In this article we will look at a low-calorie, high-protein chili recipe that will please you and your family and guests. It is not difficult to make high-quality dishes of red pepper because it repeatedly carries out bad news reports as this dish is enlarged. This is not exactly the case.
I love Chile! I can eat it at any time of year, and I'm by no means dissatisfied with it! Like a girl at a university I am fast and cheap, but that is quite another story! Many people think Chile is fattening for the carbohydrate associated with it in the form of beans. Please tell me first that everyone is not getting fat from eating beans unless you bury them with fat or grease. period! If Chile do it correctly whether it is beef, chicken, or pork, low fat, great taste can be a high protein shot! The secret is that you get a taste from ingredients, not from fat! Believe me, this is not difficult thing to do. Here is low-fat, high-protein chilli. It helps to lose weight, keep healthy and not to have any fat related to daily Chile. This recipe of Chile targets 6 people +/- people. In this recipe, I will use beef but you can replace any kind of meat protein you want. If you want to make chicken, turkey, pork, and even tofu vegetarian style, there are also tofu products with texture like tofu sausage and it is really excellent for pepper recipe. So here we go with the ingredients.
The ingredients you need are as follows:
1. 1/2 to 2 Lbs of crushed red meat. If you can get it, it must be less than 10%.
2. Four garlic bulbs carved finely.
3 tablespoons of California or New Mexico pepper powder.
If you like, add a fever and dash one cayenne. Then thermogenics and metabolic boost is also good!
I am a tablespoon of cumin.
1 cup of smoked paprika.
I cut one tablespoon of freshly baked tomato. These cans are between 26 and 28 oz.
2 15 oz can be some kind of red bean in either kidney or red bean of Louisiana. Pinto beans are done with a pinch.
One large onion was minced. Either brown or red onion is yours.
According to the taste of canned diced chilli, more than 1/2 of the cup. Hatchi chili varieties are the best in my opinion.
3-4 cups of tomato paste.
One or two dashes of Worcester chassis sauce.
You can leave the salt to add yourself for one small salt or sea salt or season salt dash, or for your guests. I know the salt you hold the water, but in some cases you need to have some have your food taste.
OK! Let's cook:
1. Place a large handrail on a no-stick, stainless steel, or favorite cast iron pan, brown very thin beef and turn it brown. When beef is brown and not baked it is the time you drain the excess fat from the frying pan. I usually put beef in the bowl, hold another bowl and place it on the bowl with beef and squeeze the extra fat of beef beside it on the sink. I will leave a little grease in the pan yet. If it is too much, it will spit it until it leaves only a smooth one.
2. Now, return beef to your pan, add garlic, chili powder, cumin and mix together at moderately low temperature. When you can boil down the total ingredients of the frying pan so that you can tell from small bubbles on the side of the pan, the time will come when you add tomatoes, onions, peppers, beans, tomatoes to the recipe and stir them together And mix them. It is a good thing to cook this mixture for 2 to 4 hours with low boiling and you should check it with a spoon every time to see if you want to add something to this recipe. Apply Worcestershire Source, Smoked Paprika, Salt about 10 minutes before cooking is done. Keep the low temperature for another 30 minutes, then turn off the heat and marry the flavors. When your guest arrives, it's Chau's time!
