. Let simmer for 1 hour. Top with low fat sour cream and chopped green onion.

Tips: To kick up the heat even more add a few dashes of your favorite hot sauce. Some other great toppings include diced jalapeño peppers, shredded cheddar cheese, and crumbled queso fresco.