Good Lifestyle

Although we had never been shy towards professing our eternal affection forChiliit's not without his dangers, namely the arrowsodium Account and ground dependencebeef. Go skinny using the turkey on the ground and building a flavor with spices, a beer and a little bit ofChocolate.

Nutrition:330 calories, 6 g of grease (1 g saturated), 490 mg of sodium

Serves 6

You will need

1 tablespoon canola
1 large onion, chopped
2 clove garlic, minced
1 CUXTE MOULU CUMIN
1/2 c. TSP Oregano Dried
1/4 cup of chile powder
1/8 TSP Cinnamon on the ground
2 bay leaves
Turkey with skinny floor 2 lb
2 tablespoons of tomato pulp
1 piece (1 oz) dark chocolate or 1 tablespoon of cocoa powder
1 bottle or can (12 oz) dark beer
1 tablespoon chipotle chipotle pepper
1 Entire peeled tomatoes box (28 oz)
1 white bean box (14 oz), rinsed and drained
1 box of beans pinto can (14 oz), rinsed and drained
Black salt and pepper
Hot or cayenne sauce (optional) to taste
Crus onions, shredded cheese, chopped eckalions, lime quarters, sour cream (optional)

How to do it

1. Heat the oil in a large pot on medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
2. Add the cumin, oregano, chili, cinnamon and bay powder and cook for 2 to 3 minutes, until spices are very fragrant.
3. Add the turkey and tomato paste and stir with a wooden spoon until the turkey is no longer pink.
4. Add chocolate, beer, chipotle and tomatoes, squeezing every tomato between your fingers so that it is still Chunky but no whole.
5. Lower heat and simmer for 45 minutes.
6. Add beans and season with salt and pepper.
7. Taste; If you like your Chile Hottier, add your favorite hot sauce or some cayenne tramps.
8. Cook until the beans are hot. Serve surmounted by your choice of fittings.

Eat

Which puts the chili competition cook cook on each other is not meat or beans (almost all use Chuck and onions and few others) -It's spices. Pretchili powder It's great in a pinch, but fresh things are infinitely better. Buy a mixture of dried peppers from a Mexican grocer (the anchos are light and fruity, new Mexican chiles are earthy and arbol chiles are hot), remove the stems and seeds, briefly grit the peppers in a dry stove, then squeaped powder in a coffee grinder. Your next lot is guaranteed the quality of competition.