Best Chili Recipe

Chili

Tasty meals don’t have to be expensive or fancy. This HCG approved Chili recipe leaves my old recipe in the dust! Make this your new family chili recipe and be a huge hit at the next cook-off. This hearty meal will satisfy the meat lover in your family. This recipe makes a large batch of chili and can be frozen for a no-prep, quick fix family dinner. Freezing food in large amounts is a great tip for saving time on those last minute meals!

INGREDIENTS

1 1/2 pounds lean ground beef

1/4 c onion, minced

8 garlic cloves, minced or pressed

4 c tomatoes, chopped

4 c water

4 Tbsp apple cider vinegar

3 Tbsp paprika

1/4 tsp ground cloves

1 Tbsp ginger

1 1/2 Tbsp oregano, dried

2 Tbsp chili powder

1 tsp crushed bay leaves (or 3 whole dried leaves, removed before serving)

1 tsp onion powder

1/8 tsp cayenne pepper

1/4 tsp Morton light salt

1/2 tsp black pepper

2 stalks green onion, sliced

DIRECTIONS FOR SLOW COOKER

1) Brown ground beef in a large skillet (about 5 minutes) and add minced onion and garlic. Transfer to slow cooker.

2) Stir in 3 cups water and tomatoes. Add vinegar and spices and cook, covered, on HIGH for 3-4 hours or on LOW for 5-6 hours until liquid is reduced. Check after a few hours and add remaining water as needed to prevent burning. The longer it cooks, the more flavor it will have!

3) Serve and garnish with green onions.

DIRECTIONS FOR COOKTOP

1) Brown ground beef in a large skillet (about 5 minutes) and add minced onion and garlic. Transfer to dutch oven or large pot.

2) Stir in 3 cups water, tomatoes, vinegar and spices. Bring to a boil, cover, and reduce heat to medium-high. Cook for 1 hour until liquid reduces. Check after 30 minutes and add remaining water as needed to prevent burning. The longer it cooks, the more flavor it will have!

3) Serve and garnish with green onions.

TO FREEZE

Let chili stand 30 minutes. Put chili mixture into 1-gallon, zip-top plastic freezer bags; seal and lay bag flat in freezer. Freeze up to 1 month. Thaw frozen chili overnight in refrigerator or defrost in microwave. Pour thawed chili into a large glass baking dish. Cover tightly with heavy-duty plastic wrap, and fold back a corner to allow steam to escape. Microwave at HIGH 5 to 6 minutes or until bubbly, stirring after 3 minutes.

 

Makes 6 servings.

235.3 cal; 9.7 g fat; 13.6 g carb; 4.9 g fiber; 26.6 g protein

Comments

  1. Delicious and very nutritious recipe. Looking forward to reading more from you soon. Thanks for the share.

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