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

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

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.

No comments:

Post a Comment