Lean and low sodium Chili

Lynn Socko


This a a very mild chili, to add a "kick" to it, you could always add some cayenne pepper. It's lean, low in fat & sodium, and yummy good.
Also great for hot dogs.

★★★★★ 1 vote
a crowd
45 Min
4 Hr 30 Min
Stove Top


3 lb
roast or steak, sliced & diced very thin (or lean ground beef)
onions, diced
cloves garlic, minced
1/4 c
no salt added ketsup
1 tsp
bold & spicy mustard
2 tsp
lemon juice
4 tsp
brown sugar
6 tsp
chili powder
6 tsp
4 tsp
ground chili pasilla
3 tsp
granulated garlic
2 tsp
granulated onion
2 tsp
1/2 c
masa harina per 2 cup of hot liquid
2-4 c
beef stock (homemade or low sodium)
2 tsp
coarse sea salt (omit is not using low sodium stock)
canned kidney beans, drained and rinsed, opt.


1Place cut meat into large pot with 1/4 c. olive oil, onion, and garlic, 2 tsp. each of chili powder, ground chili pasilla & cumin. Simmer till veggies are tender, do not burn garlic or onion. Add 2 c. water. Cover, simmer or approx. 4 hrs. or till meat is tender. Add more water if necessary as meat cooks.
2When meat is tender, add 4 c. water and 4 c. beef stock. Add 4 tsp. each of chili powder & cumin, 3 tsp. granulated garlic, 2 tsp. granulated onion, ground chili pasilla, 2 tsp. oregano, 1/4 c. ketsup, 1 tsp. mustard, 2 tsp. lemon juice, 4 tsp. sugar, 1 tsp coarse sea salt. Mix well. Return to simmer. Mix together 1/2c. of Masa Harina in 2 c. of hot liquid from chili. Stir till all lumps are dissolved. Return mixture to chili, stir well. Cover, simmer 20-30 min. more. If chili is too thin, repeat masa step, if too thick, add more water or broth.

About this Recipe

Course/Dish: Chili
Main Ingredient: Beef
Regional Style: American
Other Tag: Healthy