Chili

The case of the chopped finger didn't slow Marily down one bit. I had to play nurse and bandage her up, but she was good to go after that. Friday night, she prepared our favorite chili recipe...which originally was just for us, but then a few of our friends came over for an impromptu gathering. Typically, the chili would be good for nice hearty servings and then lunch or dinner the next day, but since we didn't know about our guest until the dish was already on the stove we had just enough (~5 average servings). This recipe is low carb, which is great for anyone on a diet, but is absolutely tasty. We kick it up since we like spicy foods.

Chili (adapted from Men's Health TNT Diet)

Ingredients:
2 tablespoons olive oil
1 pound lean ground beef
1 red bell pepper
1 yellow bell pepper
1 green bell pepper (we add this for the color)
1 teaspoon chopped garlic (or more generous depending on your tastes...we always put more)
1 can (14.5 oz) diced tomatoes (we substitute this with 2x12oz Rotel dice tomatoes & green chilis for the added heat) - full can, do not drain
1 can (8oz) tomato sauce
1/2 cup water
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon crushed red pepper flakes (we get very liberal for added heat)
1 package McCormick original chili mix; for speed, otherwise you can add the individual spices w/*:
*1/4 cup chili powder
*1 tablespoon ground cumin
*1 teaspoon ground coriander
Salt & fresh ground pepper
Toppings:
grated cheddar or Monterey Jack cheese
sour cream

Preparation:

1. Heat the olive oil in a large pot over medium heat. Add the lean ground beef and cook until browned.
2. Add the bell peppers, garlic, tomatoes, tomato sauce, water, vinegar, Worcestershire, chili mix (or chili power, cumin, coriander) and pepper flakes and mix together. Cover and simmer, stirring occasionally for 20-30 minutes, until desired thickness. Taste and season with salt & pepper if needed. Serve with grated cheese and sour cream on top.

Enjoy!!