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Dad’s Delicious Chili

Jill’s Guilt Free Chili Recipe

Makes 12 cups
This recipe with only 9 grams of fat per serving, with sour cream (I’m using Greek Yogurt) and cheese, rivals the store bought/ restaurant chili at 28 grams per serving. So dig in guilt free.

 

Ingredients

  • 2 teaspoons olive oil
  • 2 cups onions, medium dice
  • 1 cup carrots, medium dice
  • 2 pounds ground beef, 85/15
  • 2 Tablespoons garlic
  • 2 Tablespoons chili powder
  • 1  teaspoon cumin, ground
  • 1 teaspoon smoked paprika
  • 1/2-1 teaspoon red pepper flakes, depending on how hot you like it
  • 2, 28oz cans diced tomatoes
  • 2, 15oz can tomato sauce
  • ½ cup ketchup
  • 2 Tablespoons balsamic vinegar
  • 1 teaspoon worcheshire sauce
  • 1 Tablespoon maple syrup
  • 2 teaspoons salt
  • 1, 15 oz can kidney beans, rinsed and drained
  • 1, 15.25 oz can corn, rinsed and drained
  •  sour cream
  •  cheddar cheese, shredded

 

Directions

  1. In a large pot over medium/high heat add olive oil, onions and carrots, sauté for about 5 minutes, stirring frequently.
  2. Add ground beef and garlic.  Break up beef with the back of a spoon and cook for 3-5minutes or until browned.
  3. Stir in chili powder, cumin, paprika, red pepper flakes, tomatoes, tomato sauce, ketchup, vinegar, worcheshire sauce, maple syrup and salt. Bring to a light simmer and cook for 25 minutes, stirring occasionally.
  4. Stir in beans and corn and keep low heat until ready to serve.
  5. Serve with sour cream and cheese.

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