The best Chili recipes - You can lose weight by eating calories This Chile

In this article we will see a low-calorie, protein, chili recipe high that customers are safe or have your family. Chili Bowl is not difficult, as often bad press this court as a tree and this is simply not the case.

I love chili, I can eat every season and never be unhappy with it! It 's fast and inexpensive as some of the girls I dated in college, but that's another story! Many people think thatChili Bean Pole because carbohydrates that are combined in shape. Let me begin by saying that nobody ever learned to eat the beans when they are buried in the fat of fat. Period! Chile, if done well, either pork, chicken, or even many things can be low in fat, protein turned in like the taste! The secret is to get the flavor from the ingredients you want and not fat! Believe me, it is not hard to do. Here is a smallFat, pounds of protein with all the advantages of one to lose weight and stay healthy, and not all the fat that day with the chili. This chili recipe to serve 6 + / - people. In this recipe, I used beef, but you can substitute any type of protein, pounds of meat you want. Chicken, turkey, pork or tofu, if the style you want to be a vegetarian. There are also products like tofu tofu hot dogs are texturedIt is really great recipes for chili. So here we go with the ingredients.

The ingredients needed are:

Before 1/2-2Lbs a lean minced meat. Should be 10% or less, if you can get.

According to 4 cloves garlic, finely chopped onion.

3 tablespoons or California or New Mexico chili powder.

A pinch of cayenne to heat up if you want. And 'thermogenic and increase metabolism is also good!

The spoon of cumin.

1 teaspoon of tea smokePaprika.

1 large can tomatoes, diced grilled to turn one of these doses are 26 to 28 ounces

February 15 oz beans, a type of kidney or Louisiana Red Bean. Pinto beans in a pinch to do well.

1 large onion, finely chopped. Or a brown or red onions have a choice.

Half cup or more to the taste of canned chili, diced. The variety Hatch Chile is the best in my opinion.

3-4 tablespoons of tomato paste.

1 or 2 linesWorcestershire sauce.

Just a pinch of salt or sea salt or even salt season, or you can leave the rooms for guests, add a little '. I know salt water to maintain, but sometimes just a bit 'more to put food flavors.

OK! Lets Cook

First hands on a large pan or nonstick, stainless steel or cast iron, and take my favorite meat very thin and brown. When the meat is brown and notburned, it's time for you to drain the excess fat from the pan. I, however, the meat in a bowl, then take another bowl and place the bowl with the meat and squeeze the sides and top to bottom over the sink and press the excess fat from meat. Leave little fat that still give the pan and when I drink too much until it is chic.

Now is the second time to bring the meat to the pan and place the garlic, chilliPowder, and cumin for you stir over medium-low. If the total of the ingredients in hot skillet and Simmering say, as can be bubbles on the sides of the pan, it's time for you, including our Add tomatoes, onions, peppers, beans and tomatoes revenue and move together and fuse on them. It should boil for 2-4 hours on low heat and you should check occasionally with a spoon to see if you want to addnothing to this recipe. About ten minutes before the meal is ready add the Worcestershire sauce, smoked paprika and salt. Keep on low heat for another thirty minutes, then reduce heat and let the flavors marry. When your guests arrive, it's time Chow!

Thanks To : presto 8 quart pressure cooker