• Kelly's Chili - 3 Points

Recipe By : Kelly Shields
Serving Size : 19 Preparation Time :0:00
Categories : Chilis Kelly's Own Recipes
Recipes that Freeze Well

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cans crushed tomaotoes, canned -- 28 ounce cans
2 cans diced tomatoes in sauce, canned -- 14.5 ounce cans
2 cans chili beans, canned -- 15.5 ounce cans
2 cups chopped onion
4 cloves minced garlic
2 cups chopped celery
6 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon sugar (or subtitute Splenda or Nutrasweet)
2 tablespoons worcestershire sauce
1 1/2 teaspoons tabasco sauce -- or to taste
1/4 cup jalapeno chile pepper -- optional
2 pounds 92% lean ground beef/round

1. Brown ground beef, onions and garlic. Drain.

2. Combine beef mixutre and remainint ingredients in crockpot.

3. Cook on hihg four hours or low all day.

Calories: 179.9
Fat grams: 5.0
Fiber grams: 6.8

W/W Points: 3

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Serving Ideas : Makes 19 1-cup servings.

This freezes well. I like to freeze in 1-cup Gladware or Ziplock ware containers.


The Chili Beans I use have no sugar grams in them and they are just pinto beans in a tomato base sauce w/some green chilis.


WW friendly too : On Winning Points is comes to 3.1777 points and on 1-2-3 Success or The 10% Difference it comes to 2.7576 points.

Kel, this looks fine...most all the ingredients are Phase 1-- considering that the 1 TSP of sugar is in 2 lbs of meat.. I think the amount you'll ingest per serving is pretty minimal (or you could substitute Splenda for the sugar)..

Tell DH Bon Apetite!

Not sure how concerned you are about water retention. I usually hang on to some water weight after chili or high sodium foods. If you feel that the sodium is a little up there try using No Salt added tomatoes. They are usually right beside the regular ones. hope this helped

Neither him or I have problem with retention from sodium. I can eat Chinese before weighing in and not show a water retention problem.

Oh LOL I guess I forgot that I don't use sugar (the real stuff much anymore) I substitute that with Splenda.

BTW DH does SBD and I do W/W.

P.S. Kel, if you figure out the number of servings, I could add (or you could) this to the recipe section for SBD...We're always looking for new good dishes--and with winter around the corner -nuthin's better than a hearty new chili to try!

Pssssssssssssst it says in 2 places:

Serving Size : 19

and

Serving Ideas : Makes 19 1-cup servings.

LOL!

Feel free to cut and paste it there...I thought ya'll had to 'check' or 'approve' recipes so I'll leave that to ya'll.

AAACK!!!!! Copied the post to Kelly's chili under Phase 1 sauces and stews!

Well I just copied it into Phase I Entrees. Hve another "cawfee" Girlie. It can be in two places.

Than you Ruth. I have some other W/W Core recipes that we use that I feel are good for SBD to (Since both programs are very, very much alike). If you would like I'd be happy to share them.

BTW I have incorporated some of the SBD ideas/rules/guidelines into my W/W Core program and it works great!