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 A Savory Chili Recipe that is Friendly for Fat-Burning Machines




1.5 pounds top sirloin steak – cut into ½ cubes

2 cans (1 large, 28-ounce can and 1 small 14.5-ounce can) stewed tomatoes

2 cans (8 ounces each) of unsweetened tomato sauce

1 cup sliced carrot

1 medium onion, chopped

1 cup chopped celery

1 cup chopped green pepper

1 tablespoon garlic

1 tablespoon ancho chili pepper

¼ cup minced fresh parsley

1 teaspoon salt

½ teaspoon ground cumin

¼ teaspoon black pepper


Brown the beef in a skillet. Then transfer it to a 5-quart slow cooker. Add all remaining ingredients. Cover and cook on low heat for 9 to 10 hours, stirring occasionally.

Can top with a small amount of cheese, sour cream, chopped onions, fresh tomato or cilantro.

Serves 16 to 18. This freezes well.


–Delbert Bernhardt