Yummy, Low-Fat Chili

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The snow storm that left most of the mid-west off the roads had me trapped inside my apartment. Which was good news for my roommate and I, because that meant all I could really do was cook. So I did.

There is nothing more comforting than a hot bowl of chili on a cold and snowy day. For those of you who are concerned, this is a lighter chili, but packs a TON of flavor (even before I drown it in buffalo sauce). Minimal ingredients, low-fat, and delicious…so why not?

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I used ground round which was 85% lean and 15% fat. If you really wanted to make this even lower in fat, use ground sirloin or ground turkey, it would be just as delicious. It’s also bulked up with extra beans and tomatos. Briefly cooking the cocoa, chili powder, and tomato paste before adding the beef really helps intensify the flavors, so make sure you prepare your chili exactly as directed.

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To avoid messing up, I always have everything “mise en placed”, or everything in place.

1 tbsp veg oil

1 medium onion, chopped

4 cloves of garlic, chopped (I used 4 teaspoons of minced, jarred garlic)

2 tsp salt

1 tsp pepper

2 tbsp tomato paste

2 tbsp chili powder

2 tbsp unsweetened cocoa powder

1 lb ground round, or sirloin, or turkey

2 cans (14.5 oz each) diced tomatos in juice

2 cans (15.5 oz each) pinto beans, drained and rinsed

Any ingredients that you love to put on your chili ie sour cream, cheddar cheese, scallions, BUFFALO SAUCE!

In a large saucepan (I used the same pot i use to boil pasta, it was perfect) heat the veggie oil over medium-high heat. Saute onions, garlic, salt & pepper until soft, stirring frequently for about 3-5 minutes.

Add chili powder, cocoa powder, and tomato paste. Cook. Stirring frequently until the mixture becomes fragrant. If it looks like everything is burning to the bottom of the pan, dont freak out, your doing just fine. Do this for about a minute, then add your beef to the pot. Breaking it down with a wooden spoon until the meat is no longer pink, about 8-10 minutes. The fat from the beef will help you scrape the bits of the chili powder mixture off of the pan.

Add tomatoes (with their juice) and beans. Crank the heat up high and let it reach a boil, then turn it down and let it simmer until chili is thickened, about 10-15 minutes.

That’s it. It’s that easy, with that minimal of ingredients, and it’s so good. No left overs in my house. I topped my with franks buffalo sauce. I tend to keep things simple.

Now get to cookin’!!!

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Holy Snow Storm, Batman.

Giant, sticky, yucky flakes of snow have been falling to the ground here in St. Louis for about an hour now. It’s coming down hard, and there’s no sign of stopping anytime soon. Schools are closed and half of the staff at my work stayed home with their kids. Sadly, my big girl job is showing no signs of closing early. I’d love nothing more than to be at home making my chicken pot pie, but instead I’m stuck at this desk watching the snow and sleet pile up on the salt covered roads, and completley dreading the drive home. If you gathered from this little rant that I don’t like the snow, you are correct!

On another note, my blog has been up for almost three days now, and I’m suprised at all the views and likes I’ve gotten! So far I’m having a lot of fun with all of this, and I’m having a hard time not showing it off and spreading the word. I wanted to start my own food blog a long time ago, so the people who have recently pushed me to do this, a big thanks to you. I am blessed to have people like you in my life, and you know I will ALWAYS have something baked fresh and delicious for you!