South Western Chili Con Carne2010-11-24
Chili con carne is classic bodybuilding recipe that ticks all the right boxes. Easy to prepare, a decent serving of protein, low carbs and tastes fantastic.
But one of these best things about chili con carne is that it’s perfect for freezing.
So when I make my chili, I usually double (or even triple) up on the ingredients and make this spicy number in bulk. You’ll need to get yourself a whopping big pot if you wanna do this but they’re pretty cheap and easily available from your local department store or cooking outlet.
Remember, the strength and flavour of many spices alter after freezing, some increase whilst others decrease. So 3 months later, your defrosted chili con carne may taste rather different to the original recipe. i’ve found with this recipe that the taste of the chili’s are more pronounced, which is fine by me :).
- 2 pounds ground beef
- 1/2 cup red onion, chopped
- 1 green pepper, chopped
- 1 red bell pepper, chopped
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 cloves garlic, minced
- 1/4 teaspoon cayenne
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder
- 3 Roma tomatoes, diced, about 8 ounces
- 2 tablespoons fresh cilantro, chopped
In a large skillet, brown the ground beef, onion and garlic; drain the grease.
Add the peppers and all of the spices.
Stir in the tomatoes; bring to a simmer and cook 10 minutes.
Stir in the cilantro.
Server over chopped lettuce and garnish with shredded cheese and sour cream, if desired (not included in the nutritional info).