Spicy Hot Chili with Beans

By Mike Hubbartt, © Copyright 2010-2016, All Rights Reserved.

I love spicy food, and this is my take on a spicy hot chili with beans cooked in a crock pot on high for 5-6 hours. I use 93% lean ground beef to keep the calories down, although you can use chuck steak if you prefer. You might also want to try my Chili Dog Chili recipe, as it is a beanless version of chili (the only way I’ll have a chili dog).

INGREDIENTS

• 2 lbs ground beef (93% lean – 1360 cal)
• 1-16 oz can Bush’s Chili Beans (420 cal)
• 1-14.5 oz can Hunt’s diced tomatoes (87 cal)
• 1-15 oz can Kirkland Organic Tomato Sauce (175 cal)
• 2 medium onions diced
• 2 cloves garlic diced (10 cal)
• 1 tbsp Ancho chili powder
• 1 tbsp Chipotle chili powder
• 1 tbsp Cayenne pepper
• 1 tsp crushed red pepper
• 1 tbsp Cumin
• 2 tsp salt
• 1 tsp black pepper
  Total calories: 1360 + 420 + 87  + 175 + 10 = 2052 cal/8 servings = 257 cal/serving

DIRECTIONS

1. Set the crock pot on high, then add the ground beef.
2. Brown the meat, then drain any grease.
3. Chop up the meat with a spatula, as fine as you can.
4. Dice and add the onions and garlic, then add the diced tomatoes and tomato sauce and chili beans. Drain the diced tomatoes before adding them to the crock pot.
5. Add the Ancho chili powder, Chipolte chili powder, Cayenne pepper, Cumin, salt, and pepper to the crock pot.
6. Stir well to mix the ingredients and let it cook 6 hours.
7. It is ready to serve. Enjoy.

Tip! I use this chili on baked potatoes. To get the calories, add the calories of 1/4 serving of chili plus the calories in the baked potato – see the serving size and weight on the bag of potatoes. Weigh the potato to be sure you are fairly accurate.