Let’s face it, the HCG diet – just like any kind of diet plan – is not a picnic. This diet involves losing up to a pound a day, so it is not for those who are interested in spending several months or even weeks trying to lose their target weight amount. This diet is named after the HCG hormone, which is a hormone produced by women during pregnancy. With a combination of HCG injections and an ultra low-calorie diet, many people have been able to achieve excellent weight loss results with this diet system.
However, just because this diet is a bit strict on calories does not mean that you have to stick to bland and boring food. The key to having a more fulfilling journey to losing weight is learning how to prepare your own meals. With a little bit of exploration and practice in the kitchen, you can definitely enjoy any of your favorite comfort foods guilt-free and just the way you like it.
Never let your HCG diet make you avoid your cravings for everyone’s all-time favorite: a hearty bowl of chili. Here is a yummy, easy-to-make, and you-couldn’t-ask-for-more HCG Chili recipe that is perfect to prepare at the beginning of your Phase 2 HCG diet plan. Wear your apron and get bring your A-game to the kitchen.
Things To Know:
This HCG Chili recipe can make 5 — 6 servings and can be a part of your week-long diet.
Duration: Preparation — 30 minutes | Cooking — 45 minutes to 1 hour
Calorie Count: 255
What To Prepare:
2 pounds of ground beef (93% lean)
4 cloves of garlic (minced)
2 onions (chopped)
1 tomato (diced)
1 jalapeño pepper (diced)
2 tablespoons of chili powder
2 tablespoons of olive oil
¼ teaspoon of cayenne pepper
½ teaspoon of Tabasco sauce
2 teaspoons of smoked paprika
2 teaspoons of dried oregano
½ cup of tomato paste
2 cups of water
Salt and pepper
Chopped cilantro (fresh)
How To Cook:
Preheat a large frying pan under medium-high heat with 1 tablespoon of olive oil. Add 2 pounds of ground beef and wait until browned.
Drain off the fat.
In a large pot under medium-high heat, add 1 tablespoon of olive oil and stir in the chopped onions, jalapeño peppers, and minced garlic until fragrant and blistered.
Add the browned meat to the mixture and stir well for 5 minutes.
While stirring, add all the spices; ¼ Teaspoon of cayenne pepper, 2 tablespoons of chili powder, 2 teaspoons of smoked paprika, 2 teaspoons of dried oregano and ½ teaspoon of Tabasco sauce.
Mix in ½ cup of tomato paste with diced tomato and keep stirring for 5 minutes.
Add 2 cups of water, stir well while waiting to boil.
Add salt, pepper, and chopped cilantro to your liking.
Tip: Make sure to taste the mixture as often as needed. Feel free to make adjustments on the spices to get the right flavor. Flavors of some spices vary from where they are from and it is still a best practice to trust your taste buds when working on the flavor.
Bring to boil and stir occasionally.
Reduce heat and let it simmer until meat is tender.
Divide into 5-6 servings.
Due to excessive evaporation, the mixture may dry up and grow thick. You may opt to add a little amount of water when reheating.
Like most chili recipes, this chili recipe tastes better over time. You may keep it refrigerated/freeze for days and reheat only an ample serving when needed.