Yeah, remember a while back how I blogged about chili and said that stuff never makes its way into my house?
I sort of lied…
Not that I hate chili or anything. Just that it’s not the healthiest thing on this planet when it’s all-out-Superbowl-style complete with cheese, sour cream, Fritos, and more cheese. But last night, the Ryan was working a bit late and in my huff (I hate when he does, but he has to, so I just grumpily distract myself with household chores or what-have-you until he comes home) I went crazy with baking (blog about that tomorrow!), making fresh guac (found some new, better-tasting avocados) and making homemade corn tortilla chips (from the leftover enchilada tortillas). Right smack in the middle as I was starting to sweat from the heat emanating from my oven, I realized – holy crap, girl, you don’t have anything thawed OR planned for dinner. D’oh!!
So, I started doing kitchen recon, throwing open the freezer, pantry, fridge, and every cabinet in my house trying to figure out what I could come up with. As I mentioned yesterday, the Ryan wants to go back on his diet, which is pretty limiting because it’s calorie-based. He actually has his own blog and wrote about that yesterday, you should check it out if you’re interested. Anyway, after doing all of the calculations as I was cooking last night, the per serving calorie count on this chili (provided you don’t add Fritos, sour cream or cheese) is not that high. I estimated, but if you’re interested, I will certainly calculate it all out to an accurate number.
The idea for chili came as a way to use leftovers – I had tomato sauce and puree in the freezer from the enchilada sauce, an extra can of pinto beans and Rotel tomatoes and jalapenos from the tortilla soup, some ground beef that was just hanging out (I never really know what to do with that stuff), some celery that was starting to get..yuck..and a couple onions. So what can you do with all that? Put it in a pot, that’s what.
I promptly consulted Allrecipes for some chili recipes, and then moved on to Google and basically made it up as I went…which means I didn’t write it down. So, in an effort to not only share the recipe, but to have a record of it if I should decide to make it again, I am posting it here. 🙂 Sadly, there are no step-by-step pictures because I made it in a frenzy last night. But that’s okay – it’s chili, not rocket science!
Let’s make some!
16 oz pureed tomatoes
16 oz tomato sauce
1 can (10 oz) Ro*Tel diced tomatoes and jalapenos
3 cups beef broth (I used low sodium but both the Ryan and I thought the chili still came out a bit salty – use no sodium if you can)
1 lb ground beef
1 & 1/2 cup onion, chopped
1/4 cup chili powder
1/2 cup celery, chopped
1 red bell pepper (or green, if you’d prefer), chopped
3 tsp cumin
3 tsp garlic powder
1 tsp salt
1 tsp black pepper
1/4 tsp cayenne pepper
2 tsp dried oregano
1 tsp paprika
1 & 1/2 tsp unsweetened cocoa powder
1 & 1/2 tsp corn meal
1 tsp sugar
1 can pinto beans, drained.
Pour tomato products, broth, spices, beans and veggies in a pot and start simmering. Brown the ground beef in a skillet until cooked. Drain all the grease/fat and add to chili. Bring to a boil, and then simmer, covered, for two hours, stirring occasionally so it doesn’t stick to the bottom of your pot. If you’d like a thicker consistency, add about a tablespoon of cornstarch.
And that’s it! Garnish with sour cream, cheese or Fritos if you so desire. And check out the calories – the highest amount of calories in that is the ground beef, but divided up into about 10 servings, each per serving count worked out to be like 3-400 calories per bowl (without garnish), which is not bad at all since it’s an entire meal. Next time I cook this, I will give you exact numbers. 🙂 Enjoy!!