Here’s the recipe. This is a CORE recipe on the Weight Watcher’s plan:
2 pounds ground bison
1 onion, finely chopped
1 green bell pepper, chopped
1 tablespoon Worcestershire sauce
3/4 tsp. chili powder
1/4 teaspoon ground cinnamon
1/8 teaspoon garlic powder
salt and pepper to taste
1 15-ounce can dark red kidney beans
1 28-ounce can diced tomatoes
1 6-ounce can tomato paste
1 15- ounce can tomato sauce
non-CORE optional ingredient: brown sugar
Brown meat with onion and green pepper in large Dutch oven; add remaining ingredients. Bring to a boil; reduce heat. Cover and simmer over low heat for 2 hours, or in a crockpot for 6 hours, stirring occasionally. Serve hot with fat-free sour cream, and for non-core eaters, shredded cheddar cheese.
Serve with salad. For 2 Weight Watcher points, cook up some hot muffins (in paper baking cups) and crumble into your bowl of chili.
Also a great meal in the following ways:
- Stuffed Baked Potatoes: Bake potatoes and serve covered with steamed broccoli, Mama’s chili, fat free shredded cheddar cheese, and fat free cheddar cheese.
- Chili Dogs: (not CORE) Cook up some Hebrew National all-beef hot dogs and serve in hot dog roll, smothered with Mama’s chili and more chopped onions and cheddar cheese, with baked beans and saurkraut on the side.
- Eat chili for dinner, and place the left overs in a heavy-duty freezer zip-lock-bag, mark it either "Stuffed Baked Potatoes" or "Chili Dogs", and plan to serve it for dinner two weeks later (so the family doesn’t feel like they are eating "leftovers".
- Using a Once-a-Month-Cooking mentality, make up the whole thing and freeze 6-cups-worth in a gallon-size freezer bag marked "Mama’s Chili", and the rest of it bag in a 1-quart freezer bag and mark it either for dogs or stuffed potatoes.