Chili is a staple in most families and everyone has their own favorite ways to make it.  Check out our chili as a good base recipe from which to tweak to your preferences. The coffee adds a richness that I think you’ll really love, and you can adjust all the seasonings to your taste.

2 lbs. ground beef (either lean or drained)
1 1/2 c. of brewed coffee (weird, I know, but trust me on this one)
1 large onion, diced
1 medium bell pepper
1 tbsp. minced garlic
1 15 oz. can chili beans
1 15 oz. can diced tomatoes (no salt added)
1 4 oz. can diced green chiles
1 6 oz. can tomato paste

Seasonings (these are suggestions…if you’re a comfortable cook, get wild with ‘em…if you need a smart place to start, use these. I often follow this, cook a few minutes, then add this much of everything except the sugar and chili powder all over again)
1/8 tsp cayenne
1/2 tsp sugar
1/2 tsp oregano
1 tsp salt
1.5 tsp cumin
1/4 C chili powder
1/2 tsp smoked paprika

In large pot, brown beef with onions, garlic and peppers. Drain grease.

Add everything else. Mix well and let simmer.

I usually add a couple of cups of water at this stage. It will still be really thick. Add more water to reach desired consistency.
The longer it simmers, the better it is.

Serve with plain Greek yogurt (as a sour cream substitute), shredded cheese, and a dash of cayenne if you’re feeling brave.

Yield: 8 servings
Serving size: 1/8 of recipe
Calories: 280
Fat: 10
Carbs: 21
Protein: 28
MFP Listing: MacroEd Chili


Ashley Stephens, Ed.D.

Guest Blogger Ashley Stephens is a Huntington native, Marshall graduate, wife and mom of 2 who found a new love of flipping family-friendly recipes into healthier versions. In addition to running an online nutrition education program, Ashley regularly hosts live cooking classes at Huntington’s Kitchen.