red chile con carne...anyone?

I have no idea how to make it, let alone make it in a rny friendly way.  If anyone has a recipe, I would appreciate it.  I am craving it, I know I have a few weeks before I can have it but, man OH man,,,this craving is strong...and I did not even like it before surgery go figure...

By the way, I have been snooping this forum for a while... I love it and I can not wait to be on solid food again..... Thanks for any and all info

yeah you get the craziest cravings after surgery---I didnt care for burger king before surgery but man after surgery I felt like I could jump through the tv and choke the little jr whopper dude if he came on tv one more time---aggghhhh

I posted this for a friend a while back...  just add beans if you want, BUT it will boost the carbs up a lot...

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.

Thank you Cowboyonfire..