This recipe was provided by my first cousin, once removed Jaynie Bostow. It won our family chili cook-off in 2015 and while I tried to keep it authentic I did “tweak” it a little.
1 tablespoons bacon grease (or canola oil)
1 small onion, chopped
1 small green pepper, chopped
1 pound lean ground beef (90% lean or more)
2 cloves garlic, minced
1 carrot, grated (or ½ grated sweet potato)
2 14.5-ounce cans no-salt-added diced tomatoes, including liquid
1 14.5-ounce can chili beans, including liquid
1 14.5-ounce can red kidney beans, including liquid
1/2 teaspoons salt
2 tablespoons vinegar
¼ teaspoon fresh ground black pepper
3 Tablespoons chili powder
Dash of hot sauce or cayenne pepper
½ cup chopped onions
½ cup reduced fat cheddar cheese
Heat the bacon drippings in a large pot or Dutch oven. Once the fat is hot add the onion, pepper and ground beef. Cook the meat breaking it up with a wooden spoon or plastic meat chopper as you go. Cook over low heat until the onion is translucent. Add the garlic, carrot, tomatoes, chili beans, kidney beans and their liquid. Finally add in the salt, vinegar, pepper, chili powder and hot sauce (or cayenne), stir to combine. Simmer mixture for 45 minutes stirring occasionally. Serve with toppings and enjoy.
Yield: 6 Servings (serving size: 1 ½ cups)
Nutrition Breakdown: Calories 300, Fat 9g (3.5g saturated fat), Cholesterol 45mg, Sodium 280 mg, Carbohydrate 30g, Fiber 9g, Protein 25g.
Percent Daily Value: 35% Vitamin A, 10% Calcium, 25% Iron, 70% Vitamin C
Carbohydrate choices: 2 Carbohydrates
Diabetes Exchanges: 2 Starches, 1 Vegetable, 3 Lean meats