I don’t make New Year’s resolutions.
If I’m going to make a change in my life, I’ll do it when I’m good and ready, and an arbitrary date isn’t going to make one bit of difference.
Not that I’m a headstrong child or anything, but you’re not the boss of me, One January!
That said, I learned back in November that my cholesterol is marginally elevated. With a well-established family history of hypertension, I thought I’d try making a couple substitutions in some of my recipes, and decide if they’re worth it.
For this chili recipe, I drained the beef after browning, and rinsed it in warm water. Then I used heart-healthy canola oil to sauté the onion and garlic, added a teaspoon of beef bouillon to compensate for the lost beefyness, and cut the salt to compensate for the bouillon.
It turned out slightly sweet – almost like BBQ sauce – and spicy but not too spicy. I was a little concerned about rinsing the beef, but the chili ended up delicious. Neither the flavor nor the texture was compromised, so I’ll lather, rinse, repeat from now on.
The timing is entirely coincidental.
Recipe below the fold