Texas Chili
 (Sarah - stormy_chica)

I got 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. :)

(PS. The 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'.)

You can add chopped canned chile peppers to the brew or toss in cubes of plain old green bell pepper, but here's the basic chili:

Serves 8

2 tbsp 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

Optional 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.

Cover 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.

Protein 38.6g Fat 64.5g Carbs 6.6g