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One Pot Spicy Chili Con Carne

Happy New Year W + A readers! Twenty fifteen was a great one, but I am happy to embrace the new year with new spirits and a new attitude. I always think of a handful of resolutions to work up to each year, but this year is definitely dedicated to achieving goals and starting new ventures that are challenging and exciting. I like to believe I am pretty darn good in the kitchen and I love coming up with new recipes to cook for me and the hubby every night. Luckily, John is a big leftovers guy, but me on the other hand, not so much. Each Sunday I've been taking the afternoon to food plan for the week, jotting down meals to prepare for the work week and also threw in some personal goals as well. Some recipes I've been coming up with are new and the rest are our easy go-to staples, but this year I am ready to try some new things in the kitchen! We enjoy cooking healthy dishes, but we are always up for a bit of indulgence at least one day a week (typically we leave that day for a weekend). It believe its all about keeping a healthy balance. See my example below for easy weekly meal planning. 

Tonight was frigid, so I decided to make a big pot of my spicy chili con carne. Its one of the easier recipes to follow and leftovers the next day are excellent. This is one of the dishes I will reheat and eat for lunch. I actually prefer it the next day ;) I like to kick it up a few notches using fresh bell peppers, tomatoes and whole jalapenos. A few pinches of crushed red pepper flakes for added heat will really raise the spice bar on this dish. Here's everything you'll need.


-1.5-2 lbs of ground beef chuck
-1 red bell pepper
-2 jalapeno peppers
-1 small can of tomato sauce
-1 can of diced tomatoes
-1 can of red kidney beans
-2 yellow onions
-chili packet mix  (any brand will do)
-2 tbsp cayenne pepper
-2 tbsp crushed red pepper  flakes
-2 tbsp chipotle chili powder
-4 tbsp chili powder


In a non-stick pan brown your ground beef making sure to chop it very fine. Drain all the excess fat from the pan. In a large sauce pan add two diced onions, bell pepper and jalapenos. Saute until your onions and peppers are a little soft. I would say for about 8-10 minutes. Next add your cooked ground beef to your pot. Add all of your seasoning including the chili packet and mix so all of your veggies and meat are coated. You will then add your beans, diced tomatoes and tomato sauce. Fill half the can of tomato sauce with water and add to your pot. Mix all together very well. Keep on a low flame half covered stirring continuously. I keep my chili on low heat and cook for about 3.5-4 hours. Once your chili is done cooking, I like to add a dollop of light sour cream and a tablespoon of part skim cheddar cheese. Its the best meal for a cold winter night! You can also make this chili with ground chicken or turkey to save on a few more calories.

I plan to use the large eggplant I bought over the weekend and try a new recipe for skinny sausage Parmesan stuffed eggplant tomorrow night. Keep your eyes peeled for the recipe on W + A this week! Here's a sneak peek. And don't be a stranger...W+A now has our own Instgram account. So be sure to add us and follow us here! Our handle is @whiskeyandaprons. See you guys on the IG!


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