The German Gal

Ingredients

•2 1/2 lbs. lean ground beef •1 large onion, coarsely chopped •2 medium cloves garlic, chopped •1/2 tbsp. ground hot red chili •2 1/2 tbsp. ground mild red chili •1 1/2 tbsp. ground cumin •1 1/2 tsp. salt •1 (15 ounce) can tomato sauce •1 (28 ounce) can peeled whole tomatoes •1 (16 ounce) can pinto or kidney beans, rinsed.

I’m borrowing this excellent Low-Cal, High Protein chili recipe from Jane Butel’s book Chili Madness.  I use this as my starting point so I will list the directions and ingredients straight from the book. But I will then list my shortcuts and extra ingredients that help make it even leaner and tastier!

Directions:

• Add the beef, onions, and garlic to a large pot. Break up any lumps with a fork and cook over medium heat, stirring occasionally, until the meat is browned.
• Stir in the ground chili, half of the cumin, and salt until thoroughly blended. Add the water, tomato sauce, and tomatoes, mashing with a fork.
• Bring the mixture to a boil, then lower the heat and simmer, uncovered for about 90 minutes, stirring the chili occasionally.
• Taste and adjust the seasoning, adding the remaining cumin. Stir in the beans and simmer, uncovered, 30 minutes longer. Top with optional sour cream.

So that’s the official version and cook time of over 2 hours! I’m all about make things easier so let me share my first modification.

1. Get a pressure cooker! This not only allows you to cook faster, but it makes the over all browning and cooking easier.
   1. Browning is now cut down to 5 minutes.
   2. Total cook time is reduced to 30 minutes!
2. Use ground Turkey! Not only is ground turkey leaner, but when tossed in with these ingredients, the flavor just comes to life. I use 3 pounds.
3. Add a packet of Tasty Bites Lentils and Beans. This really complements the existing tomato sauce and spices.
4. Add 1 tbsp. cinnamon! This little addition really helps cater to those that love Cincinnati Style Chile!
5. Add chipotle Chile