Easy 20 Minute "Texas" Chili WW
photo by Maggie
- Ready In:
- Cook Meat, onion, and garlic in a dutch oven or large saucepan on medium high heat until browned, stirring to crumble the meat well.
- Drain in a colander and rinse with hot water, return to pan. Stir in water (or stock) and remaining ingredients.
- Cover, reduce heat, and simmer 15 minutes, stirring occasionally.
This chili was soo good, wouldn't know it was low cal. The things I did different were to use use 3 garlic cloves instead of one, added 1 tsp of cumin & a dash of cayenne pepper. I added the dry spices to the meat to toast them prior to adding the liquid. Served topped with slices scallion & cheddar cheese.
I'm sorry, but this lacked flavor and had a strange texture...probably my fault because I subbed black beans for the chili beans...I added a ton of spices to it and put it into the fridge to give it another chance tomorrow. okay, just tried the chili again today after doctoring it with some red pepper flakes, seasoned salt, garlic powder, and cumin last night. It was quite a bit better today, so really you just need to play up the spices to your personal tastes. I bet you could even just add a packet of taco seasoning while simmering to amp the flavor.
RECIPE SUBMITTED BY
I live in a small town in western colorado and I love to cook. I have 2 children, one is grown and out of the house, the other is in High School. I love reading, birdwatching, growing pretty flowers, Pearl Jam and Colorado Rockies Baseball.