Now why, you might ask, is this in a diet column?
Simple. The overall glycemic load of this stuff is basically zero. Nada. This makes 8 or 10 cups, depending on how thick you want it. Total glycemic load of the tomato paste and the onions is 28 — so the load for a serving is between 2 and 4.
But notice the recipe doesn’t say anything about beans. There are many opinions about this question, but all of them that say beans are a normal ingredient in proper chili are wrong. But I had a can of pinto beans in the pantry, I only had one pound of hamburger, and as you may have heard, it’s raining a bit in Boulder and I didn’t want to go out. So I made the chili the usual way, but — sigh — added the beans. Thank God my mother wasn’t here to see it.
And, yeah, it’s pretty good. Face it, styrofoam packing peanuts would be good covered in this stuff. More importantly for our purposes, the glycemic load of this is still pretty minuscule — the beans add another 28 for the whole pot, about 40g effective carbs, so the total for one serving is a glycemic load of less than 8. Good for dinner as it is (although I miss adding oyster crackers). I like to top it with more chopped raw onion, and yes I do live alone, why do you ask? Good for breakfast with fried or poached or scrambled eggs. Put it on top of another cup of refried beans along with the eggs and you have huevos rancheros.
Not bad for diet food.