Clean Eating Chili Mac Recipe (2024)

FAQs

What is the secret to really good chili? ›

Only Add Flavorful Liquids

Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.

Chili can be healthy, with qualifiers. The iconic dish—typically made with ground meat, tomatoes, kidney beans, and seasonings—is packed with protein, fiber (thanks, beans!), and iron. This makes chili relatively healthy, provided you don't get too carried away with high-fat toppings like sour cream and cheddar cheese.

Stir in Some Beans

Instead, use beans in your healthy chili to add fiber and stretch your dish healthfully and inexpensively. You can use one type of beans, such as kidney beans or black beans, or mix several types for a variety.

If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.

Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.

Try adding spices like paprika, chili powder, cumin, coriander, Mexican oregano, garlic powder, onion powder, cinnamon, cayenne, or even chipotle.

Eating chili peppers offers many health benefits, including improving your heart health, metabolism, and immune system. They also add spiciness, warmth, color, and flavor to your food. Experiment with different types of chilis to find the ones you enjoy eating and cooking with.

Best: Eden Black Bean and Quinoa Chili

Additionally, it is a lower-calorie option with a low fat content, allowing you to incorporate your favorite toppings to create a balanced meal. Top your chili with avocado or shredded cheese for a boost of fat, or a dollop of plain Greek yogurt for a little extra protein.

Several studies suggest that chili peppers may also help control appetite and give your metabolism a little boost. As a result, it may help with weight loss.

What is the best meat for chili? The best meat for chili depends on the type you're making, but professionals generally use a combination of ground chuck, brisket, short ribs, or diced tri-tip sirloin mixed with bacon and sausage to layer multiple textures and flavors.

Why is vinegar good in chili? ›

Acids enhance the salty, umami-rich flavors already present in chili, and round out the sweetness, adding intricacy to the dish. Apple cider vinegar is versatile with a light, fruity flavor, but red wine and balsamic vinegar are both good choices for heavier chilis that need something bolder.

Stirred into the pot right before serving, a spoonful of vinegar brightens up the finished product, and gives it that full, rounded taste that was missing. Even if the chili recipe you're using doesn't call for vinegar, go ahead and add it anyway. You won't actually taste the tang or sharp flavor of the vinegar.

Much like adding chili powder and other common chili spices, cinnamon is a super versatile spice that adds warmth without the heat to Firecracker chili.

The best beans for chili are pinto, kidney, and black beans, like in this easy and tasty recipe. This 3-bean chili freezes great for meals later in the week. If you prefer thinner chili, add an extra can of tomato sauce. The green chiles are not hot and add a wonderful flavor, so don't be afraid to use them.

A low and slow cook time—at least an hour total—is key for drawing out the most flavor in a pot of chili. Yes, a quick chili is most welcome on weeknights, but it won't have quite the same results. A slow cooker works wonders, but if you're short on time, try a pressure cooker.

Now for the piece de resistance: 1-2 heaping Tablespoons brown sugar. The chili tastes completely different without the brown sugar so if you like a subtle sweetness in your chili then you've just got to go for it! Trust me, it will not make your chili taste like candy.

Ground Beef: Provides the hearty meaty base for the chili. Opt for 85% lean; the fat enriches the meat, enhancing the dish's overall flavor and texture. And don't stress about the fat—post-cooking, it's easy to skim off any excess. Baking Soda: Helps tenderize the beef by locking in moisture, making it more succulent.

A low and slow cook time—at least an hour total—is key for drawing out the most flavor in a pot of chili. Yes, a quick chili is most welcome on weeknights, but it won't have quite the same results. A slow cooker works wonders, but if you're short on time, try a pressure cooker.