Chili Recipes

[WCL]

I just punched in the Texas red recipe from homesicktexan.com into MyFitnessPal, and it came out to around 450 calories per serving.

She also just posted a recipe for Turkey chili, and it also came out to around 450 per serving when I punched it in.

As long as you keep your portions under control (around 2 cups per serving), chili should be fine. You also want to lay off the cheese, sour cream and tortillas when it's time to serve it.

 

[1COBearsfan]

Has anyone added guacamole to their chili? I made some awesome guac the other day and wondered if it would be good in chili

 

[clonetrooper264]

Has anyone added guacamole to their chili? I made some awesome guac the other day and wondered if it would be good in chili

I'd do it, but I like guacamole on almost everything lol

 

[brett05]

I just punched in the Texas red recipe from homesicktexan.com into MyFitnessPal, and it came out to around 450 calories per serving.

She also just posted a recipe for Turkey chili, and it also came out to around 450 per serving when I punched it in.

As long as you keep your portions under control (around 2 cups per serving), chili should be fine. You also want to lay off the cheese, sour cream and tortillas when it's time to serve it.

How much is a serving...4 ounces?

 

[gpphat]

How much is a serving...4 ounces?

I just punched in the Texas red recipe from homesicktexan.com into MyFitnessPal, and it came out to around 450 calories per serving.

She also just posted a recipe for Turkey chili, and it also came out to around 450 per serving when I punched it in.

As long as you keep your portions under control (around 2 cups per serving), chili should be fine. You also want to lay off the cheese, sour cream and tortillas when it's time to serve it.

Seems a bit much for a serving size, but if the meat is pretty lean (I haven't look at the recipe yet), like 90/10, than a 2 cup serving isn't too farfetched.

 

[brett05]

Seems a bit much for a serving size, but if the meat is pretty lean (I haven't look at the recipe yet), like 90/10, than a 2 cup serving isn't too farfetched.

2 cups seems like 4 servings if it's 4 ounces for 450 calories. Just curious, not trying to be the measurement police or something.

 

[Ares]

I just punched in the Texas red recipe from homesicktexan.com into MyFitnessPal, and it came out to around 450 calories per serving.

She also just posted a recipe for Turkey chili, and it also came out to around 450 per serving when I punched it in.

As long as you keep your portions under control (around 2 cups per serving), chili should be fine. You also want to lay off the cheese, sour cream and tortillas when it's time to serve it.

http://img0.joyreactor.com/pics/post/gif-****-donald-cartoons-369498.gif

 

[Ares]

Seems a bit much for a serving size, but if the meat is pretty lean (I haven't look at the recipe yet), like 90/10, than a 2 cup serving isn't too farfetched.

I was using 93/7 ground beef when I made my chili.... maybe I should take stock of my recipe and see how the calories actually count out.

I really wanna make chili now.

And yeah I always used to add cheese to my chili serving.... idk if I can stop..... iz like heroin

 

[1COBearsfan]

Uh, when you use ground beef for chili don't you drain the fat before you continue cooking? That would make the meat/fat split irrelevant

 

[clonetrooper264]

I was using 93/7 ground beef when I made my chili.... maybe I should take stock of my recipe and see how the calories actually count out.

I really wanna make chili now.

And yeah I always used to add cheese to my chili serving.... idk if I can stop..... iz like heroin

Chili without cheese?

 

[gpphat]

Uh, when you use ground beef for chili don't you drain the fat before you continue cooking? That would make the meat/fat split irrelevant

You can, I don't though...fat=flavor. My recipe is by no means healthy, I think my recipe is on page one of the thread, but if you want a healthier version of any chili draining the fate is probably the way to go.

 

[clonetrooper264]

You can, I don't though...fat=flavor. My recipe is by no means healthy, I think my recipe is on page one of the thread, but if you want a healthier version of any chili draining the fate is probably the way to go.

Healthy chili?

 

[Ares]

Uh, when you use ground beef for chili don't you drain the fat before you continue cooking? That would make the meat/fat split irrelevant

I don't drain the fat.... the recipe was always to just dump it all into the base mixture after it had been browned.

I suppose I could drain the fat and see how a batch turns out.... but I was also going to go for the correct portioning as people were suggesting.... I used to eat 2 bowls of it with cheese for dinner lol. If I scale that back maybe its not such a big deal.

 

[gpphat]

Healthy chili?

my thoughts exactly, I prefer my nonhealthy version

 

[Ares]

my thoughts exactly, I prefer my nonhealthy version

Who doesn't? Chili is one of those comfort foods.... if you are gonna make it you want it to taste good.

 

[1COBearsfan]

You can have both, see my elk/bison recipe. Or try it with chicken or turkey. But any good bowl of chili gets topped with cheese and sour cream so it's almost a moot point

 

[WCL]

How much is a serving...4 ounces?

The recipe said that it made 6-8 servings, so I just divided the recipe by 6 to get the calories per serving. I don't have an exact measurement.

EDIT: I just double-checked, and there are 4 pounds of chuck roast in the first recipe I listed. There's no way that's just 6 servings, so the calories per serving is actually less than I listed.

 

[WCL]

Seems a bit much for a serving size, but if the meat is pretty lean (I haven't look at the recipe yet), like 90/10, than a 2 cup serving isn't too farfetched.

2 cups is the size of the ubiquitous Pyrex liquid measuring cup. That seems about right for a serving of soup (or stew or chili or gumbo).

Restaurants sometimes have soup by the cup or the bowl. The cup should obviously be around 8 ounces, so doubling that for the bowl would make sense.

 

[winos5]

3 bean chili

1 pound ground sirloin
4-5 slices thick cut bacon
1 can each red kidney beans, pinto beans with jalapenos, and black beans
1 green pepper
1 onion
1 carrot
2 cans diced tomato with green chiles
2 tbspn chili powder
1 tspn cumin
1/2 tspn salt
1 tspn paprika
1/2 tspn black pepper
1 tspn dried cilantro
1 tspn oregano
1 tspn garlic powder
1 small can tomato sauce

Cut bacon in thin pieces and brown with ground sirloin in dutch oven, drain fat
add diced green pepper and onion, grated carrot, cook a few minutes
Add canned ingredients then spices
Simmer for aboot an hour
Can adjust spices to make hotter or add additional peppers/cayenne pepper or tobacco sauce too taste

I like to serve with rice but damn good on it's own.

For a low fat version sub 1 low fat turkey smoked sausage/kiolbasa diced for the bacon and ground sirloin.,

 

[1COBearsfan]

Made another batch. It's not as hot as I thought it would be but is still really good

1 white onion
1 bell pepper
1 anaheim pepper
1 serano pepper
1 jalapeño pepper
1 habanero pepper
2 tomatillos
4 celery stalks
5 cloves of garlic
3 lbs ground bison
2 cans crushed tomatoes
1 can black beans
1 can fava beans
seasoning: chili powder, cayenne pepper, cinnamon. I didn't measure this, just used a shitload

Sauté veggies in olive oil
Add bison and brown
Add tomatoes, beans, & seasoning
Simmer for an hour or so