LOW Carb: The "Real Deal" Chili

Real deal low-carb chili

 

Ingredients:

 

2 pounds ground chuck or ground sirloiin

1 medium shallot, minced

1 tablespoon shortening

1 tablespoon chili powder

1 teaspoon paprika

1 teaspoon black pepper, coarsely ground

1 teaspoon garlic powder

¼ teaspoon nutmeg

1 teaspoon cumin powder

1 teaspoon allspice

1 teaspoon cinnamon

1 teaspoon basil, dried

1/2 teaspoon oregano, dried

Salt to taste

 

 

Preparation:

 

Ok this is gonna be weird for a lot of people, but DO NOT BROWN the meat first!

 

To get the right consistency, cover the meat with water and soak, in the

fridge, for about 30 minutes.

Take a fork and break up any remaining chunks.

Drain the water and go on to browning.

You will have some water

while browning but it will slowly steam off.

Brown beef, shallots and shortening.

Add remaining ingredients.

Simmer for 3 hours. If you need to add more water, that’s cool……if you want to add beans…that’s cool too but the carbs will jump up quite a bit!

 

(without the beans it remains under 5 grams/serving)

 

This recipe yields 4-5 servings.

Thanks for sharing the recipe T  I will try it when I'm feeling better. Hate the change in weather.

I think it sounds great! However, I would probably just skip all the seasonings and add a Williams Chilie Seasoning Packet and some onions.....I am all about saving time. I'm a lazy cook too but obviously I am a good one as I cater many events for friends and family.
I think the soaking the meat is a great idea!  Thanks T.

Why do you soak the meat?

Ramona,

You soak the meat to make sure that the meat doesn't clump up (which is VERY important to us who have had weight loss surgery).  We need easy o digest foods that are very low carb, very high in protein and very easy to digest without it hurting our little bellies.  When you soak the meat it won't stick together once you reintroduce it back into liquid after cooking...  I know it's strange..but think about the best "greek" chili that you've ever had...never any clumps in that chili.  A much older Greek lady taught me that trick and told me that it will always turn out beautiful and balanced.  I've been lucky that my chili has always turned out awesome.

Hope you love it!

T.

OK T I am having a stupid night, do you break up the ground meat before you put it int he water or do you put it in whole? Told you I was having a stupid night lol

Heidi

heya heidi!  Sorry you're not feeling well from the season change!

As far as the meat goes, you can let it soak whole, but break it up and drain it.  making sure no big clumps remain, then after the soak, make sure the meat is really loose and thenbrown it immediately...then folow the recipe from there!  See ya girl and tell huby I said howdy!

T.

OK, I made this recipe with a couple changes and wanted to share what a HIT it was, especially with my little mini tummy!
Instead of gr. beef, I used stewing beef that I chopped up in small pieces.  I did the soak and kept the spices the same, but I threw the whole thing in the crockpot while I was at work.
When I got home, the place smelled like Texas in heaven or heaven in Texas or something like that.
Anyway, I wanted a more soupy concoction so I threw in a 28 oz can of organic tomatoes and a tsp of red chilis.  Oh, and the meat was totally soft and shredded.
Oh my, this was yummy and it went down soooo good!  The rest of the family ate it over top of rice and loved it!
This one will definitely be a keeper.

YUMMY!!