Five Alarm Chili : Beef, Turkey or Venison
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 180.2
- Total Fat: 4.5 g
- Cholesterol: 40.3 mg
- Sodium: 376.0 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 5.4 g
- Protein: 18.2 g
View full nutritional breakdown of Five Alarm Chili : Beef, Turkey or Venison calories by ingredient
Introduction
As a good Texas girl, I never put beans in my chili, it was always made of beef and I surely did not serve it over spaghetti. Well, some things had to change to adapt to our healthy lifestyle. Nutrition content for this recipe includes pintos and black beans with 1# of 90/10 beef and 1# of 97/3 turkey. I use course grind beef when I can get it because it makes nice big chunks of beef in your chili. I use "no salt added" tomatoes and "low sodium" beans. The recipe calculator did not have an option for no salt crushed tomatoes. My calculation comes in at 175 g sodium. I make this with venison when hubby scores in deer season! As a good Texas girl, I never put beans in my chili, it was always made of beef and I surely did not serve it over spaghetti. Well, some things had to change to adapt to our healthy lifestyle. Nutrition content for this recipe includes pintos and black beans with 1# of 90/10 beef and 1# of 97/3 turkey. I use course grind beef when I can get it because it makes nice big chunks of beef in your chili. I use "no salt added" tomatoes and "low sodium" beans. The recipe calculator did not have an option for no salt crushed tomatoes. My calculation comes in at 175 g sodium. I make this with venison when hubby scores in deer season!Number of Servings: 16
Ingredients
-
2 lbs lean ground beef or turkey or venison
½ onion, diced
1 green pepper, diced
1 8 oz can tomato sauce
2 cup water
1 28 oz can crushed tomatoes
2 tsp paprika
1 tbsp cumin
1 tbsp minced garlic
½ tsp salt
5 tbsp chili powder
1 tsp cayenne pepper (omit or reduce if you don’t want it “hot”)
2 15 oz cans pinto and/or black beans
1 tbsp cornmeal or masa
1/4 cup water
Tips
I adjust my chili thickness by adding another tbsp of cornmeal dissolved in water, if needed. This chili makes is great over a baked potato with cheese. Of course you can always have it over a handful of Frito's sprinkled with chopped onion, grated cheese and a few jalapenos, but I'm not taking responsibility for that calorie count.
Directions
1. Brown beef/turkey/venison with onions and green pepper in a large pot; drain off any fat.
2. Add tomato sauce and crushed tomatoes, 2 c water, paprika, cumin, garlic, salt, chili powder, and cayenne.
3. Cover and simmer for 30 minutes, stirring occasionally.
4. Add beans if using them. I drain and rinse them in a colander to remove as much sodium as possible.
5. Dissolve cornmeal into 1/4 c water to make a thick, but flowable mixture.
6. Add cornmeal mixture to chili while stirring.
7. Cover and simmer another 20-30 minutes. I like to turn off the heat after simmering and let it sit a few hours then reheat when ready to serve. It allows the flavors to develop.
Serving Size: makes about 16- 1 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user LISAINMS.
2. Add tomato sauce and crushed tomatoes, 2 c water, paprika, cumin, garlic, salt, chili powder, and cayenne.
3. Cover and simmer for 30 minutes, stirring occasionally.
4. Add beans if using them. I drain and rinse them in a colander to remove as much sodium as possible.
5. Dissolve cornmeal into 1/4 c water to make a thick, but flowable mixture.
6. Add cornmeal mixture to chili while stirring.
7. Cover and simmer another 20-30 minutes. I like to turn off the heat after simmering and let it sit a few hours then reheat when ready to serve. It allows the flavors to develop.
Serving Size: makes about 16- 1 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user LISAINMS.