Category Archives: Beef

Cincinnati Chili

Ummmmm…. This has GOT to be the BEST chili I’ve EVER had!!!!!  And   I can prove it.  Everyone in my family had seconds!!  That never happens!  I even warned hubby there were secret ingredients and he dared to try it.  My 8-year-old even had seconds.  That says a lot about a recipe, I’m here to tell ya.  We all ate it differently.  I made zucchini noodles and topped them with the chili, diced onions, and some leftover steamed broccoli.  Gordon and Anna had it on top of the old-fashioned type of noodle, and Mantha just had hers plain.  I must admit I was a little worried as I was making it.  I was thinking the whole time that no one was even going to try it and I’d be left with the responsibility of eating it all by myself.  Well, we only had enough for Gordon and me to have lunch tomorrow.

And don’t do as I did and wait until you’re hungry to make this.  It takes about 2 hours.  It was worth the wait 🙂

 

I got this recipe from the book Well Fed 2 by Melissa Joulwan.  I highly recommend this book, along with her first cookbook, Well Fed.

 

2 pounds ground beef

4 cups water plus 1/2 cup water

2 medium onions, finely diced (about 2 cups)

4 cloves garlic, minced

1/4 cup chili powder

1 Tbsp unsweetened cocoa

1/2 Tbsp salt

1 tsp cayenne pepper

1 tsp ground cinnamon

1 tsp ground cumin

1/2 tsp ground allspice

1/4 tsp ground cloves

1 bay leaf

1 (8oz) can tomato sauce

1 (14.5oz) can crushed tomatoes

2 Tbsp cider vinegar

1 Tbsp coconut aminos

 

Place the ground beef in a large soup pot, cover with 4 cups of cold water, and bring to a boil, stirring and breaking up the beef to a very fine texture.  Slowly simmer until the meat is cooked, about 30 minutes.

Stir in 1/2 cup water and the rest of the ingredients.

Simmer for about 2 hours or until slightly thickened.

Beef and Bean Chili

I got this recipe from my very first WW cookbook.  One that has the old points system.  But it’s so good.

Makes 4 servings

4 tsp olive oil

2 onions, chopped

1 carrot, chopped

1 celery stalk, chopped

1/2 cup green bell pepper, chopped

4 garlic cloves, minced

1 tsp jalapeno, chopped

3/4 pound lean ground beef

1 Tbsp chili powder

2 tsp ground cumin

1 tsp dried oregano

1/2 tsp ground coriander

1 (14 1/2 oz) can diced tomatoes

1 (16 oz) can pinto or red kidney beans, rinsed and drained

1/2 tsp salt

pinch of pepper

1/2 cup chopped fresh cilantro

1/2 cup fat-free sour cream

1/4 cup chopped red onion

1. In a large dutch oven or saucepan, heat the oil.  Saute the onions, carrot, celery, bell pepper, garlic, and jalapeno pepper until the onions are translucent, about 15 minutes.  Add the beef and cook until no longer pin.  Stir in the chili powder, cumin, oregano, and coriander; cook, stirring, 1 minute.

2. Add the tomatoes, beans, salt and pepper; bring to a boil.  Reduce the heat and simmer gently, partially covered, stirring occasionally, until the flavors are blended, about 20 minutes.  Stir in the cilantro.  Serve, topped with the sour cream, red onion, and additional cilantro.

ww points plus: 8

Flank Steak with Chimichurri Sauce

Flank Steak with Chimichurri Sauce

¼ cup each of lightly packed, chopped fresh cilantro and parsley

1 garlic clove, minced

2 Tbsp red wine vinegar

1 Tbsp olive oil

1 tsp salt

¼ tsp crushed red pepper

1 Tbsp taco seasoning

1 (1 ¼ pound) flank steak

  1. To make the chimichurri sauce, combine the cilantro, parsley, garlic, vinegar, oil, salt, and crushed red pepper in a small bowl; set aside.
  2. Combine the taco seasoning and ½ tsp salt in a cup.  Rub on the steak.  *I didn’t have any taco seasoning, so I rubbed it with some chili powder and paprika and it was really really good*
  3. Grill the steak and top with the sauce.

Yields 3 slices of steak and about 5 tsp sauce per serving.  4 points per serving

Vegetable Beef Soup

I just realized I didn’t have this on my blog and had to add it right away.  It is my daughter’s favorite meal.  She is always requesting it!

1 pound ground sirloin

1/2 cup chopped red onion

2 (14 oz) cans fat free beef broth

1 cup water

1 (26oz) jar pasta sauce with bell peppers, onions, and spices (such as Newman’s Own Sockarooni)

1 (16oz) package frozen mixed vegetables

1/4 tsp pepper

Cook beef and onion in a large pot.  Stir in remaining ingredients; cover and bring to a boil.  Uncover, reduce heat, and simmer 15 minutes or until thoroughly heated.

Yields 8 servings of 1 cup each for 4 ww points, 191 cal, 6.3 g fat

Sloppy Joes

This has a mushroom flavor to it (due to the mushrooms! lol).  It was good!!!

1.25 lbs 93% lean ground beef

1 Tbsp seasoned salt

1 carrot

1 onion

2 cloves garlic

1/4 cup red bell pepper

4 oz mushrooms

1 Tbsp red wine vinegar

1 Tbsp Worcestershire sauce

2 cups tomato sauce

2 Tbsp tomato paste

Put all the vegetables in a food processor until finely chopped

Heat a large skillet over medium high heat.  Add the meat to the pan and season with salt and cook the meat until it browns, then add the vegetable mixture.  Reduce heat to medium and add red wine vinegar and Worcestershire sauce, cook 5 more minutes.  Add tomato sauce and paste to pan, stir to combine.  Cover and reduce heat to simmer and cook an additional 5 minutes.

Makes 7 servings of 1/2 cup each for 2 pts or 3 pts+ (does not include the bun)

Tamale Pie

1 pound ground round

1/2 cup chopped onion

1 garlic clove, minced

1 (15 oz) can pinto beans, rinsed and drained

1 1/2 cups water

1 cup salsa

1 1/2 Tbsp salt free Mexican seasoning

1 cup all-purpose flour

3/4 cup yellow cornmeal

1 Tbsp sugar

2 tsp baking powder

1/2 tsp salt

2/3 cup fat-free milk

1 1/2 Tbsp butter, melted

1 egg, lightly beaten

1. Preheat oven to 400

2.  Cook first 3 ingredients in a large skillet over medium high heat until beef is browned, stirring to crumble beef.  Add pinto beans and next 3 ingredients.  Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or until mixture thickens, stirring occasionally.

3.  In a medium bowl, stir together flour and next 4 ingredients.  Add milk, butter, and egg; stir until well blended.

4.  Spoon beef mixture into an 11×7 inch baking dish.  Spoon batter over beef mixture, spreading evenly.

5.  Bake at 400 for 25 minutes or until golden.  Cut into 6 equal servings.

Each serving is 6 ww pts or 8 pts +

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