January is one of my favorite months to make stews and chilis. It’s the best way to heat up your body when you literally turn into a meat popsicle the minute you step outside. Eat some chili to stop being chilly! The word “chili” actually comes from “chile con carne”, which means “peppers with meat” in Spanish, which makes complete sense, so I’m going to stop myself from spewing out a bunch of ridiculous, stupid-American jokes about food vs. weather :)
In all actuality, I want to focus on warm soup/chili/stew recipes in January because you all are probably looking for some new ones to try while you’re trying to stay warm. Here’s the first one! I found it on the 2013 Cooking Light recipe box calendar that Jess got me for Christmas. I love it! I’m speaking about the calendar AND the chili.
Calendar = food porn. Chili = delicioso.
I happened to have a bag of dry pinto beans laying around from an Aldi shopping trip from loooooong ago. Seriously, I’ve had these beans for a YEAR. They’re not my bean of choice, so naturally I didn’t think to use them. When I saw this recipe and realized I had every single ingredient in my kitchen (including the pinto beans!), I knew I had to make it! So I did. At 11pm on a Thursday night. I soaked the beans for a day, then I stuck all the ingredients in the crockpot, put it on low and went to bed. And at 3am, Jess woke me up because the delicious smells lured her out of sleep, lol.
I brought some in to work on Friday to share with my friend, Richard. He is a spicy food fanatic like myself and he recently acquired this ridiculously spicy hot sauce. The first time Richard tried it, his mouth was on fire, he felt like he was dying and laid on the floor curled up in a ball for about two hours. He put a bit too much on his BBQ sandwich. He also felt like a demi-god when he survived it. So, of course, I wanted to try it! What more perfect pairing is there than chili and hot sauce? NONE! (except maybe sea salted caramel and dark chocolate) So we put about 1.5 tsp into a mere 1.5 cups of chili, stirred it up and ate it in the break room at work. HOLY CRAP. That sauce is HOT! A sweet hot with a gentle, but voracious fire that makes the inside of your mouth sweat and then fires up your belly slowly from the top down. But you know what? It tasted great even when it was burning its way through my body and I now feel like a superhuman! I WANT MORE. I’m totally getting a bottle because it belongs in my kitchen. And in this chili.
Beef and Pinto Bean Chili (from Cooking Light)
PointsPlus Per Serving: 8 (10 with topping) *See tips on lightening it up even more at the bottom*
- 1 lb boneless chuck roast, trimmed and cut into 1-inch pieces, 18 PP
- 1/4 tsp salt, divided
- 2 tbsp canola oil, 7 PP
- 4 cups chopped onion
- 1/4 cup minced jalapeno peppers
- 10 garlic cloves
- 1 12-oz bottle beer, 5 PP
- 1 tbsp paprika
- 1 tbsp ground cumin
- 2 tbsp tomato paste, 1 PP
- 3 cups fat-free beef broth (like Better Than Bouillon Beef Base), 1 PP
- 1 28-oz can diced tomatoes
- 1 15-oz can pinto beans, rinsed and drained, 8 PP
- 1/2 cup thinly sliced radish
- 1 avocado, chopped, 9 PP
- 6 tbsp fresh cilantro
- 6 tbsp light sour cream, 5 PP
- 6 lime wedges
1. Heat a dutch oven over high heat. Coat pan with cooking spray. Sprinkle beef evenly with 1/4 tsp salt. Add beef to pan; saute 5 minutes, turning to brown on all sides. Remove from pan.
2. Add oil to pan; swirl to coat. Add onion and jalapeno; saute 8 minutes or until lightly browned, stirring occasionally. Add garlic; saute 1 minute, stirring constantly. Stir in beer, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates (about 10 minutes), stirring occasionally.
3. Stir in paprika, cumin, and tomato paste; cook 1 minute, stirring frequently. Return beef to pan. Add broth, tomatoes and beans; bring to a boil. Reduce heat, and simmer 1.5 hours or until mixture is thick and beef is very tender, stirring occasionally. Stir in remaining 1/2 tsp salt.
4. Ladle 1 cup chili into each of 6 bowls and divide toppings evenly.
OR JUST PUT ALL THE INGREDIENTS IN A CROCKPOT (minus the olive oil) AND COOK ON LOW FOR 4-8 HOURS. heh.
**WAYS TO LIGHTEN THIS UP**
– Use half as much meat and this goes down to 6 PP per cup.
– Need some extra filler in now that you’ve take out some of the meat? Add a cup of diced zucchini and 1/2 cup chopped celery and your chili will be hearty and healthy and remain at 6 PP per cup.
– If you use half the oil and only 2.5 cups of onion (not adding in the celery and zucchini), it goes down to 5 PP per cup.
– Top with fat-free sour cream or leave out either the light sour cream or the avocado and you’ll only be adding 1 PP per bowl rather than two. (if you’re using the topping).