A low fat take on an American favorite. This chili is hot
Ingredients:
8 ounces 96% lean ground beef
3 tablespoons flour
2 -3 tablespoons chili powder
1/2 tablespoon cumin
2 cups nonfat beef broth
2 -4 fresh garlic cloves, chopped coarse
2 ounces chopped green chilies (canned)
1/4 cup onion, chopped fine
1/4-1/2 cup sliced mushrooms
1 cup canned kidney beans or 1 cup black beans, rinsed
1/2 teaspoon worcestershire sauce
1/4 teaspoon oregano
1/4 teaspoon savory
1/4 teaspoon basil
salt
1/4 cup liquid mustard (option)
1 ounce grated cheese, as a topping
Directions:
1. Brown the ground beef and drain. In a separate bowl mix chili powder, cumin, and flower together. Place the drained ground been in a large sauce pan over medium heat. Dust with the chili powder mixture. Add the broth and the remaining ingredients except for the beans and the mustard. Cook for 45 minutes stirring often. Add the mustard and the beans after 30 minutes of cooking. 2. This chili can be served and topped with your favorite hard cheese at this time; however, it is much better if you cool it and put in the refrigerator over night and warm to serve the next day after it has seasoned. 3. Makes 2 servings. 4. Weight Watches points as calculated for ingredients = 6 points per serving without the cheese topping.
