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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Adapted to serve 4 from South Beach Diet Online. Phase 1. I eliminated the oil, and added some extra vegetables and seasonings. This is a good base, but I like it a little spicy. Try cayenne, black pepper, and/or hot sauce to heat things up a little. Ingredients:
1 lb lean ground beef |
1/2 medium green pepper, chopped |
1/2 celery rib, chopped |
1 small onion, chopped |
2 garlic cloves, minced |
1/4 cup salsa (medium or hot) |
1 (28 ounce) can diced tomatoes |
1 (15 ounce) can kidney beans, rinsed and drained |
1 1/2 teaspoons worcestershire sauce |
2 1/2 teaspoons chili powder, divided |
1 teaspoon ground cumin |
3/4 teaspoon basil |
Directions:
1. Use cooking spray on a large heavy-bottomed saucepan and saute beef with 1 teaspoon chili powder over medium-high heat until no longer pink. Remove with slotted spoon.
2. Add green pepper, celery, onion, and garlic to skillet and cook until tender. Return beef to skillet.
3. Add tomatoes with juice, salsa, and beans. Bring to boil, then reduce heat.
4. While simmering, add Worcestershire and stir in remaining chili powder, cumin, and basil.
5. Simmer for 20 minutes or until sauce thickens.
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