Wednesday, November 4, 2015

Texas Chili


I put this together before church one Sunday and let it simmer in the crockpot until lunch time.  I only used 1/4 tsp of cayenne pepper and it still had a little kick.  We liked it and served it with cheese and sour cream
TEXAS CHILI
http://www.genaw.com


2 pounds ground beef, lean
2 ounces onion, chopped, 1 small or 1/2 cup
2 cloves garlic, minced
3 teaspoons chili powder
1 teaspoon chipotle chile powder *
3 teaspoons cumin
1 teaspoon cayenne Beth used only 1/4 tsp
1 teaspoon paprika
2 teaspoons salt
8 ounce can no-sugar added tomato sauce
4 tomato sauce cans water


Brown the meat, onion and garlic in a large pot; drain grease well. Add all remaining ingredients; bring to a boil. Turn down the heat to low; cover and simmer 1- 1 1/2 hours.
Beth 'simmered' this in a crockpot for 3-4 hours.  Perfect!
Makes about 6 servings
Can be frozen


* Or use 2 teaspoons regular chili powder.

Per Serving: 283 Calories; 18g Fat; 25g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

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This is very hot and spicy. If you like your chili milder, cut back or leave out the cayenne. This won't be thick like traditional chili with beans and a thick tomato base. It's more like a thin chili soup. Be sure to drain the fat really well or you'll end up with a layer of grease floating on top, like I did. I had to skim as much as I could. It might be good with some other veggies added, such as chopped tomatoes, zucchini, green peppers, etc. It will go farther, but will increase the carbs.

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