This hearty chili recipe is a great choice as there are many ways you can choose to eat this. It has approximately 400-600 calories depending how you make it or choose to eat it. Be sure to calculate the ingredients you use to calculate more precisely as this total will vary depending how you choose to prepare the recipe or choose to eat it. This recipe packs a great amount of protein at 50 grams, this is great for helping you to reach your protein intake goal.
- 3.3 pounds of lean ground beef
- 1/2 bulb of raw garlic
- 3 teaspoons of chili powder (more if you want, and you can add some cayenne pepper as well for spice)
- 900 gram tin of diced tomatoes
- 400 grams of mild salsa
- 1 red pepper
- 2 large white onions
- 3 tablespoons of olive oil (optional)
- *** If you want it more soupy you can add some tomato juice to the mixture as well to make it more of a chili soup consistency.
First you need to prepare the vegetables. Finely chop the garlic, cut the onions into slithers and finely chop the red pepper. Now take a large deep saucepan and cook all the meat until it’s a dark grey/brown color. Stir the meat constantly and make sure you break it up.
Now move the meat to large deep pot. Add 2 spoons of olive oil and the meat. Add the garlic and onion and cook until the onion is soft. Add the can of chopped tomatoes and the salsa and simmer for 10 minutes or until sauce thickens. If you want tomato juice you can add that.
Finally add finely chopped whole peppers. Add chili powder to taste (I recommend 3 teaspoons for mild taste). Leave to simmer for 20-50 mins.
There are many ways you can serve this chili. On top of rice (white or brown) or whole potatoes are my preferred choices. Oftentimes I will eat the chili on its own. So, you could definitely choose to eat it by itself as well. I often like to add beans to my chili as well so depending on your macros goal (macronutrients) you may want to do that as well. This recipe makes around 10 servings.