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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Lower carb chili Ingredients:
2 lbs extra lean ground beef |
1 medium onion, chopped |
1 medium bell pepper, chopped |
1 small sweet red pepper, chopped |
3 cloves garlic, minced |
3 tablespoons chili powder |
1 teaspoon ground cumin |
1/2 teaspoon dried oregano |
16 ounces canned tomatoes, coarsely chopped and juice reserved |
1 1/2 tablespoons canned tomato paste |
14 1/2 ounces nonfat beef broth |
1 teaspoon bay leaves, crumbled or 1 whole bay leaf |
1 1/2 teaspoons red wine vinegar |
1/8 teaspoon table salt, to taste |
1/8 teaspoon black pepper, to taste |
Directions:
1. 1.
2. Heat large Dutch oven covered with cooking spraty over medium-high heat.
3. Add beef and cook until browned, stirring frequently, about 5 minutes.
4. 2.
5. Remove beef from pan and pour out excess fat.
6. Reduce heat to medium-low.
7. Add onion and peppers; cook until golden, stirring frequently, about 5 minutes.
8. Add garlic, chili powder, cumin and oregano, and cook 30 seconds more, stirring constantly.
9. Add tomatoes and juice, tomato paste, beef broth, bay leaf and vinegar.
10. Bring to a boil.
11. Reduce heat to low and simmer, uncovered, until slightly thickened, about 20 minutes.
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