Wednesday, July 17, 2013

Chili Stew, Diabetic Style

I have competed in a few International Chili Society Cook-offs over the years, and won a few spots in them. I know that chili is meat and sauce,  (No Beans,) But this is a recipe for the diabetic camper, and the rest of us that like a mild spice in there life, as well. At a Cook-off the meat is normally cut in cube, no more than 3/8", but in this recipe, use ground meat, and that's O.K. This is a one pot meal, but some corn bread muffins will go very good with it.

1 pound ground beef, lean
1 medium onion, chopped
1 small green pepper, chopped
2 cans (15 ½ ounce each) Chili beans (Ranch Style Brand is my favorite.)
1 can (16 ounce) kidney beans, rinsed and drained
1 can (15 ¼ ounce) whole kernel corn, drained
1 can (14 ½ ounce) diced tomatoes with garlic and onions
1 can (8ounce) tomato sauce
1 can (4 ounce) chopped green chilies
2 to 3 tablespoons chili powder *
½ teaspoon salt

* I use the brand "Outlaw Dust" My brand, can get from Made with Love Country Store.

In a 12" Dutch oven, with 14 to 16 charcoals under it, cook the beef, onions, and green peppers until meat is no longer pink; drain. Stir in remaining ingredients. Bring to a boil. Remove some charcoals, leaving only 10 under oven. Cover and place the removed charcoals on the lid. Simmer 15 minutes. Remove lid and let simmer and reducing, for 10 to 20 minutes, until down to the consistency you like.

1 (8 ounce ) serving Nutrition Facts
Calories 263
Fat 5g
Saturated fat 2g
Cholesterol 17mg
Sodium 812mg
Carbohydrates 36g
Fiber 19g
Protein 19g

2 starch
1-½ lean meat
1 vegetable


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