This week has been a busy one. Our family lost a great man Edward William Sherlock so things have gone a little of course. During this busy week we have adjusted our schedule a bit due to school beginning and trying to adjust to our new schedule of homework, baths, and bedtime.
Our family tried a new recipe from the Men's Health Muscle Chow book. The recipe is Muscle Bound Chili and it was delicious. The kids loved it and we ended up with two cups leftover.
Ingredients
- 2 pounds extra-lean ground beef
- ½ teaspoon ground black pepper
- 2 medium sweet onions, finely chopped
- 1 tablespoon chopped garlic
- 2 cans (14-15 ounce each) no-salt diced tomatoes
- 1 can (15 ounces) no salt kidney beans rinsed and drained
- 1 can (6 oz) unsalted tomato paste
- ½ cup water
- ¼ cup red wine (such as cabernet sauvignon)
- 2 tablespoons chili powder
- ½ teaspoon ground red pepper
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
Directions:
- Brown ground beef with black pepper, over medium high heat, drain and set aside once no longer pink
- In a large pot, combine the onions and garlic. Cook on medium high heat for 2-3 minutes or until onions are translucent
- Add the ground beef and the rest of the ingredients to the pot. Bring to a boil, stirring occasionally. Reduce the heat to low, cover the pot, and simmer for 30 minutes, stirring occasionally
Serves 8
Per Serving: 224 calories, 26 g protein, 17 g carbohydrates, 5 g total fat, 1.5 g saturated fat, 4g fat, 130 mg sodium
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