|Santiago de Cuba ~2012|
Many people have brought up to me that some sugar and some carbs are not all that bad. Complex and Simple carbs are a very interesting subject. In a nutshell, some of the more carby food-stuff are better than others, when it comes to beans vs bleached flour, the winner is obvious. Sugar on the other hand, is still sugar. While Chris and I are trying to remain bellow 20 grs a day, some people are happily going up to 100 with the addition of sweet potatoes and beans, fruits, a diet known as the Paleo diet. The chili I made last Sunday was the answer to my very busy week end, between a long bike ride to the beach and working my new job, I felt like I needed more energy. Black beans are powerful nutrition little nuggets, they are a good source of Protein, Thiamin, Magnesium, Phosphorus and Manganese, and a very good source of Dietary Fiber and Iron. We fed our group of players and had a full belly and a clear mind. I hope you try and make it, the weather is turning cold here in New England and a good chili makes everything better.
Black Bean and Beef Chilipreparation : 15 minutes
cooking time: 1h 45m
per serving: calories 630, Carbs 17, fat 35, protein 63, fibers 5, sugar 2 NET CARBS 12
- 2 cans (14 – 15 oz each) black beans
- 1 can (14.5 oz) diced tomatoes
- 4 diced chipotle chili pepper (canned in adobo sauce)
- 2 tbsp olive oil
- 4-5 lb ground beef
- 1 medium yellow, very finely diced
- 3 tbsp regular chili powder
- 3 tbsp ancho chile powder
- 2 tbsp ground cumin
- 2 cups beef stock or 1 (15 oz) can beef broth
- 2 tbsp tomato paste
- Kosher salt and fresh ground black pepper, to taste
1- Heat up the oil in a thick bottom pot (Dutch Oven) and brown the beef, breaking it up as it goes until all the pink is gone. Remove it to a bowl, drain if necessary.
2- Add a bit more oil and slowly cook the onions until they start softening, add the spices and saute for 30 seconds.
3- Meanwhile, using a food processor, pulse 1 drained and washed can of black beans with the chipotle peppers and the tomatoes until smooth.
4- Add the meat back to the pot with the onions, cover with the bean/tomato preparation and add the broth and the tomato paste. Mix carefully. Add salt and pepper to taste.
5- Bring to a boil and lower the heat to a simmer for about 45 minutes, taste and adjust the spices, more chipotle for heat, more salt etc. Cook for another hour or so, stirring occasionally.
** Lower the heat if the chili begins to stick at the bottom.
** If you worry about spiciness, start with 2 chipotle chili
Load up with shredded cheddar and sour cream!
Serves 10 people (or 4 famished D&D players)
Have a great week and stay tuned for more tasty stuff!