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Old 08-20-2009, 03:26 PM   #1
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Recipe Request: Simple Very Low Carb Meaty Chili

Does anyone have a simple very low carb chili recipe they would share? I have a craving for chili made with lots of ground beef and no beans.
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Old 08-20-2009, 04:43 PM   #2
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Chili is like deviled eggs, no one usually uses a recipe, but here is my version. I make a big pot, and any part can be left out or augmented to taste. DH always adds hot sauce to his. The cream part is to sub for tomato soup, I grew up in the Midwest, we use soup for everything. So, here you go.

Lower Carb Chili

3 lbs. Ground beef (I use whatever is on sale, if you use 80/20, drain it after cooking, if 93/7 don’t drain)
1 large onion chopped
1 green pepper chopped
Brown meat, onions, and peppers, if using the very lean beef you probably will not need to drain this.

In a large pot while meat is cooking:
2 cans petite cut tomatoes (I use the Safeway brand, as they heat up, I smash them with a potato masher)
1 large can tomato sauce
2 small cans tomato paste (not the seasoned kind, just the plain)
2 cups water
½ cup (or so) cream (heavy cream or whipping cream, not the sweetened bakers stuff)
¼ cup ground cumin
¼ cup chili powder
1 tsp. garlic powder
1 tsp. cayenne
Splenda: 1 tablespoon for each can of tomatoes/tomato products (I don’t measure, I just “pinch” it out of the bag or use Sweetzfree, Grandma always said you have to add a tablespoon of sugar for each can of tomatoes, so there you go…)
½ teaspoon of ground nutmeg

Heat to a simmer, taste, add salt and more spice if desired.

When heated through, add 2 cans kidney beans (Eden brand organic are the lowest carb, at Safeway) drained and rinsed

Except the meat and beans, mix all together in a large pot, it will be pretty thick, add water, a bit at a time, till it looks like chili, it will cook down some. When it is warm, taste and tweak. This is not spicy chili, even with the chili powder. I usually cook at least a couple hours, can also do in the crockpot.

HTH,
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Old 08-20-2009, 05:13 PM   #3
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Christyjo's recipe sounds good but it's pretty carby even without any beans added. I don't know how many servings it makes but here are the counts for the whole recipe (minus the beans) and then per serving based on 12 servings per batch (just a guess):

Per Batch with no beans: 3665 Calories; 209g Fat; 263g Protein; 205g Carbohydrate; 50g Dietary Fiber; 155g Net Carbs

Based on 12 servings per batch without beans:

Per Serving: 305 Calories; 17g Fat; 22g Protein; 17g Carbohydrate; 4g Dietary Fiber; 13g Net Carbs

I think that a lot of carbs could be shaved off by cutting way back on the tomato products, especially the tomato paste. Those two cans have 64 carbs and 15g fiber.
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Old 08-21-2009, 05:09 AM   #4
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Lauren's recipe is great, my family loves this:

Healthy Indulgences: chili

We also use Dottie's texas chili recipe alot:

LowCarbFriends Recipes - Dottie's Chili - Powered by ReviewPost
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Old 08-21-2009, 09:24 AM   #5
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I second Dottie's recipe, only I use a full 2 lbs. of beef and no beans.
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Old 08-21-2009, 10:18 AM   #6
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I also highly recommend Dotties Chili. Here is a link with pics! Sooooo good!

http://www.lowcarbfriends.com/bbs/lo...li-recipe.html
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Old 08-21-2009, 01:01 PM   #7
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I have never tried Laurens but I 3rd Dotties!!
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Old 08-22-2009, 10:13 AM   #8
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Originally Posted by realityjunkee
I don't post in the recipe help section but here's my favorite chili:

1 lb ground beef
1/2 green pepper, chopped
1/2 onion chopped
3T chili powder
1 can Rotel tomatoes and green chilis

brown ground beef with pepper and onion. Salt and pepper to taste. Add chili powder, mix well. Stir in can of Rotel, add water if needed for consistency. Simmer as long as you can stand it and enjoy! For an added treat, add some black soy beans (after induction). I like it both ways!


I just made this and it was great. I added a small amount of crushed cayene powder to give it a little kick and it was great. A definate keeper. Thanks you so much.
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Old 08-22-2009, 06:14 PM   #9
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Try this- it's freakin' awesome!!

Real Chili

2 pounds ground beef
2 onions -- chopped
1 green bell pepper -- chopped
4 cloves garlic -- minced
6 ounces tomato paste
14 ounces canned tomatoes -- small dice
30 ounces canned black soy beans -- drained and rinsed
1/2 cup chili powder -- hot or mild
12 fluid ounces Michelob Ultra -- or beef broth
1 teaspoon salt -- or to taste
liquid Splenda to taste -- I use one drop



Saute ground beef until no longer pink. Drain if necessary.

Add onion, bell pepper and garlic; continue cooking until veggies are soft, but not brown.

Stir in remaining ingredients and bring to boil.

Reduce heat and allow to simmer for at least one hour (if not serving right away), or cook in crockpot for 6 to 8 hours on low, or in oven for 8 to 10 hours at 175- 200F.

Per Serving (based on twelve servings): 357 Calories; 25g Fat (61.1% calories from fat); 21g Protein; 14g Carbohydrate; 7g Dietary Fiber; 64mg Cholesterol; 460mg Sodium.
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Old 08-26-2009, 02:17 AM   #10
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Don't think I'd like the soy black beans, can I use any other black beans in this recipe?
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Old 08-26-2009, 10:12 AM   #11
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Quote:
Originally Posted by Pippi819 View Post
Don't think I'd like the soy black beans, can I use any other black beans in this recipe?
Other black beans are going to be carby (or VERY carby depending on type)

Don't knock black soybeans till you've tried them

If you have an issue with the "al dente" texture of soybeans give the canned ones 5 mins in a pressure cooker
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Old 08-27-2009, 02:26 PM   #12
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Quote:
Originally Posted by pocahontas View Post
I also highly recommend Dotties Chili. Here is a link with pics! Sooooo good!

http://www.lowcarbfriends.com/bbs/lo...li-recipe.html
Both Dotties and Dana Carpenders All Meat Chili ROCK.....both are in the above thread called BEST LC Chili recipe
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Old 08-31-2009, 11:52 AM   #13
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This doesn't have any tomatoes in it and it's very good! This serves 6 and I got 6 carbs per serving although I'm not sure if I counted the chili powder and garlic, both of which are carby.
4 T olive oil (bacon fat is also good)
1 c chopped onion
6 cloves garlic, minced
3 lbs beef chuck, in 1-inch cubes
1 t salt
4-6 T chili powder
1 T cumin
1 T oregano
Cayenne if you'd like
4 c beef broth
Saute the onion and garlic till soft. Stir in the beef and salt and brown. Add the spices and saute 5 minutes. Add the broth, cover, and simmer 2 hours, stirring occasionally.
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Old 08-31-2009, 01:17 PM   #14
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OK, this isn't simple but the depth of flavor in this chili is absolutely amazing - Red Beef Chili Recipe : Bobby Flay : Food Network

*Just a note, I didn't use all the peppers (cause I couldn't find them!) and it was plenty spicy with just a jalepeno and a pasilla. I also didn't have all the different chili powders so just used regular ol' and also chipotle. I used SF syrup instead of maple. It was delicious.
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Old 08-31-2009, 09:17 PM   #15
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Locarb Chili (2 g carbs per svg)

I tweaked an old recipe of my mom's for Chili Beans (leaving out the beans, of course) and we love it. It's not fancy but very locarb, and we eat a lot of it. No onions or green peppers in it, which cuts down on the carbs. Sometimes for an occasional "junk food" treat, I'll top a beef frankfurter with it, sprinkle on a little grated cheddar cheese and a sprinkle of chopped onion for chili cheese dogs.

Kathycan's Chili

1 or 1-1/2 lb ground beef
1 Tbs chili powder
2 tsp cumin
1 tsp minced garlic
1 tsp red pepper flakes (or more if you're braver than me)
Brown the meat and garlic and mix in spices.

Make a well in the middle of the pan, and blend together:
1 tbs Wondra flour
1 tbs vinegar
1 can contadina tomato sauce (lowest sugar count)

Mix into meat mixture. Add 1/2 cup of water and let it simmer. SO easy and quick and very satisfying.

Makes 8 servings.
158 calories
9.9 g fat
2.2 g carb
14.2 g protein
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Last edited by KathyCan; 08-31-2009 at 09:50 PM..
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Old 09-02-2009, 06:39 AM   #16
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Originally Posted by TigerlilyCA View Post
OK, this isn't simple but the depth of flavor in this chili is absolutely amazing - Red Beef Chili Recipe : Bobby Flay : Food Network

*Just a note, I didn't use all the peppers (cause I couldn't find them!) and it was plenty spicy with just a jalepeno and a pasilla. I also didn't have all the different chili powders so just used regular ol' and also chipotle. I used SF syrup instead of maple. It was delicious.

Ashley, did you use SF maple syrup substitute, in the same amount as the maple syrup Bobby used; and what amounts of the jalapeno and pasilla/ of the regular chili powder and chipotle chili powder, did you use? Thanks
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Old 09-02-2009, 12:33 PM   #17
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for 2 pounds of meat i use about a cup of chilli powder
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Old 04-12-2012, 08:37 PM   #18
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I found my moms chili recipe and it calls for flour. What can I sub for it as a thickening agent?
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Old 04-12-2012, 09:59 PM   #19
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Barbo's Thirty Minute Chili

With or without hominy to thicken

Barbo’s Thirty-Minute Chile

Served with CarbQuick Cheese Biscuits (optional)
Use a large non-stick skillet
Heat and add:
2 lb. ground beef
1 small purple onion, chopped
3 cloves of garlic, pressed
1 15 oz. can Rotel tomatoes
1 can water or coffee (or half of each)
1 can Eden black soy beans, drained
1 c. Mexican hominy, crushed in f. processor (optional)
2-3 tbs. Linda Sue's chili seasoning
Cumin to taste
1 tbs. oregano
1 tbs. cocoa powder
Black pepper to taste

Brown the meat and half way throw in the onion and garlic & seasonings.
Cook until meat is no longer pink and onions are transparent.
Throw in everything elseand begin cooking it in an
open skillet until it's simmers for about 20 minutes, add hominy to thicken
and keep stirring until it is all incorporated into the chile. Add a bit of
water if needed. It's done in 30 minutes
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Last edited by Barbo; 04-12-2012 at 10:03 PM.. Reason: error
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Old 04-13-2012, 06:30 AM   #20
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Quote:
Originally Posted by sweepy View Post
I found my moms chili recipe and it calls for flour. What can I sub for it as a thickening agent?
There are lots of low carb thickening agents. Carbquick, Carbalose, Xanthan Gum or Guar Gum are a few. I sometimes just use cornstarch, it has 7 grams of carbs per tbsp, spread out in an entire recipe ot doesn't add up to too many carbs. You kind of need to experiment with different thickeners and decide which one you like best. Dixie Diner has a product called Thick It Up, you can find it on Netrition.com

If you leave the cover off the pot of chili it will thicken up on it's own also.
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