Sunday is chili dog night at our house. It is by far my husband's favorite meal of the week! Every Sunday I make a big batch of chili, so it will last a few days. My husband has no problem eating chili dogs loaded with cheese every night for a few nights in a row. Who can blame him? If someone said to me, "hey Michelle, what if you ate chili dogs for a few nights a week and lost weight and watched your body lose fat?" You bet that would get my ears to perk up!
The only difference from my bowl of chili dogs and my husband's is he has 3 chili dogs loaded with cheese, while I have 1 chili dog with cheese with a couple handfuls of spinach at the bottom. I noticed while I eat less carbs my body seems to need more green leafy veggies. This meal definitely puts any junk food cravings at a far distance. In fact, I never think of "oh, if I only could have this?" anymore.
2 pounds 15 % or 20% ground beef
1/2 teaspoon salt
3-4 grinds fresh black pepper
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon garlic powder
2-3 dried Mexican peppers (rehydrated)
1 box strained tomatoes (I use Pomi 26.46 oz box)
1/2 cup beef broth
3 tablespoons tomato paste
1. Heat skillet on stove top. Place ground beef on skillet. Brown ground beef. Drain fat from pan.
2. Add salt, pepper, chili powder, cumin, garlic powder and stir into browned ground beef.
3. Using a blender put rehydrated chile peppers in blender (I use 1 ancho, 1 California pepper, and 1 small chipotle). Add the strained tomatoes. Blend on the highest speed.
4. Add tomato chile mixture into skillet with browned ground beef. Stir until mixed into the ground beef.
5. Add 1/2 cup beef broth (if sauce is too thick you can add more beef broth to thin it out)
6. Add the tomato paste. Mix together.
7. Add salt to taste.
NOTE: You can also bloom the spices. Blooming whole spices Blooming a spice in oil is a bit like sautéing a vegetable: It’s quick, and the resulting flavor is bright. The combination of heat and oil quickly extracts aromatic compounds from a spice.
How to bloom whole spices: Heat the oil over medium heat until it’s hot but not smoking. Add the whole spices and cook until very fragrant and little bubbles form around the spices. Don’t let them brown. You can then add other ingredients to the hot pan and proceed with your recipe. (If you bloom large spices like cardamom pods, cloves, or cinnamonsticks, be sure to remove them from the finished dish before serving because you don’t want people to bite into them.)