(Sarah - stormy_chica)
this great low-carb cookbook for Christmas that has all these
wonderful recipes in it. They have the wierdest ingredients,
but everything I've had is good. I don't like chili, so I
won't be trying this, but I hope it helps while it's still
a little 'chilly' in Texas. :)
book is "The Low-Carb Cookbook by Fran McCollough". I highly
recommend it and everyone on Amazon does the same. The recipes
are so much better than the Hellers'.)
add chopped canned chile peppers to the brew or toss in cubes
plain old green bell pepper, but here's the basic chili:
olive oil (or lard, if you have it)
1 large onion
3 garlic cloves, smashed
4 lbs. boneless chuck, in dice or ground for chili
1/2 cup ground mild red chile, preferably New Mexican
2 tbsp ground cumin
2 tsp dried oregano
1 tbsp sweet paprika
1 tsp cider vinegar
1/2 cup strong brewed coffee or 1 tbsp instant coffee powder
3 cups water as needed
1 tbsp salt
1/2 tsp ground red pepper (cayenne) optional
2 tbsp cornmeal
Garnishes: sour cream, chopped cilantro, grated cheese
In a large
dutch oven, heat the oil and cook the onion over medium heat
until it's soft. Add the garlic and cook until it's transparent.
Add the meat in several batches along with the chile, cumin,
oregano, and paprika. Remove each batch to a large bowl as
it's cooked. Stir and cook until the meat is browned, then
put all the meat back in the pot and add the vinegar, coffee,
and enough water just to cover the meat. Add the salt and
cayenne and stir well.
the pot and cook over low heat for 2 hours, stirring from
time to time. Remove the lid and simmer for a final hour.
Skim off any fat on the surface. Add the cornmeal and stir
in well. Cook for 15 more minutes and serve hot in deep bowls.
Garnish with sour cream, chopped cilantro, and grated cheese.
38.6g Fat 64.5g Carbs 6.6g