If you’re making chili, you might as well make a batch you can dip into over several days. It only gets better with time (up to a point!).
Ingredients:
- ground beef (80% lean, 20% fat), raw, 20 oz (570 g)
- pork Italian sausage, raw, 20 oz (570 g)
- onion, 1 large, diced
- tomatoes, diced, canned, 14.5 oz (410 g)
- tomato paste, 4 oz (115 g)
- garlic, 5 cloves, peeled and thinly sliced
- salt, 1/2 tsp (2.5 ml)
- allspice, ground, 1/4 tsp (1.2 ml)
- chili powder, 2 tbsp (30 ml)
- cinnamon, ground, 1/2 tbsp (7.5 ml)
- cayenne pepper, ground, 1/4 tsp (1.2 ml)
- water, 1 cup (240 ml)
Instructions:
Cut the Italian sausage into small pieces. Sauté the sausage, ground beef, onion, and garlic in a large pot. Don’t just brown the meat; cook it thoroughly. When done, drain off the fat if desired (but why waste those good calories?). Add the remainder of ingredients, bring to a boil, then simmer for about an hour. Add additional water if the chili looks too thick.
Servings: 8 servings of 1-cup (240 ml) each
Nutritional Analysis Per Serving:
- 70% fat (if not drained off after cooking)
- 9% carbohydrate
- 21% protein
- 475 calories
- 11.4 g carbohydrate
- 2.3 g fiber
- 9.1 g digestible carbohydrate
- 860 mg sodium
- 722 mg potassium
- Prominent features: goodly amounts of protein, B12, iron, niacin, selenium, thiamine, and zinc
A Final Note:
You can make a simple meal out of this by increasing the serving size to one-and-a-half cups (360 ml) and adding a side order of peeled and sliced 7-inch (18 cm or 200 g) cucumber. The new nutritional analysis would be:
- 68% fat
- 10% carbohydrate
- 21% protein
- 780 calories
- 23 g carbohydrate
- 5 g fiber
- 18 g digestible carbohydrate
- 1,384 mg sodium
- 1,429 mg potassium
Paleo Diabetic 