Here is the list of ingredients:
1 pound lean ground beef.
2 white onions
2 green bell pepper
4 celery stalks
3 tbls of chili powder
2 tsp of red cayenne pepper
2 cloves garlic
1 can of stewed tomatoes
1 can french onion soup
1 6 oz can of tomato paste
1 tbls paprika
1/4 cup Jalapenos with some of the juice
2 cans of dark red kidney beans
3 cans of water
2 tbls Splenda
I added no salt as the chili powder has salt as well as some of the other ingredients. I took the 1 pound of extra lean ground beef (94% lean) and browned it. At the same time, I took my 5 qt pot and put some hot water on to boil. Once the ground beef was done, I put it in the colander and poured the hot water over it to remove even more of the fat. I then set the ground beef aside.
I put the onions, bell pepper, celery, garlic, and jalapenos into the food processor and cut them up med. fine. I then added the stewed tomatoes and hit them on pulse - I wanted the body of tomatoes but not really chunks.
I then cooked those down. Once they were ready, I added the ground beef and all of the other ingredients. I let the whole thing slow cook for about 3 hours covered until it got to the correct consistency. I cooked this is a 5 qt pot, but it would work in a slow cooker even better. It made 7 servings. As it cooked I added about 1 1/2 cups of water to keep the consistancy where I wanted it.
I have become a big fan of Pico as well as fat free sour cream. Now that may make the chili purest have a heart attack
The calorie and fat count do not reflect the reduction due to "washing" the ground beef. I just take that as a bonus.
This chili is HOT - use with caution.