This recipe may be low on the glycemic index, but awesome on flavor! While you could make this in under an hour, try preparing it in a slow cooker. If you haven’t discovered the effect “low and slow” has on your meals try it! Low and Slow refers to cooking your foods over low heat, and taking time for them to cook all the way through. The longer it takes the meat to cook throughout, the better it tastes when complete.
Ingredients for 4 servings
12 oz extra lean ground beef
1 cup chopped onion
1 cup chopped bell pepper
2 stalks celery, chopped
1 1/3 cup canned red kidney beans, drained and rinsed well
1 1/3 cup chicken broth
1 cup salsa
1 tsp cumin
1 tsp chili powder
1 tsp oregano
salt and pepper to taste (but easy on the salt!)
Directions
I like to roughly chop the vegetable, the larger pieces stand up to chili better than small pieces. The smaller the piece the quicker it cooks. You’ve also got to contend with the small pieces giving up all their flavor and becoming very soft, perhaps even soggy in the whole dish…That texture won’t add anything to your finished dish.
While you’re chopping the vegetables, you can toss the beef into a large stock pot and brown the meat over medium-high heat. It should take you about 10 minutes, plenty of time to chop those veggies while you occasionally turn the meat over the heat.
Next, add in the onion, bell peppers, celery, cumin, chili powder and oregano, kidney beans, broth and salsa.
Bring your pot to a boil, then reduce to simmer, covered for approximately 15 minutes.
The dish will be great. But for additional flavor, try substituting 4 ounces of the beef with some reduced-fat spicy ground sausage or ground lamb. The tenderness of those meats will do amazing things to your finished chili.
You could also add in more spices, if you’re into that! I personally like adding a bit of apple cider vinegar and a mixture of my favorite ground peppers (black, red, Cayenne, etc). WOOO that’s good!
Let me know what you think of this one!
