Daddy Matt's Lowfat Chili

When I think of Superbowl Parties, I think of the super delicious artery clogging bean dip we used to make in a crockpot as kids, and chili.  So instead of trying to lighten up the bean dip, because it is so hard to replace a pound of butter AND cheese...Matt made his favorite chili recipe!!  It is perfect in the winter because it is hearty, warm and delicious...comfort food at it's finest.  And EVERYONE in our family loves it.  For this particular pot, he bought a flat iron steak which is a lean tougher piece of beef.  But, when you simmer it in sauce for awhile, it becomes tender, delicious and isn't full of fat!!!

DADDY MATT’S HEALTHY LOW-FAT CHILI

INGREDIENTS:

2 lbs of extra lean grass-fed ground beef (90/10) OR another lean cut of beef such as flank, round, or London broil (cubed) could also use chicken, turkey, pork, etc…

1 medium onion - small dice

4 cloves garlic - minced

1 small can tomato paste

3 28oz cans diced tomato

2 15oz cans black beans

1/2 c chili powder

2 bay leaves

1 T cumin

1 T sugar

2 T dry oregano

To DO...

In a large sauce or stock pot heat 1 T of olive oil until just smoking.

Add ground/diced beef and brown thoroughly.  Once beef is browned, drain off excess

fat. To the pot add onions, garlic and oregano.  Sauté until onions are soft, be careful not to burn the garlic.  Add tomato paste and cook 4-5 minutes to remove the bitterness.  It may stick slightly to the pot, keep stirring.  Add chili powder, cumin, bay leaves, sugar,  salt and pepper.  Incorporate well.  Add all cans of tomatoes and beans.  Bring to a simmer and cover.  Let simmer for 30 min and adjust the seasoning as needed.  It may seem a little tangy but as it cooks the tomatoes will release some sugar and sweeten the chili.  Simmer for at least an hour or until beef is completely tender.

Will feed a family of 4 for approx 1 month :-)