LOW Carb: x-post Real Deal Low Carb Chili....unlike any chili you've had...

I learned this technique from a very old, but wonderful cook from Greece.  She was amazing an I was lucky to have met her and learned a few things...  eat..be warm...be happy...be skinny...but those stalls!


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.

T,
Does this have the consistancy of hotdog chili?
Also how much water do you add to continue the cooking process?  Do you cover the meat completely or do you add about a cup at a time?
I love all the spices with the meat.  Cinnamon, Allspice...mouth is already watering!
I wonder if you could use this meat in the Moussaka recipe?

I can't wait to try this one!
Thank you!
Amber

Sounds like a "Cincinnati Chili" to me.  Yum!

Well i wish I knew the authentic "skyline" chili recipe but I heard the owner was no longer around!  You can have it become hotdog chili with too much water, also depending on how smal the meat has become.....for me, I add beans and like it thicker...andof course for me allspice and nutmeg make this taste like heaven.  I've always figured the Greeks knew secrets about chili long before the rest of us! hehe

T.

Dead or alive, I don't think the true secret to Skyline will ever be leaked. =D
Gotta have it runny... that's what the oyster crackers are for... absorption!  (Is it legal to say "crackers" on this forum?

There is a cheater spice mix called "Cincinnati Recipe Chili Mix" distributed by a company called Skytime, Inc.  It is sold in Skyline restaurants and stores in Ohio and maybe elsewhere.  I always keep it on hand.  The Ingredients list: "spices...".  So the mystery remains.

Here's the recipe that I use if I'm all out of mix.  It's close, but no guarantees.  My aunt refuses to believe it could be good because it doesn't have chocolate in the ingredients.  I think that ingredient is actually a myth designed to heighten the mystery.

2 lbs       hamburger      
1 qt         water              
2 lg         onions, chopped     
1 clove    garlic, minced   
1 can      tomato paste   
2 dashes Worcestershire sauce   
1½ T       vinegar         
2 T          chili powder
½ T         salt
½ T         black pepper
½ T         cinnamon
½ T         ground allspice
½ t          crushed red pepper
3             bay leaves
Bring water to a boil. Crumble raw hamburger into boiling water. Add remaining ingredients and simmer for 3-4 hours, adding water if needed.  Remove bay leaves.

(At this point, I usually blend with a hand blender for a few seconds to get rid of any lumps.)   Serve over spaghetti topped with finely shredded cheddar cheese, kidney beans and/or onions.

This recipe freezes very well.

P.S.  Just in case my formatting turns out kooky, like it usually does when I copy and paste, I apologize.  It looks good to me as I prepare to hit the submit button. =D

I'm gonna try yours.  There's a LOT of different spice profiles between that recipe and mine, but I love Bay leaf and I can't believe how simple that small leaf makes to the difference of taste....I love that...

Anyway will give you the head's up at how it turns out.

T.