LEAN AND LOW SODIUM CHILI

Lean and low sodium Chili image

Provided by Lynn Socko

Categories Chili

Time 5h15m

Number Of Ingredients 17

3 lb roast or steak, sliced & diced very thin (or lean ground beef)
1/2 onions, diced
5 cloves garlic, minced
1/4 c no salt added ketsup
1 tsp bold & spicy mustard
2 tsp lemon juice
4 tsp brown sugar
6 tsp chili powder
6 tsp cumin
4 tsp ground chili pasilla
3 tsp granulated garlic
2 tsp granulated onion
2 tsp oregano
1/2 c masa harina per 2 cup of hot liquid
2-4 c beef stock (homemade or low sodium)
2 tsp coarse sea salt (omit is not using low sodium stock)
canned kidney beans, drained and rinsed, opt.

Steps:

1. Place cut meat into large pot with 1/4 c. olive oil, onion, and garlic, 2 tsp. each of chili powder, ground chili pasilla & cumin. Simmer till veggies are tender, do not burn garlic or onion. Add 2 c. water. Cover, simmer or approx. 4 hrs. or till meat is tender. Add more water if necessary as meat cooks.
2. When meat is tender, add 4 c. water and 4 c. beef stock. Add 4 tsp. each of chili powder & cumin, 3 tsp. granulated garlic, 2 tsp. granulated onion, ground chili pasilla, 2 tsp. oregano, 1/4 c. ketsup, 1 tsp. mustard, 2 tsp. lemon juice, 4 tsp. sugar, 1 tsp coarse sea salt. Mix well. Return to simmer. Mix together 1/2c. of Masa Harina in 2 c. of hot liquid from chili. Stir till all lumps are dissolved. Return mixture to chili, stir well. Cover, simmer 20-30 min. more. If chili is too thin, repeat masa step, if too thick, add more water or broth.