Weight Watchers Beef and Bean Chili (5 pts)
Try this Weight Watchers Beef and Bean Chili recipe, or contribute your own.
Try this Weight Watchers Beef and Bean Chili recipe, or contribute your own.
- cooking spray
- 1 medium onion diced
- 1/2 teaspoon of salt
- 2 medium cloves of garlic minced
- 1 pound of uncooked lean trimmed sirloin beef (chili meat)
- 2 teaspoons of olive oil
- 2 medium ribs of celery diced
- 1 small jalapeno pepper with seeds removed and minced
- 2 tablespoons of chili powder
- 2 teaspoons of ground cumin
- 1 teaspoon of dried oregano
- 2 bay leafs
- 1/2 teaspoon of red pepper flakes can add more if you like it spicy.
- 1 (28 oz) can of crushed tomatoes
- 1 cup of canned reduced sodium beef broth
- 1 (8 oz) can of tomato sauce
- 30 oz of canned kidney beans drained and rinsed
- 1/2 cup of shallots chopped (optional)
- Carbohydrate 3.78946375 g
- Cholesterol 0 mg
- Fat 0.245523749595817 g
- Fiber 0.843450017094612 g
- Protein 0.4891375 g
- Saturated Fat 0.0471724999441904 g
- Serving Size 1 1 Serving (211g)
- Sodium 300.161937499992 mg
- Sugar 2.94601373290539 g
- Trans Fat 0.0226931249890547 g
- Calories 18 calories
Step-by-step
- Coat a large stockpot with cooking spray and set over medium-high heat.
- Add the beef and break it up as it cooks. Cook until it is browned. About 5 minutes.
- Remove the chili meat from the pot and set it to the side.
- Add the oil to the pot and again set it on medium-high heat.
- When oil gets hot, add the celery, garlic, onion and minced jalapeno. Saute until ingredients are tender, about 4 minutes.
- Put the chili meat back into the pot and add the chili powder, cumin, bay leaves, salt, red pepper flakes and oregano.
- Stir well to coat the vegetables and chili meat with the spices.
- Add the crushed tomatoes, beef broth, tomato sauce and kidney beans and bring to a boil.
- Reduce the heat to low and simmer for 30 minutes, partially covered.
- When you are ready to serve, take out the bay leaves, spoon chili into bowls and top with chopped shallots if you like.
Standard measurements on a label do not reveal how a heavy bottom stockpot handles thermal mass on a small electric burner. Lean sirloin lacks internal fat, meaning it requires deliberate browning to develop flavor precursors without sticking to the metal surface. Cooking spray helps manage caloric density, but proper heat control dictates whether the meat sears or steams during those initial five minutes.
Scaling and Storage Dynamics
Adjusting quantities up or down changes evaporation rates significantly in narrow pots. Halving this formulation requires reducing the crushed tomatoes and beef broth proportionally, yet maintaining the same 28-ounce canned base can throw off liquid ratios unless the simmer time is extended by 15 minutes to compensate. Conversely, doubling the batch demands a vessel holding at least eight quarts to prevent boil-overs during the initial bubble. Cool finished portions rapidly in shallow glass containers before sealing them for refrigeration. Stored properly below 40 degrees Fahrenheit, the chili tastes noticeably better on day two after the cumin and oregano fully integrate into the bean starches.
- Hot spots on compact burners cause scorching; stir continuously during the four-minute aromatic saute phase.
- Rinse canned kidney beans under cold running water until the foaming stops to remove excess canning liquid that clouds the sauce.
- Freeze airtight portions for up to three months, ensuring zero headspace remains to prevent freezer burn.
