Chili anyone? How do you make chili?

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Chili anyone? How do you make chili?


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Old 01-15-2017, 22:24   #1
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Default Chili anyone? How do you make chili?

Here in the U.S. it is very much winter. Chili is a traditional winter soup in my family. Making low-carb chili is a bit of a challenge what with beans and tomato.

How do you make chili?

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Last edited by VeeJay; 01-15-2017 at 22:28.
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Old 01-15-2017, 23:29   #2
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I havent made it but found this online that looks interesting

Slow Cooker Low Carb Chili - Gluten Free | Peace Love and Low Carb

Kickin’ Chili – Low Carb, Gluten Free
Rate this recipe
34 ratings
Prep Time: 30 minutes

Cook Time: 8 hours

Ingredients

2 1/2 lbs ground beef
1 medium red onion, chopped and divided
4 tbsp minced garlic
3 large ribs of celery, diced
¼ cup pickled jalapeno slices
6 oz can tomato paste
14.5 oz can tomatoes and green chilies
14.5 oz can stewed tomatoes with Mexican seasoning
2 tbsp Worcestershire sauce or Coconut Aminos (get it here)
4 tbsp chili powder
2 tbsp cumin, mounded
2 tsp sea salt
1/2 tsp cayenne
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1 tsp black pepper
1 bay leaf
Instructions

Heat slow cooker on low setting.
In a large skillet over medium-high heat, add ground beef, half of the onions, 2 Tbs. minced garlic, and salt and pepper. Once the beef is browned, drain excess grease from pan.
Transfer ground beef mixture to slow cooker. Add remaining onions, garlic, celery, jalapenos, tomato paste, tomatoes and chilies (with liquid), stewed tomatoes (with liquid), Worcestershire sauce, chili powder, cumin, salt, cayenne, garlic powder, onion powder, oregano, black pepper, and bay leaf.
Stir until all ingredients are well combined. Cook on low 6-8 hours.
Notes

Per Serving: 1 Cup | Calories: 137 | Fat: 5g | Protein: 16g | Net Carbs: 4.7g

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Here are some good starting points to read

Blood Sugar 101 - VERY informative and accurate
http://www.diabetesforum.com/diabete...ng-method.html a tried and true testing method
https://www.dietdoctor.com/low-carb lists foods for LCHF

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Old 01-16-2017, 21:53   #3
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I haven't had chili in a while, but have been wanting to make some. That looks good.

Here is one that I saw a while back and wanted to try but haven't yet. Butter Bobs Famous Chili

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updated 10/26/18
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Old 01-20-2017, 18:18   #4
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Quote:
Originally Posted by hftmrock View Post
I havent made it but found this online that looks interesting

Slow Cooker Low Carb Chili - Gluten Free | Peace Love and Low Carb
Made this yesterday. Cooked it overnight so this morning only tasted - will eat tonight. It's good! It's very spicy and next time I will probably reduce that somewhat, but key point: will make again.

Thanks!

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Old 01-24-2017, 14:20   #5
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This is a recipe I got from another forum years ago (I don't have the nutritional breakdown):

Mexican Winter Chili

1 lb diced/shredded meat, already cooked
2 T olive oil
1 large onion
1 fresh poblano pepper, diced
1 large red bell pepper, diced.
2 tsp unsweetened cocoa powder
1 tsp ground cumin
1/2 tsp garlic powder (but, I use lots)
1/8 tsp cinnamon
cayenne to taste
14 oz chicken broth
15oz can pumpkin
1/4 cup heavy cream
Cilantro & limes (for garnish)

1. Cook veggies in oil 5 minutes until tender.
2. Stir in spices, cook another minute.
3. Add meat, broth, additional 1/2 water (or broth, beer, or cooking wine if you're a gourmet). Simmer 30 minutes.
4. Stir in pumpkin, cream, salt, and pepper to taste, on very low heat until everything is hot.
5. Serve in bowl w/ sour cream, cilantro and limes.

I haven't made this for a while. I think it's a good time to make it again!

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Last edited by smh; 01-24-2017 at 14:23.
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Old 01-24-2017, 14:24   #6
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smh - that one looks very interesting.

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My low-carb recipe collection on Pinterest
https://www.pinterest.com/VRStudio1/...light-recipes/
70 yrs. Dx May 2010
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A1C in the 5% range.
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Old 01-25-2017, 01:20   #7
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Here's a recipe that I got from a smoked meat forum that I belong to.

Ken’s (Texas-Hunter) Texas Red Chili


2 pounds beef or venison
2-3 small onions, chopped
3-4 jalapeno peppers, chopped
3-4 cloves garlic, chopped
4-5 tablespoons ground chili power
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
salt (about 1/2 teaspoon)
3 Cup water

In a large skillet brown the meat.
Drain off the fat and add the onions, peppers, garlic, oregano, spices and salt.
Cook until the onions are translucent.
Add to a large Dutch oven, crock pot, or heavy bottomed pot.
Add enough water to cover and simmer for a couple of hours.
Add more water if needed.

I made it years ago before I was diabetic so I did not test my blood sugar after. But based on Butter Bob's which I made last week and a different recipe that I modified, I think as long as you ditch the beans and stick peppers, onions, and the like it's pretty low carb.

Be aware that the Texas Red recipe packs some serious heat. Not for the faint of heart so be careful. It's good but may need a bit of modifications for your tastes.

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Old 02-04-2017, 21:34   #8
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After looking at all these recipes and googling a couple of more keto chili recipes, I decided to try my hand at making the Ultimate Low Carb Chili. It is a combination of all of these and a couple of tweaks and I didn't have any direct hits googling that name. Its in the crock pot now and smells good. I'll know tomorrow if it tastes as good as it smells.

Here's the ingredients:

Meats:
1 lb ground beef
2 lbs ground pork

Veggies:
2 cans Rotelle (diced tomatoes and green chilis)
2 red Italian Red Sweat Onions (bag of 6 of weighs 2 lbs)
1 Poblano pepper
1 red bell pepper
6 cloves of garlic

Fruit:
2 Hass Avocados

Wet stuff:
3 T EV Olive Oil
1 T Worcestershire sauce
1 T Soy sauce
1 T Apple Cider Vinegar
1 t Better than Boullion Beef
1 t Better than Boullion Chicken
2 cups of water
3/4 C Heavy Whipping Cream

Spices:
3 T Chili Powder
3 T finely ground coffee
2 T Ground Cumin
2 t Paprika
2 t ground sea salt
2 t unsweetened cacao powder
1 t Cayenne
1 t Chipolte Chili Pepper
1 t cilantro
1/2 t black pepper
1/2 t white pepper
1/2 t garlic powder
1/2 t onion powder
1/4 t Old Bay Seasoning
1/8 t cinnamon

First measured out all the spices in a short tumbler and stirred them up. I ran the coffee (Community with Chicory) thru my coffee grinder. If I missed something from the other recipes, its because I didn't have it.

I browned the ground beef then browned the ground pork separately but in the same pan. I spooned the meats out of the skillet into a big crock pot, then poured the grease from each into one mason jar to save it for pouring back in later.

I heated up the water to a boil in the microwave then put the Better than Boullion in and stirred it up and poured over the meat in the crock pot.

I then diced the cloves of garlic and the peppers in a small food processor, sautéed them briefly in the 3 T of EVOO, then poured it all in the crockpot and stirred. Then I remembered the onions and just diced them up and threw them in the crock pot.

I peeled, pitted, and sliced the avocados and put them and the HWC in the food processor and pureed them then put in the crock pot and stirred. There was a recipe that used a can of pumpkin, I guess for a thickener, I thought why not avocado instead.

I poured about half of the drippings saved from the meat back into the mix, then dumped the spice mix into it and stirred.

It didn't look wet enough or red enough so I put 2 cans of Rotelle Diced Tomato and Green Chili in it. Then I remembered the Soy and Worcestershire sauces and thought why not some ACV too. Stirred it all up some more, clamped the lid down on the crock pot and turned it on high. Will leave it there a couple of hours then turn to low for the next 3 hours or until I get back home from going to eat fish for my grandsons birthday.

If it is not spicy enough I'll sprinkle a little Slap Ya Mama (red can) on it. But licking the spoon after stirring when I turned it down to low, I don't think I will need it.

Considering the fact I am not a cook and if anything I did was against some culinary guideline, I plead ig'nert.

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Think I've had this since 2003. Told I was Type 2 lean on 2/13/12.
a1c 8.8 (8/2011) 5.4 (10/2018)
TC 206 LDL 102 HDL 85 TG 96 (10/2018)
Supplemental vitamins and electrolytes
63 YY Love the LCHF diet. The cheese goes well with my whine

updated 10/26/18
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Old 02-06-2017, 15:13   #9
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Had the chili last night, heated up in the microwave then topped with sour cream and grated cheddar cheese. Tasted good to me, was not too hot, and no lingering after effects. YMMV

BH made me some faux cornbread and I had a small bowl of retrograded anasazi beans to go with it. Didn't think to test before I started eating, but as soon as I was thru and washed my hands, I was 93, then 96 45 minutes later. I never saw a BG over 106 but I walked a lot before eating and rode my bike on the trainer after eating. My fasting BG was higher this morning.

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Think I've had this since 2003. Told I was Type 2 lean on 2/13/12.
a1c 8.8 (8/2011) 5.4 (10/2018)
TC 206 LDL 102 HDL 85 TG 96 (10/2018)
Supplemental vitamins and electrolytes
63 YY Love the LCHF diet. The cheese goes well with my whine

updated 10/26/18

Last edited by mbuster; 02-06-2017 at 15:17.
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Old 02-27-2017, 18:32   #10
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My basic chili & beans has too many carbs in it because I use Campbell's condensed soup. But, you know, it's ok, I'm not low, low carb. For low-low carb, I use my sister's home canned tomatoes.

Chili & Beans Stew

2 jars home canned tomatoes
1/4 cup water
3 tablespoons lemon juice
1 pound hamburger browned (use 85% fat and add everything to the pot)
3 cans red kidney beans
2-3 tablespoons Fort Worth chili powder

Simmer, covered, on low for a couple of hours.

Yes, you can add lots of other stuff, but I can't taste most of it, so I don't bother. If I happen to have cloves of garlic around, I will add it. I have two people here with dentures, and they aren't too keen on onions for that reason, so I leave those out now.

Fort Worth Chili blend as well as many other chilies and spices can be bought here: Home. My Mom has been buying from them since 1981 and we've been very happy with their service and products. Fort Worth Lite was developed by Chili-cook-off folks because some couldn't eat hot stuff any more as they got older.

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Last edited by Bunjee; 02-27-2017 at 18:43.
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