Ladle in Red

I love chili, especially on a cold winter day.  One of my favorite recipes for chili is from the Eat, Shrink & Be Merry Cookbook called Ladle in Red.   I just happened to have everything I needed on hand, and it just happened to be a really cold winter day, so chili was on the menu. 

Here's the recipe:

1 1/2 lbs of extra lean ground beef ( i use 2lbs usually)

2tsp of minced garlic
1 cup each of diced celery, green bell pepper and red onion *note1*
1 1/2 tbsp of chili powder
1 1/2 tsp EACH of ground cumin, and dried oregano
1 tsp of ground coriander
1/2 tsp of black pepper
1 can of (19oz/540ml) diced tomato undrained ( i usually use a larger can)
1 can (14oz/398ml) tomato sauce ( if you can find no sodium added yay you!)
1 cup of beef broth (again yay you for no sodium added/fat free)
1/4 cup chopped celery leaves *see note 1*
1 tbsp of hickory flavored bbq sauce
1 can of kidney beans, drained and rinsed (19oz/540ml)
1 can of beans in tomato sauce (i don't use this and have not counted it in the w.w. points)
3 tbsp chopped fresh cilantro
1 tbsp freshly squeezed lime juice (yes you can use the plastic ones lol)
2 tsp of liquid honey

* Cook beef and garlic in a large, deep, non stick skillet or pot over medium-high heat until beef is no longer pink. Stir in the celery, onion and green pepper. Cook and stirl for about 3 minutes, or until veggies start to soften

* Stir in chili powder, cumin, oregano, coriander and black pepper (aren't you glad they are all ready to go??). Add undrained tomatoes, tomato sauce, beef broth, celery leaves, and bbq sauce. Bring mixture to a boil. Reduce heat to low. Cover and simmer for 20minutes, stirring occasionally

*Add beans and simmer, covered, for 10 minutes. Remove from heat. Stir in cilantro, lime juice and honey. Serve hot.

I usually let it simmer for longer, and it tastes super yummy, and like many things, even better the next day!  Definitely one of our favorites.

March 7, 2011