Devine Chili!!!

Actually...

It is THE LADLE IN RED from ES&BM and it is very, very, very, goooood!

Yield: 8 (1 cup) servings

NI: 276 calories, 7.8g fat, 10.2 fiber (4 max for WW'er gals)

Recipe reprinted with permission from ES&BM writers Greta and Janet Podleski.

1-1/2 lbs extra lean ground beef

2 tsp minced garlic

1c each diced celery, diced celery, diced green bell pepper, and diced red onions

1-1/2 tbsp chili powder

1-1/2 tsp ground cumin and dried oregano

1 tsp ground coriander

1/4 tsp ground black pepper

1 can (19 oz) diced tomatoes, undrained

1 can (14 oz) tomato sauce

1c beef broth

1/4c chopped celery leaves

1 tbsp hickory-flavoured barbecue sauce

1 can (19 oz) red kidney beans, drained and rinsed

1 can (14 oz) beans in tomato sauce

3 tbsp chopped fresh cilantro

1 tbsp freshly squeezed lime juice

2 tsp liquid honey

Cook beef and garlic in a large, deep, non-stick skillet or pot over medium-high heat until beef is no longer pink. Stir in celery, green pepper, and red onions. Cook and stir for 3 minutes, or until vegetables begin to soften.

Stir in chili powder, cumin, oregano, coriander, and black pepper. Cook for 1 more minute. Add undrained tomatoes, tomato sauce, beef broth, celery leaves, and barbecue sauce. Bring mixture to a boil. Reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.

Add beans and simmer, covered, for 10 more minutes. Remove from heat. Stir in cilantro, lime juice, and honey. Serve hot.

*I use 1 10 ounce can of ROTEL (U.S.) tomatoes for this recipe and the remainder amount of tomato is regular. It makes it so nice and spicy!