Chili con Carne
This chili con carne with ground beef is a serious crowd-pleaser, whether you're hosting a football-watching party or just feeding a hungry family. It has a nice, beefy, beany flavor and just enough spice. You'll be surprised that a chili that comes together in less than an hour has so much flavor. Three types of chile peppers (fresh poblanos, chili powder and chipotles in adobo) add depth and complexity. Poblanos also add some color to the chili--if you can't find them, you can sub bell peppers of any color, though they won't add heat. Using lean ground beef makes this chili healthier and also keeps it from being greasy. Be sure to brown the beef well for the best flavor: you want to stir to break up the chunks, but don't stir too much or the beef won't sear at all. Serve with cornbread and bowls of sour cream, chopped avocado, tomatoes, scallions, cilantro and hot sauce and let everyone customize their own bowl.
To make ahead: Refrigerate for up to 4 days or freeze for up to 4 months. Thaw, if necessary, and reheat before serving.
4 lean protein, 2 vegetable, 1 starch, 1/2 fat