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Old 11-15-2007, 10:33 AM   #1
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The B-E-S-T LC Chili Recipe!

[COLOR="Red"]would be this one:[/COLOR]

Quote:
Dottie's Texas Chili
From Lowcarbfriends

1 pound ground beef
1 large yellow onion – diced
1 can (14.5 ounce) cut diced tomatoes
1 can (8 ounce) tomato sauce
1 can (14 ounce) beef broth
1 cup water
11/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground oregano
1/2 teaspoon paprika
1 teaspoon salt
1 teaspoon ground black pepper
Optional: 1 can (15 ounce) black soy beans –drained and rinsed well.
Shredded Cheddar cheese
Sour Cream

Brown ground beef and onions, breaking up well. Drain well.

Add spices and continue to cook and blend well.

Add the remaining ingredients.

Reduce heat, cover and simmer for at least 30 minutes or until reduced slightly.

Add beans (if using) in the last 10 minutes, just long enough to heat through. Black soy beans have a softer texture than pinto beans and will break down faster.

Add water or more broth if necessary.

Serve hot with shredded cheddar cheese and sour cream.

[COLOR="red"]I have made it over and over. I actually prefer it w/out the black beans...not enough difference in tast to be worth the carbs. I also double the recipe and use one pound of ground beef and one pound of diced stew meat. OMG! gives it great texture and the taste is awesome!

If you are into your cold weather yet and are looking for a recipe for chili that is great this is the one.
I give it:

Two Thumbs Up![/COLOR]
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Old 11-15-2007, 10:39 AM   #2
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copy and paste.....this sounds soo good!
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Old 11-15-2007, 10:59 AM   #3
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Thanks, that sounds so good! I've been doing LC too, and now that the weather is getting colder, chili would hit the spot! I was thinking of making some for the football games this weekend. Maybe I'll try this one!
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Old 11-15-2007, 11:15 AM   #4
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[COLOR="Red"]I'm so "DUH"

I thought I posted this in the recipes forum. I don't care if it stays here. Dottie oughtta sell the stuff it's so good. And now the PG gets to know about it, lol.....[/COLOR]
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Old 11-15-2007, 11:17 AM   #5
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I've made this and gotten RAVES.

I second the motion.
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Old 11-15-2007, 11:18 AM   #6
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Quote:
Originally Posted by senorina View Post
I've made this and gotten RAVES.

I second the motion.
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Old 11-15-2007, 01:59 PM   #7
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Sounds quite similar to the way we make our chili.

Chili in our household used to be made in the way our families had made it........with LOTS of beans and also pasta cooked in it.

When I started lc'ing we gave chili up for a long time.

Then one day I was thinking.........."what makes chili CHILI?" And I decided it was really the meat and the onion etc. and the spices........................so, we made some and kinda messed around with how we would do it and came up with a chili that is so darned good we'll never go back to our old ways. Now once in a while I will make a BIG pot of chili and put in 1 can of beans....so you get a few beans in each bowlful. But, that's that. And Curt will usually boil some macaroni and put his chili over that.

In fact, we had chili this week.....................................'tis the weather for it. YUM!

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Old 11-15-2007, 08:39 PM   #8
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I agree! I have made this many times, also without the beans, and everyone loves it.
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Old 11-16-2007, 05:35 AM   #9
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I have a can of black soy beans... Should I use them, or not? What do they taste like?
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Old 11-16-2007, 06:57 AM   #10
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Quote:
Originally Posted by Roni View Post
I have a can of black soy beans... Should I use them, or not? What do they taste like?
[COLOR="Red"]they taste fine as black soy beans. But FOR ME, they were not a good enough sub for pintos in my chili to make it worth the extra carbs.

The chili without beans is to die for. I mean it is really good!

Since you add them at the very end why not try the chili w/out the beans at the end of the cooking time and then add them if you really miss them?[/COLOR]
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Old 11-16-2007, 07:29 AM   #11
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Thanks for posting this as I was just working for a chili recipe. We're not having prime ribe and turkey for Thanksgiving as we're having a Mexican themed meal with tamales, enchilada and all the other Mexican trimmings. My son's fiance is coming and here parents are from Mexico. Anna (her Mother) is bringing the tamales.
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Old 11-16-2007, 08:42 AM   #12
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Sounds great!
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Old 11-18-2007, 03:21 PM   #13
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WTB, thanks for posting this! I made it today and it was really good! I did use the black soy beans and liked them a lot. I made a few minor modifications in the spices, but overall it was a hit, probably the best "LC" chili I've ever made. It's a keeper!

Thanks for the recipe, Dottie!
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Old 11-18-2007, 03:22 PM   #14
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Is there a huge difference in black soybeans and plain old black beans? I am not a soy fan.
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Old 11-18-2007, 03:32 PM   #15
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Quote:
Originally Posted by CurveControl View Post
Is there a huge difference in black soybeans and plain old black beans? I am not a soy fan.
I don't like soy either, so I was skeptical... I opened the can and tasted them before I added them. I was surprised, they had none of that funky soy taste and the texture was good. I'll buy more!
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Old 11-18-2007, 03:32 PM   #16
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I just copied this into my recipes folder
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Old 11-18-2007, 03:33 PM   #17
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Quote:
Originally Posted by Roni View Post
I don't like soy either, so I was skeptical... I opened the can and tasted them before I added them. I was surprised, they had none of that funky soy taste and the texture was good. I'll buy more!
Thanks Roni~ I will look for them.
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Old 11-18-2007, 04:02 PM   #18
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I used ancho chili powder, so I doubled the amount and also doubled the cumin. I cut the cayenne in half so DD could eat it, and it was still plenty spicy. I also added some recaito, which is a Puerto Rican condiment. It was great.
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Old 11-18-2007, 04:14 PM   #19
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looks great we need to try that. Any idea how many carbs / serving etc?
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Old 11-18-2007, 04:20 PM   #20
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Is the recipe nice and spicy as is?
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Old 11-18-2007, 04:39 PM   #21
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I doubled it, but used only beef broth (no water) no beans and only one can of diced tomatoes (forgot to get another) and it was plenty spicy. It was very, very good.
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Old 11-18-2007, 06:32 PM   #22
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Quote:
Originally Posted by Roni View Post
WTB, thanks for posting this! I made it today and it was really good! I did use the black soy beans and liked them a lot. I made a few minor modifications in the spices, but overall it was a hit, probably the best "LC" chili I've ever made. It's a keeper!

Thanks for the recipe, Dottie!
[COLOR="Red"]you're welcome and thanks to Dottie cause this recipe is awesome!

I made a quadruple batch and took it to a church chili supper and my crock pot was the first one empty.....matter of fact it was about the only one empty, lol......[/COLOR]
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Old 12-09-2007, 03:20 PM   #23
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Yum! Thanks, Dottie!
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Old 12-09-2007, 04:33 PM   #24
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I'm making this tonight, yay!
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Old 12-09-2007, 08:29 PM   #25
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Adding this to my "recipes to try" list.

Thanks!
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Old 12-09-2007, 08:40 PM   #26
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We love this chili... but for us... we missed the beans.. so we added them. We thought it wasn't as bad as adding cookies or ice cream into our diet. (Oh ... however we do eat Culver's custard once in awhile).

We never thought about adjusting spices though. I am loving hearing about those adjustments.

Thanks Dottie for this recipe.
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Old 01-16-2008, 12:43 PM   #27
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it's raining and freezing cold outside so......

[COLOR="Red"]Chili and a salad.


It's what's for dinner![/COLOR]






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Old 01-16-2008, 12:58 PM   #28
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Old 01-16-2008, 12:59 PM   #29
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Still like Dana Carpenters All meat chili the best. Even my non-lowcarbing family likes it best. They also like that there are no beans in it.
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Old 01-16-2008, 01:01 PM   #30
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Still like Dana Carpenters All meat chili the best. Even my non-lowcarbing family likes it best. They also like that there are no beans in it.
recipe?
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