Ultimate Portion Fix/21 Day Fix Grandnanny’s Chili

There is still enough cold and damp weather left here in West Tennessee to make me want something to eat that will warm me up. My chili really does that! For years and years, I made a “not so homemade” version of chili using a prepackaged mix, the kind with a bunch of different spices in individual packets and it was always just so-so tasting.

Changing my eating habits with the help of the 21 Day Fix, prompted me to rethink my chili. So I went to work researching a bunch of recipes and coming up with a common ingredient list. From there I played with making it twice and came up with what I thought was a great tasting recipe. Later that day Hubby came home proclaiming that something smelled great. Now we have been together 14 years and he would NEVER eat my chili or anyone’s homemade chili for that matter. Heartburn problems. But he said it smelled so good that he had to try it and sure enough he LOVED it. Now I have it in our regular dinner rotation, and even make it in the summer for chili dogs!

“Fixing” my chili meant cleaning up my ingredients. Lean ground beef 93%/7%  or even ground turkey for my meat. No salt added tomato products and beans if I can. Being in charge of how much salt goes into it is perfect for me because my taste for salty things has changed so much!

I have changed the beans to anything from pinto to dark red or light red kidney beans and black beans. They all taste great!  I like to top it with some cheese and green onions sometimes too! The recipe doubles and triples very well, so I usually make enough to put some in the freezer.

TERESA’S “FIXED” CHILI
1 pound lean ground beef
1 clove garlic, chopped
1 small onion, chopped
One 15-ounce can of tomato puree (or tomato sauce)
One 15-ounce can diced tomatoes
One 15-ounce can pinto/red kidney beans, drained and rinsed
1 cup water
2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1/2 teaspoon onion powder
1 teaspoon or less sea salt
1/4 teaspoon cayenne pepper
black pepper to taste
INSTANT POT DIRECTIONS for 6 QUART POT
Turn pot on SAUTE, when HOT brown ground beef, onion and garlic together. Drain any grease from pot. Add the beans, water and spices and process on MANUAL for 8 minutes. QUICK RELEASE and stir in both cans of tomatoes and put on SAUTE till it comes to a boil, BOIL for about 10 min, stirring often, so the tomatoes don’t stick.
This is a thin chili. If I want to thicken it, I go easy on the salt and cook it down a little mashing some beans to release their starch or you can use a little masa mixed with water to thicken it.
4-6 SERVINGS
1 RED, 1 GREEN, 1/2 YELLOW— I it serve from my green container which is a 1 cup serving
STOVE TOP DIRECTIONS
Cook ground beef over medium heat until browned.
Add onion and garlic towards the end and soften them.
Drain well and then add the tomato sauce, tomatoes, water, beans, and spices.
Stir together well, cover, and then reduce the heat to low.
Simmer for 1 hour, stirring occasionally.
4-6 SERVINGS
1 RED, 1 GREEN, 1/2YELLOW– 1 cup serving I serve it from my green container which is a 1 cup serving
This is a thin chili. If I want to thicken it, I go easy on the salt and cook it down a little mashing some beans to release their starch or you can use a little masa mixed with water to thicken it.

One of the ways I like to serve it is to make a “copycat” Wendy’s Taco Salad

 

 

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