Day 167 - Kara's Favorite Fall Chili

Salt andWhen the leaves begin to turn and the air becomes crisp, when daylight is lost and my toes crave socks my thoughts turn to slightly heavier and warm meals. Stew is one of my go-to fall/winter favorites. Chili is the other.

At school yesterday they had the annual chili cook-off where student teams compete for top prizes and bragging rights--a big deal being a student at the Culinary Institute of America. I was unable to attend, my hands needs at home to renovate my family room. So I decide to rifle through my recipes and re-write last winter's chili recipe. Here's what I came up with:

With some whole wheat tortilla chips to dip.

Kara's Favorite Fall Chili:


1.5 pounds 90/10 ground beef
1 - 28oz can tomato puree
2 - 28oz cans crushed tomatoes
1 - 15.5 oz can red kidney beans
1 - 15.5 oz can kidney beans
2 jumbo green bell peppers
2 jumbo sweet yellow onions
1 tsp. cayenne pepper powder
1 tsp ground cumin
2 Tbsp. chili powder
2 each beef boulion cubes
Salt and Pepper to taste


To make you will need an 8-10 quart stock pot.

1. Chop onions and peppers into large, even chunks.
2. Place ground beef into the pot and cook over medium heat till browned. Once cooked, strain in a colander in the sink to remove and discard fat. Set aside.
3. In the same pot place the chopped onions and cook on medium high heat till caramelized, lightly golden brown and transluscent.
4. Add the chopped bell peppers and cook for an additional 2 minutes.
5. Add the tomato puree, crushed tomatoes, red and pink kidney beans.
6. Add seasonings as well as salt and pepper to taste.
7. With a knife finely chop boulion cubes till powdered; add to pot.
8. Add 1/2 cup water, stir, cover and allow to simmer on medium low heat for at least 1 hour. I leave the lid slightly cracked so the chili reduces and thickens some.

Serving size: 1 cup (5 PP for Weight Watchers) or 1.5 cups (7PP)
Makes 16 cups (Too much? Cut the recipe in half, freeze 1 cup portions in Ziplock baggies for easy grab-and-heat week night meals) 

I like to add a couple tablespoons of sour cream or shredded cheddar cheese to top it off. I have also been known to pour it over a mini loaf of corn bread as well : ) Oh yum!

This recipe is packed with veggies, fiber and flavor. Enjoy!

Tomorrow: A new light breakfast idea: you would swear it's a dessret