Chili Recipe

This is my second attempt at chili since starting my low glycemic load program. The first recipe that I put together tasted more like a vegetable beef soup than chili. I love chili, so I was determined to rework the recipe and come up with a satisfying, flavorful and healthy chili recipe. After some experimentation this is the result of my efforts:

Makes 11 bowls of chili

3 lbs ground beef from chuck
3 medium onions - chopped
3 cloves minced garlic
26 Oz stewed or diced tomatoes - drained
8 Oz tomato sauce
46 Oz tomato juice
3 Tablespoons chili powder
3 14Oz cans of black beans - rinsed and drained
4 teaspoons oregano
2 1/2 teaspoons cumin
1/4 teaspoon allspice
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper

Directions:

Brown ground meat in skillet with chopped onions.

While meat is browning add tomatoes, tomato sauce and tomato juice to large stock pot and heat on medium high.

Next add in the minced garlic, chili powder, oregano, cumin, allspice, cayenne pepper and black pepper to the stock pot. Stir chili base in order to distribute spices.

Once ground meat is browned and onions are cooked add the mixture to the stock pot.

After adding ground meat and onion add in black beans to stock pot. Stir chili and simmer for 40 minutes.

This recipe is tasty and simple. All of the ingredients have a low glycemic load.