Beanless beef chili
Beanless Beef Chili
2lb lean ground beef (at least 90/10)
1 Tbsp olive oil
3 cloves garlic, minced or crushed
2 cups diced green peppers
1 cup diced onion
2 14oz cans No added salt diced tomato (or one 28 oz can)
1 Tbsp tomato paste
3 Tbsp chili powder
1 Tbsp oregano
½ Tbsp cumin
2 Tbsp worcestershire sauce
In a large dutch oven or saucepot, heat olive oil over medium high heat. Add garlic and brown slightly, about 1 minute. Add ground beef and cook until mostly browned, breaking up with a spatula occasionally.
Add peppers, onion, diced tomatoes, tomato paste, spices and worcestershire sauce, stir well until combined. Bring to a boil, then lower heat and simmer covered for 20-30 minutes, stirring occasionally.
Serve over cauliflower rice (or brown rice for Phase 4), or plain with a Tbsp of cheddar veggie shreds.
1 serving is appx 2 cups of chili, and would count for 8oz protein and 1 1/2 cups of veggie.
REBOOT wk1: 7 lbs, -5"; wk2: 2.6lbs (no measuring tape!); wk3: 1.8lbs, -3.5"; wk4 2.6 lbs; wk5 0.4lb, -3"; wk6 2.4lb; wk7 2.8lb, -1.25"; wk8 1.2lbs