So much to do is made over making this thing we call Chili. Yet it is one of the easiest cuisines to make, full of fiber and oh so tasty. Leftovers keep in the fridge and only get better the longer those delicious ingredients meld together. Here is my tried and true and tested recipe for one pot 5 alarm chili. The spiciness and veggies added are fully customizable to taste! Enjoy!
One Pot 5 Alarm Chili
- In a good sized pot brown about 2 pounds lean ground beef/sirloin or already lean ground turkey with 2 medium chopped onions on medium heat. Some like to saute the onions first before adding the beef, I say saute them together to get all that onion goodness in the meat right from the start.
Lean Beef and Onions getting to know each other. - While your meat is browning, add about 2 tablespoons or a couple of turns around the pot as I believe Rachael Ray says of reduced sodium (there will be plenty of other sodium by nature of the recipe) Worcestershire (say that three times quick) sauce. I can’t tell you why but I can tell you this step adds such a deep, rich flavor to the meat and ultimately the chili.
Lea & Perrins® Worcestershire never hurt any chili! 
Round the pot we go! - Add 1 packet of reduced/low sodium chili seasoning to the browning meat and watch such a nice deep color come to life right before your eyes. Again I add the seasonings while the meat is browning to add a depth of flavor to the meat.
Seasony Goodness! 
Spices In! - Add your favorite chopped veggies for color and to fulfill your fruits and veggie intake for the day. 🙂
Gotta have Veggies! - Add 3 cans of beans drained and rinsed to your meat, vege mixture and stir. Rinsing your beans gets rid of some of the extra sodium before adding them to your chili. Choose a variety of colors, it just looks pretty.
Can’t have chili without beans! 
Beans, Beans, they’re good for your heart! - Add a 6 oz can of tomato paste and low sodium chicken stock (you read right) about a cup if you like your chili a little on the chunky side, a cup and a half to 2 cups if you like a little more liquid. Why chicken stock instead of tomato sauce say you? Because IMHO, tomato sauce is for spaghetti, I like my chili meaty tasting and the chicken stock enhances not overpowers all the other flavors. The tomato paste of course thickens the sauce, believe me it is a winning combination!
Stock it to me! - At this point it’s time to add your final spices. I add about a tablespoon or two of chili powder to taste and depending on how spicy you like it. A good tablespoon, probably two of pepper and and palm full of kosher salt. Put your lid on and simmer on low for 20 minutes to let all those gorgeous flavors meld together. Don’t let it alone, stir often.
It’s the final spice down! 
It’s time to get all steamed up! - Time to clean up, clean up! 😛
Behind the Scenes. - Do do do do do do do (Jeopardy theme) Ding! Give your one pot of love a final stir and garnish with sour cream (low fat), some shredded cheddar cheese and some green onions in a pretty bowl and I guarantee Nirvana until it is time to get up for seconds. 😀
Time to drool! 
You just want to eat it with your eyes!
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Kimberly
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