Carlos' Red Man Low Sodium Chili
| Prep Time: 10 min | Serves: 8 |
| Cooking Time: 20 min | Yield: 8 serving bowls |
I created this recipe so I could eat something low sodium yet flavorful. It's packed with protein and not an incredible amount of fat (except for some olive oil to keep it moist while cooking), and best of all doesn't take too long to make. The only "optional" ingredient however, is the beer. If you're going "low carb," use Michelob Ultra but DON'T leave out the beans - they're GOOD FOR YOU!!!
Ingredients
- 2 lb Ground Beef
- 1 1/2 medium Yellow Onion
- 1 cloves Garlic Clove
- 5 tbsp Cumin Seed
- 3 tbsp Curry Powder
- 3 tbsp Chili Powder
- 1 tbsp Organic Ground Cayenne Red Pepper
- 1 tbsp Ground Cinnamon
- 1 tbsp Cocoa Powder
- 4 oz Peppers, Chili, Green, Canned
- 15 oz black beans, canned
- 29 oz Organic Tomato Puree
- 12 oz Michelob Ultra
- 1/4 g Ground Black Pepper
Directions
In a large pot, brown the meat over medium heat.
When the meat is browned, add the onions and garlic and cook until the onion is translucent.
Add cumin, chili powder, red pepper and cinnamon while rapidly stirring, adding a little oil to keep moisture.
Add cocoa and stir, then add chilies and tomato puree, cooking until it starts to lightly bubble.
Add beer, stir and bring to a light boil. Stir, place on low heat and simmer for at least 5 minutes.
The chili can be served over rice or by itself. It's a little spicy but overly so, and it's lower in sodium than most any other chili.
Enjoy!