Hello all! Tracy here. It was unseasonably cold and rainy here in our neck of the woods recently. On days where I find myself putting my warm clothes on, I start to look for comfort food – preferably something that I know my family of meat loving boys will eat. Even the pickiest of eaters in your family will love this chili recipe – especially if you top it with cheese and serve it with a pile of Fritos. If you like things a little spicy, like we do, you can also add some diced jalapenos to the top. If you follow Weight Watchers (or attempt to, like me), this comes to 2 Freestyle Points for a one cup serving! With the new Freestyle program I’ve added extra beans so it’s extra filling with lower points! Makes 8 servings.
1 ½ lbs 95% lean ground beef (You can also use half ground beef, half ground venison, as we often do).
1 c. chopped onion
3 to 4 cloves garlic, minced
1 ½ T. chili powder
¾ tsp. salt
1 ½ tsp. ground cumin
1 ¼ tsp. dried oregano leaves
¼ tsp. ground cayenne pepper
2 cans (16 oz. each) petite diced tomatoes
1 can (16 oz.) dark red kidney beans, drained
1 can (16 oz.) light red kidney beans, drained
1 can (16 oz.) pinto beans, drained
Cook beef, onions, and garlic in a large sauce pan until beef is browned; drain away any excess fat.
Stir in all remaining ingredients except the beans.
Gently stir as mixture heats to boiling, breaking up tomatoes.
Once mixture boils reduce heat to simmer; cover and simmer on low heat for approximately 30 minutes, stirring occasionally.
Stir in cans of beans, heat to boiling; reduce heat and simmer on low, uncovered, for about 20 minutes longer.
Serve topped with cheese, over Fritos, or with your favorite southern cornbread.
Weight Watchers Info.: Figured with 95% lean ground beef this recipe comes to 2 Freestyle Points for a 1 cup serving.