Diet Chili
Yield
8 servingsPrep
5 minCook
Ready
?Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | each |
onions
finely chopped |
|
| 2 | pounds |
beef
coarsely ground |
|
| 2 | tablespoons |
red hot chili pepper, dried
hot, ground |
|
| 3 | tablespoons |
red hot chili pepper, dried
mild, ground |
|
| 1 | each |
garlic cloves
|
|
| 1 | teaspoon |
oregano
dried, (preferably mexican) |
|
| 1 ½ | teaspoons |
cumin
|
|
| ½ | teaspoon |
salt
|
|
| 5 | each |
tomatoes
coarsely chopped |
|
| 12 | ounces |
green chili peppers
whole |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 2 | each |
onions
finely chopped |
|
| 907.2 | g |
beef
coarsely ground |
|
| 3E+1 | ml |
red hot chili pepper, dried
hot, ground |
|
| 45 | ml |
red hot chili pepper, dried
mild, ground |
|
| 1 | each |
garlic cloves
|
|
| 5 | ml |
oregano
dried, (preferably mexican) |
|
| 7.5 | ml |
cumin
|
|
| 2.5 | ml |
salt
|
|
| 5 | each |
tomatoes
coarsely chopped |
|
| 346.8 | ml/g |
green chili peppers
whole |
|
Directions
Heat the oil in a medium-sized heavy saucepan over medium heat.
Add the onions and cook until they are translucent.
Combine the meat with the ground chile, garlic, oregano, cumin, and salt.
Add this meat-and-spice mixture to the pan.
Break up any lumps with a fork and cook, stirring occasionally, about 15 minutes until the meat is evenly browned.
Add the tomatoes and green chiles with their liquid.
Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour.
Stir occasionally, adding water if necessary.
Taste and adjust seasonings.
Allow to cool, then refrigerate.
When fat has risen and congealed, skim it off, than reheat chili.
