You may not think you can lose weight while on a diet plan which includes tex-mex chili gravy but it is feasible. It is fundamental to not eat tex-mex chili gravy or other high calorie sauces & ingredients every day but in moderation.

As an example, I allow myself high calorie food once per week. I eat a healthy diet for 6 days of the week, say 1400 to 1600 calories per day, and then on the 7th day, I eat whatever I like – without going overboard of course.

I have been using this method for the last few weeks and it has helped me to lose 5 kilos. I have not changed my exercise habits or taken any pills or diet food. I have just been careful of what I eat 6 days per week and then eat whatever I like one day of the week.

I also believe it is helpful if you have a little support when on a weight loss program and for that I registered with the Biggest Loser club. They have lots of tools to show you how to monitor your progress and attain your goals.

.

On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat tex-mex food. I never imagined|thought|believed I could lose 5 kilos while eating tex-mex meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some tex-mex food, I suggest|advise|propose you make tex-mex chili gravy which is one of my favourite|most admired|most adored|best loved tex-mex recipes.

Tex-Mex Chili Gravy

4 dried red New Mexico chiles*
8 dried red ancho chiles*
1 pound ground beef
4 cups beef stock
1 medium onion, finely chopped
2 garlic cloves, minced
2 tablespoons bacon drippings (optional)
2 teaspoons cumin seeds, toasted and ground
1/2 teaspoon Mexican oregano
1/2 teaspoon salt
1 tablespoon Masa Harina?

* To shortcut, use about 1/2 cup Gebhardt? chili powder and reduce the cumin and oregano by half.

If using the shortcut, skip this step. Preheat the oven to 300 degrees F. Break off the stems of the chile pods and discard the seeds. Place the pods in a single layer on a baking sheet and roast them for about 5 minutes. Watch the pods closely so that they do not scorch. Break each chile into several pieces. In a blender, pur?e the pods with the stock. You should be able to see tiny pieces of chile pulp, but they should be bound in a smooth, thick liquid. Set the pur?e aside.

In a medium saucepan, brown the meat with the onion and garlic. Drain the grease. Add bacon drippings, if desired, and return the pan to the heat. When the bacon drippings have melted, add the cumin, oregano, salt and pur?ed chiles or chili powder and beef stock. Simmer the mixture for about 50 minutes, until the meat is tender and the liquid has thickened slightly.

In a small bowl, mix the Masa Harina? with 2 tablespoons of the cooking liquid, and stir the mixture back into the gravy. Simmer the gravy for an additional 10 minutes.

Serve with Tex-Mex enchiladas, tamales or other dishes.

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.