I need a GREAT Chili recipe!!

Check out Rachel Rays Black Bean chili on the Food network site SO GOOD!

Hi!

I'm giving you a family original recipe. I use all organic ingredients and opt for lower sodium and lower sugar stuff too. I also use ground sirlion. I have tried it with ground turkey, but honestly, it's best when prepared as is. Its my uncle's recipe. He was a firefighter for almost 40 years, this recipe has been perfected! Its also alot, and it really messes with the taste when you try to cut the recipe. I just make the whole thing and freeze what I'm not going to use. It comes in handy during the winter.

Holly:flowerforyou:

Firehouse Chili

2 1/2 lbs ground beef
3 medium onions, chopped or sliced
5 celery stalks, chopped
1- 8oz can of tomato paste
1- 15oz can of tomato sauce
1- 15oz can of tomato soup
1- 15oz can of diced tomatoes or fresh diced tomaotes
2 tbls ketchup
3 cups water
1 can brooks chili hot beans
1 tbls prepared mustard
1/2 tsp pepper
chili powder to taste
salt to taste
2 chopped up green peppers (optional)

Cook meat in skillet till brown, stirring to crumble, add salt and pepper . Saute onions, celery and green pepper in olive oil approx 5 minutes. In a large soup pot mix tomato paste, sauce, soup, ketchup mustard, tomatoes, and water. Bring to slow simmer. Add meat, onions and celery and green peppers to pot. Add chili powder. Simmer for 1 hour. Add chili beans 10 minutes before chili is done.

It is already in the MFP database under: Holly's Homemade Firehouse Chili

(these stats are based on using ground sirlion, green peppers, and canned stuff that is low sodium and low sugar, HFCS free.)

Servings: 1 cup 1 container (16 cups ea.)
Calories 152 Sodium 606 mg
Total Fat 3 g Potassium 349 mg
Saturated 1 g Total Carbs 17 g
Polyunsat 0 g Dietary Fiber 4 g
Monounsat 0 g Sugars 6 g
Trans 0 g Protein 16 g
Cholesterol 33 mg
Vitamin A 8% Calcium 5%
Vitamin C 18% Iron 15%

This recipe has won awards at local chili cook-offs. I almost always make it vegetarian---- feed it to meat-eaters and they never know the difference. You can make it with meat, too.

1 bag Morningstar farms veggie recipe sprinkles (veggie hamburger meat found in frozen section) or ground "whatever" (try BUFFALO!)
1 package wic fowler's chili mix
1 can light beer
1 can rotel diced tomatoes and green chilis (Or if you don't want it too hot, use regular diced tomatoes)

Now for the healthy add-ons:
This is Texas-style chili so NO BEANS but try serving black beans on the side for extra fiber
1/2 c carrots, steamed and shredded thin
1 c diced onions
1/2 c chopped fresh cilantro (if you can't get this, leave it out. Don't use dried cilantro as it is an abomination)
1/2 c diced tomatoes
plain greek yogurt (1%)
Low-fat sharp cheddar cheese
Diced Avocados

For hotter chili, add assorted peppers to your taste: jalapenos, habaneros, chipotle...all good.

If you are using ground meat, brown and drain with half of the onions, first. If you are using the recipe sprinkles, just dump into your large soup pot or sauce pan with onions. Add the chili mix according to package directions. Substitute beer for water and Rotel or diced tomatoes for tomato sauce. Add shredded carrots. Bring to a boil, then reduce heat and simmer for 2-3 hours minimum. NOTE: veggie sprinkles will break down faster than ground meat so don't cook them more than 2 hours.

Serve in bowls topped with cilantro, tomatoes, greek yogurt (like sour cream), cheese, remaining onions and avocados

One of the best recipes I've ever had:
http://www.eddieoneverything.com/recipes/vegetarian-chili.php

Edit: Ooops, I guess HTML is not allowed in these forums! Here it is cut-and-pasted:

This recipe makes some of the best chili you’ll ever have in your life. No kidding. Even though it’s a vegetarian recipe, your meat loving friends will all love this recipe.
If you’d like, you could add meat. But take my word for it – it’s not necessary.
Vegetarian Chili
2 (15 ounce) cans pinto beans, drained and rinsed
1 (28 ounce) can crushed tomatoes
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can white hominy, drained
1 (6 ounce) can tomato paste
3 chopped green chilies
2 medium zucchini, halved and thinly sliced
1 medium onion, chopped
2.5 cups water
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon sugar
Shredded cheese
Sour Cream
In a large kettle, combine the first group of ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes. Serve topped with cheese & sour cream.

Chili Con Turkey

1 lb. ground turkey
1 Can (14 oz) Rotel original
1 Can Black Beans, rinsed
1 Can sweet corn, drained
1 Package chili seasoning
1 Tbs. ground flax seed

Brown Turkey. Add everything else but the rice and cook over low heat for at least 10 minutes. (Or put it in the crock pot and slow cook it on low)

Serve over the brown rice.

Serves 4. Calories 482

(I entered this recipe in the listed foods so you can look for it there when you put it in your food diary.)

Enjoy

I can tell you, it's my favorite soup! Her restaurant was called Soulful Soups, if that means anything to ya?! It went great with her homemade beer bread...mmmmm