This post was brought to you by Stubb's Bar-B-Q. I received compensation to write this post … but, all opinions expressed are my own.

Chili in my family is a pretty big deal. I mean... we're Texans, so everything is a big deal. We've tried chili with many different meats, and made it in many different ways. But, we always tend to go back to my mom's original Chili Con Carne for one reason or another.

With March fast approaching and one of my favorite holidays of the year creeping up along with it, I decided that I wanted to attempt to make a healthier low carb take on an Irish style chili. And by Irish, I really just mean to use beer in it instead of any other form of liquid.

Another big deal in my family is Bar-B-Q, and one of my most favorite brands for spices, sauces, and rubs is Stubb's Bar-B-Q. So, when I got my hands on some of Stubb's new Chili Fixins Cookin' Sauce, I knew I wanted to use it in my St. Patrick's Day inspired chili.

The Stubb's Chili Fixins package is really handy. It comes with a sauce starter and a yummy chili spice blend that really makes life a lot easier in the kitchen. Some of my favorite things about using Stubb's is that all their Cookin' Sauces are certified gluten-free. They also contain no artificial junk such as flavors, colors, or high fructose corn syrup!

I don't use packaged items very often, but when I do I really try my best to pick things that have labels on them that I can clearly read and understand. Stubb's is exactly that.

To create this recipe, I took the basics of my mom's famous Chili Con Carne. I used less beans, and the beans that I did use were black beans which tend to be a little more healthy for you than traditional pintos. I also used a lot more meat, and substituted the lean beef for extra lean turkey since it's important to me to get my family to eat beef only once a week when possible. I also used as many 'no salt' added cans as possible since I like to be able to adjust the salt myself.

Since I was making a chili, I had to invite my parents over to get the chili guru's opinion on my new creation.

The end result? When my mom was getting ready to leave that night, she gave me a hug and grabbed my shoulder and said 'That was a really good chili!' My dad also ended up eating two helpings and I must admit that I got a few extra spoonfuls as I was putting the leftovers away.

With this being an St. Patrick's Day inspired style chili, I like to suggest using shredded Irish cheddar over the top instead of any other type of cheddar; just because the Irish cheddar gives the perfect sharpness to pair well with the beer and other flavors of the meaty bowl of awesomeness that is chili.

Skinny Crock Pot Guinness Beer Chili
TheSkinnyFork.com

The Skinny:
Servings: 8 • Size: About 1 1/2 Cup • Calories: 264.1 • Fat: 7.1 g • Carb: 23.4 g • Fiber: 3.9 g • Protein: 24.6 g • Sugar: 9.2 g • Sodium: 731.5 mg

Ingredients:
1 Lb. Extra Lean Ground Turkey
1 Lb. (4 Links) Hot Italian Turkey Sausage, Removed from Casing
1 Yellow Onion, Chopped
1 Green Bell Pepper, Chopped
1 (14.5 Oz.) 'No Salt' Diced Tomatoes
1 Pkg. Stubb's Chili Cookin' Sauce
1 C. 'No Salt' Black Beans, Drained & Rinsed
1 C. Guinness Extra Stout
1 C. Tomato Puree
1 Celery Stalk, Sliced
1 Jalapeno, Minced
1 Garlic, Minced
2 Tbsp. Stubbs Spice (Use more or less to adjust heat.)
Salt & Pepper to Taste

Optional Toppings: Plain Fat Free Greek Yogurt, Shredded Cheddar, Green Onions, Avocado

Directions:

Toss all of the ingredients into the crock pot and give it all a good stir.

Secure the lid and cook on high for 4-6 hours or on low for 6-8 hours.

I stir mine a few times during the cooking.

Once done, remove the lid and divide evenly for serving.

Top with any chili condiment desired and serve warm right away. Enjoy!

Store any leftovers in an airtight container in the fridge.