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Look at what’s simmering on our stove right now…

(I know, I know, I need to study up on food photography.)

This is our new favorite chili recipe, given to me by my dietitian.  Our annual Halloween tradition is to have a pot of chili, but our old recipe used a seasoning packet (containing sugar) and Jason’s “secret ingredient” (a few of Wendy’s chili seasoning packets, with high fructose corn syrup).  We made this recipe Halloween night, and we are converts for life.  I’m pretty sure, judging by comments from Jason, that we’re going to be chowing down on chili a couple of times a month all fall and winter long.

Not content to leave a recipe be, of course we had to add a little something extra.  Enter the family’s newest favorite “little something”:

This stuff is GOOD.  I’m not a big Tabasco fan, but this version isn’t quite as spicy as the original.  Even the boys love it.

Incidentally, I was not yet on the phase of our plan that allowed beans when Halloween rolled around.  In addition to the big pot of chili with kidney beans, we made a half recipe, substituting finely chopped zucchini and a bit of water.  It was just as tasty.  (Happily, I am now allowed beans, and I am looking forward to those kidney beans tonight!)

Our New Favorite Chili
Recipe adapted from Cook’s Illustrated

2 Tbsp olive oil
2 medium onions, finely chopped (about 2 cups)
6 medium garlic cloves, minced or pressed
1 Tbsp chili powder
1 Tbsp ground cumin
2 tsp ground coriander
1 tsp red pepper flakes
1 tsp dried oregano
2 pounds lean ground turkey or lean ground beef (we use a pound of each)
2 cans (16 oz. ea.) low-sodium dark red kidney beans, no added sugar, drained & rinsed
1 can (28 oz.) low-sodium diced tomatoes with juice
1 can (28 oz.) low-sodium tomato puree
2-3 tsp Tabasco Chipotle sauce
Low-fat cheese, shredded (for garnish)
Non-fat sour cream (for garnish)

1. Heat oil in large heavy-bottomed nonreactive Dutch oven.  Add onions, garlic, chili powder, cumin, coriander, pepper flakes, oregano and cayenne.  Cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes.

2. Increase heat to medium-high and add the ground meat.  Break the meat up with a spoon.  Cook until no longer pink.

3. Add beans, tomatoes, tomato puree; bring to a boil, then reduce heat to low and simmer, covered, stirring occasionally for 1 hour.  Remove cover and stir in Tabasco Chiptotle sauce to taste.  Continue to simmer, uncovered, 1 hour longer, stirring occasionally.  (If chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer).

Serves 12 (1.5 cup servings)
Calories 260, Fat 7 g, Carbohydrate 26 g, Protein 23 g

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