On chilly winter days, nothing is better than a bowl of chili! Try out this recipe! It’s hubby approved! 🙂
In 4-Quart pot, brown 4 lbs lean (93/7) ground beef in a skillet. After browning, drain meat. Add:
1 Box (32oz) Low sodium swanson beef broth
2 cans (8oz) Hunt’s no-salt tomato sauce
Float 3 Anaheim peppers, bring to boil, and then add Packet #1.
Packet #1:
2-3 slices of diced fresh onion
4 tsp. Garlic powder
2 Tbsp Chili Powder
Cover and simmer at medium boil for 1 hour. Remove peppers, squeeze juice and set aside. Add Packet #2.
Packet #2
5 Tbsp Chili powder
4 tsp. Cumin
1 tsp black pepper
1/2 tsp Cayenne Pepper
1 sodium free Beef Bullion packet
1 sodium free Chicken Bullion packet
1 tsp Brown Sugar substitute; Ideal brown sugar, etc. I used sucanat because it’s what I had on hand
2 Packets Sazon Goya
Continue boiling with lid on for 30 minutes. Then add juice from peppers and packet #3.
Packet #3
4 tsp Chili Powder
2 tsp Cumin
Leave covered and simmer for additional 15 minutes and serve.
It freezes and reheats well. 🙂