If you go to my old blog via this tag link http://carson-crazies.livejournal.com/tag/recipes you can see the recipes from the old blog that I remembered to tag. I decided to go on and repost the chili one though - since I've also gotten several requests for it lately. Here we go...
My Chili recipe:
2 lbs LEAN ground beef - 93/7 (could use turkey, or lamb, or venison - I often mix venison/beef)
28 oz can of crushed tomatoes
1 can diced tomatoes and green chiles (mild or hot) about 12-15 oz
1 to 2 15 oz can of beans (I use canned kidney or black) drained and rinsed
1 jalopeno, seeded and diced
1 medium onion
2-3 cloves garlic
1/2 large green bell pepper (optional)
24-32 oz chicken stock (low fat)
3 Tbsp chili powder (more or less to taste)
1 Tbsp cumin
1-2 tsp Basil
salt to taste
1/2 Bud Light (or other light beer is optional)
Serves about 8-10, give or take, and a serving is about 1-1/3 cups for 5 pts (or 1 cup for 3.5)
In a large stock pot start browning the beef. Chop and drop the onion and bell pepper into the pot as you're browning the beef. As the beef is getting closer to brown, chop and drop the garlic and the jalopeno (you don't want the garlic overcooking and becoming bitter). Drain. Put in the spices (including salt) and stir to toast for about a minute. If you're using beer, pour 1/2 of a Bud Light in, and use it to deglaze the pan (ie scrape up the bits of yummies on the bottom). If you're not using beer, use about a cup of the stock. Let that simmer and reduce for about 1 minute.
Next add all of the tomatoes & beans, followed by the stock until slightly thinner than your preferred consistency - as it will cook down some. Simmer for about an hour or three (or however long you have - sometimes I only have 30 mins).Your points may vary depending on the yield, but I typically get about 8 servings (give or take), 1-1/3 cups for 5 points.
Options - you can use a chipotle in adobo sauce for the jalopeno (very hot though), and you could use red wine (adjust points) to deglaze the pot (or just use the chicken stock if you don't like cooking with alcohol). If the beef is superlean (like 96% lean) I'd use some EVOO when browning the beef. This particular recipe is easily adjusted to taste. If you like it spicier add more jalopeno, or some of the seeds... or an extra can of green chilis, or some crushed red pepper, or all of the above. Enjoy!