Chili

June 28, 2013

|In Z2-Beef, Z2-Entrees, ZS-Zola to Go, ZSpecialties

Plan Z Phase: This is a Z2 (ZReduction) and Zola to GO! recipe. This is a great comfort food. Make a big pot and pack it up for lunches on future days for a nice hot meal on a cold day.

Serves: 12 servings. This recipe makes a big pot of chili! The recommended amount for each serving is 1-1/2 cups per serving.

Ingredients:

large can of sugar-free tomato juice
12 oz can of tomato paste no sugar added
15 oz can of sugar-free tomato sauce with basil and herbs
pound of ground sirloin
3 garlic cloves
3 large onions chopped
2/3 of bunch of celery, chopped
6-8 cups sliced cabbage
2-3 Tbl chili powder
approx 3 cups of water
salt and pepper to taste
2 tsp of Truvia
cayenne pepper (optional)
cumin (optional)

Instructions:

Start to brown the meat with the chopped garlic. When the meat is more than ½ done, add onions, chili powder, celery and sauté until the meat starts to soften, then add 2 cups of water. Bring to a boil.

Put the cabbage in a separate pan with an inch or so of salted water in pan. Cook the cabbage until it is hot and softened, then add it to the meat, mixing in all the tomato products.

You can add salt, pepper, and more chili powder to taste. For a more intense flavor, use cayenne or cumin. Add the truvia. Bring the chili to a high simmer, and serve.

In general, chili always tastes better the next day, after the meat has “marinated” in the spices and the flavors have had time to meld together.

Enjoy!

Cheers,

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