Let's talk about Chili

Then how are you tracking calories if you don't know. Wait, this is a calorie counting website, right?

I also cook competitively - chili, ribs, wings, bbq in general. Best success has been with chili. I tweak my recipe based on the crowd that's expected (chili die hards get hotter and the color has to be more accurate - whereas a "charity event" will garnish less spice and more meat...etc.)

This is the recipe that has gotten the best results - I am undefeated with this particular recipe; 4-0. I'm not saying it is healthy, or fat free, or anything... it's just excellent chili. I’d classify it as a medium-hot spiciness. You can cut down on the spice by leaving out the habanero flakes, or cutting down on the peppers used.

I plugged it all into MFP and this is what I get per serving (makes 8 servings):

604 calories / 37g protein / 55g carbs / 26g fat

-1.25lb ground sirloin 90/10
-0.75lb chorizo sausage – loose, not in the casing
-1 medium sweet onion - diced
-4 cloves minced garlic
2-packets McCormick chili seasoning
1.5 teaspoon dehydrated habanero flakes
2 tablespoons chili powder
2 tablespoons ground cumin
1- 46oz can Red Gold tomato juice
2- 10oz cans of diced tomatoes (Rotels with chiles)
1-15oz can of dark red kidney beans – washed and drained before adding
1-15oz can of chili hot beans - added as is, with juice
1-15oz can of black beans – washed and drained before adding
1 Anaheim pepper – de-seeded - diced
1 Serrano pepper – de-seeded - diced
1 Poblano pepper – de-seeded - diced
8oz Porter beer – I use Founder’s Porter
Salt
Pepper

The spices I listed were to taste, not exact - so take those measurements as guidelines not rules. Also, for competitions I will buy whole cumin seeds – toast them lightly in a skillet, then grind them fresh in a coffee grinder for a lot more aroma – but the ground cumin you can buy works just fine.

Instructions:

Brown ground beef and chorizo in a large pot. After browned, drain the majority of the fat in the bottom of the pot. Put all spices, diced onion and minced garlic back in and stir so that spices are mixed well. Continue to brown meat until the onions are opaque. Add the tomato juice, diced tomatoes, and diced peppers. Bring to a boil and add the beer. Simmer until the peppers are cooked through (~25 minutes). Lastly, add the beans and cook another approximate 15 minutes until the beans are tender. Adjust flavor with more pepper flakes, salt, pepper, cumin and chili powder as necessary. My one tip is that you will use a LOT more chili powder than you expect. Don’t worry, add liberally.

I was thinking about making a white chicken chili soon.. but I may have to try some of these