My friend Tina asked me for my chili recipe today, so here it is. It’s simple, tasty, and does a good job covering my needed 70/30 protein to vegetable ratio. I usually make a big pot of it freeze it in meal-sized portions.
Joe’s Chili
Ingredients:
2 lbs various lean meat (I like to use a pound of ground turkey or pork and a pound of pork stew meat)
1-2 onions (optional)
3 cans petite-diced tomatoes
3 cans various beans (red kidney, pinto, black)
seasoning to taste (chili powder, onion powder, garlic powder, salt, pepper, mustard, etc.)
2 tbls apple cider vinegar
Splenda Brown Sugar to taste
Instructions:
Brown the meat (and onions if desired) in large pot. Add tomatoes and beans, stir and bring to a boil. Add seasoning and brown sugar and reduce to a simmer. I usually let it simmer for several hours (sometimes overnight) stirring occasionally, but it should be ready after simmering for an hour or two.
Note: I cook by taste so please feel free to make adjustments according to personal taste as necessary. I like to top with cheese, sour cream or plain Greek yogurt.
Let me know if you have other suggestions for improvement.
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