Minnesota Chili

The Chili recipe in the Cooking a La Heart book is titled Minnesota Chili. In that it is a lower fat and sodium version of the chili I grew up on, it is a Minnesota Chili. I do add some pickled Jalapeno peppers to mine for a little more heat, but that is a matter of choice.

  I make half of the recipe for the three of us. It is quite thick which we like. If you like it thinner, add some tomato juice and adjust the seasonings. Notice that there is no salt added. Celery is one of the higher sodium vegetables and most canned beans have some salt added, You won’t miss any additional added salt. A good dish for a few or a crowd.

Minnesota Chili

  You can make a double batch of the meat sauce and freeze. Add beans when ready to use.

About 12 cups

1 pound lean ground beef

3 garlic cloves, minced

2 cups chopped onion

2 cups chopped celery with leaves

2  28-ounce cans whole tomatoes (I use diced)

3 tablespoons chili powder (or to taste)

¼ cup chopped parsley

1/2 teaspoon pepper 

2 16-ounce cans dark red kidney beans

  In a heavy pan brown meat. Add garlic, onion and celery and cook until onion is golden.

  Break tomatoes into pieces and add with juice to meat mixture. Add chili powder, parsley and pepper. Bring to a boil, reduce heat, cover and simmer for 1 to 2 hours. 

  Shortly before serving, add kidney beans with liquid and heat thoroughly. (I add the liquid from one can only).

Nutrient: 1 cup  Calories:173   Fat 4.1g   Cholesterol:25 mg   Sodium: 767mg  

Calcium: 86mg

Diabetic Exchange. 1 lean meat, 1 starch, 2 vegetable