Football season is back! Twice Backed Chili potatoes (recipe below) Chili: 1 Lb lean ground beef 1 Cup beef broth 1/2 tsp cayenne pepper 1 tsp cumin 2 Tsp Chili Powder 1 Tbsp brown sugar 1/2 tsp smoked paprika 1/2 Onion, diced 1/2 Green bell pepper, diced 1 Jalapeño, finely diced 3 Garlic cloves, minced Half a 14 oz can of diced tomato 8 oz canned kidney beans drained 1 Tosp tomato paste Salt and pepper to taste 1 Tbsp Worcestershire sauce Potatoes: 3 Large potatoes Olive oil Salt 3 Garlic clove

FULL RECIPE IN COMMENTS. In episode 4 of my new series “ITA-LEAN” I am sharing how to cut the amount of olive oil and calories in a balsamic vinaigrette by almost ½. By doing this you well have much lower calories per serving. | Ereka Vetrini