Low Carb Chili?

[Big Si]

I'm looking for a low carb chili that is induction friendly. I have had the strangest craving for chili all week!

Oh yeah, I like Hot or mild.

Thanks for the help

[MotherOfGizmo]

http://www.lowcarbluxury.com/recipes...e-combo20.html

Leave out the beans of course

Texas Style Chili

This recipe works well whether you prefer a tomato-based chili, or a tomato-LESS chili. Note the differences in carb counts, though.

Ingredients:

• 2 cloves garlic, minced
• 1 cup onion, chopped
• 3 Tablespoons olive oil
• 2 lb lean beef, chopped
• 4 cups canned tomatoes, undrained
  OR 4 cups beef stock or broth
• 2 teaspoons salt (omit if using salted stock/broth)
• 2 bay leafs
• 1 teaspoon oregano
• 1/4 teaspoon crushed cumin
• 2-3 Tablespoons chili powder (or to taste)
• 2 16-oz cans Eden Black soy beans, drained

Use a deep heavy kettle or Dutch oven, and cook the garlic, onion, olive oil and beef together for about 10 minutes. The meat should be chopped, not ground, and cooked, at this stage, only long enough to lose its red color.

Next add the tomatoes OR beef stock. Add the seasonings and simmer for about an hour or until meat is very tender. Then add the beans and simmer for another 30 minutes. Make this a day or two ahead if you can, for it gets better with age. It can also be made weeks ahead of time and frozen. Freeze only the meat mixture and add the beans when re-heating.

Serves 12 8.5 carbs per serving using tomatoes; 3.2 carbs per serving using broth.

[2big4mysize]

you can use any beanless sweetnerless recipe you used before to make chile. just count your carbs and know spices have carbs!!!

[angelstar]

The Atkins website has a great receipe. Altho I'm not too sure if its Induction friendly, hopefully someone can clarify!

http://www.atkins.com/recipes/s/super-chili-bowl-825

[tiff111]

This is the recipe that I always used. http://users3.ev1.net/~fontlady/texas_chili.html If you make it, be sure to skim as much fat off the top as you can. Otherwise when you store it in the fridge, you get red chunky blobs of fat floating around on the top.

I like this chili with a sprinkle of onions and cheddar cheese on top.

If it wasn't so darn hot here, I'd be tempted to throw a batch in the crockpot!

[rybread]

I second the Super Chili Bowl mentioned above -- I made it again tonight, and its fabulous!

[scott123]

Originally Posted by 2big4mysize

just count your carbs and know spices have carbs!!!

With the exception of hot chilis. Hot chilis irritate the stomach/intestinal lining and don't digest.

As long as you're using hot chilis- don't count the carbs. Mild ones- those you have to count.

[e-clipse]

I really dig the "Texas Style Chili" that MotherOfGizmo posted!

[kibskix]

I want to make some chili this evening!
I haven't really ever had any chili other than the kind my mom makes, which is real homestyle texas chili, and im afraid i'll be spoiled and not like any other chili!
I havent had hers in years, since I moved outta the house, but I remember it had beans and she would thicken it with flour if it was too thin! So ever since then i'm terrified of eating soups I havent made myself because i go "omg what if it has flour in it!"

Whats the chopped beef like in a chili? Ive only ever had ground. would ground still work in the tx style MOGGY posted you think?

[Sashie]

My favorite is the Super Chili Bowl as well. The cinnamon in it just adds something different. I like to on occasion add green beans or bell pepper just so I have everything in one pot, and it stretches the meal. This is one of my regular recipes. I don't use the cheese as listed, but add it to my own bowl before eating if I'm in the mood for it.