|04-12-2011, 11:35 AM||#1|
Major LCF Poster!
What are the ingredients and directions for a good lc chili?
I've been craving chili for awhile and would like to know how to make a nice lc version? Any ideas??
|04-12-2011, 11:40 AM||#4|
Okie, dokie - let me go dig up the recipe - BRB!
It LOOKS harder than it is to make it. We only eat this kind of chili now!
|04-12-2011, 11:47 AM||#6|
Char's Version of Texas Chili
8 dried chiles, 2 each: California, guajillo, chile negro and
pasilla chiles, or combo of what you can find locally
1 1/2 teaspoons ground cumin
1/2 teaspoon freshly ground black pepper
5 tablespoons lard or rendered bacon fat
2 1/2 pounds boneless beef chuck, trimmed of excess fat and cut
into 3/4-inch cubes
1/3 cup finely chopped onion
5 large cloves garlic, minced
1 12-oz. low carb beer - I like Corona Light
2 1/4 cups water, plus more as needed
2 tablespoons tomato paste (put the rest into a ziploc baggie, press flat, and freeze - next time you need some, just break off what you want)
2 tablespoons masa harina (corn tortilla flour) (yes, I do use
this, it's a very small amount and nothing else gives quite the
1 tablespoon brown Diabetisweet OR a tablespoon's worth of whatever sweetener you prefer and just a drizzle of molasses
1 tablespoon apple cider vinegar
Wipe the chiles off with a barely damp paper towel, to knock
off any dust/debris. Cut off the tops and shake out the seeds.
Put them on a baking sheet and roast at 300* about 5 to 8
minutes - watch them closely or they'll burn. You want them to
soften up slightly.
Nuke about 2 cups of the 2 1/4 water til hot but not boiling.
Put chiles in a blender container and just cover with the hot
water. Put the lid on and let stand 20 to 30 minutes. Add the
cumin, pepper, tomato paste, and about a tablespoon of salt; puree mixture, adding more water if needed, and scrape down the sides of the jar, until you get a smooth paste about like tomato sauce consistency. Set aside.
Heat a large skillet on medium-high heat and melt 2 tablespoons
of the lard. When it begins to barely smoke, swirl skillet to
coat and add half of the beef. Lightly brown on at least two
sides, about 3 minutes per side; turn down the heat if the meat
is browning too fast. Transfer to a bowl and repeat with 2 more
tablespoons of lard and the remaining beef. Set aside.
Let the skillet cool slightly, then over medium-low heat, melt
the remaining 1 tablespoon of lard, add the onion and garlic
and cook gently for 3 to 4 minutes, stirring occasionally. Add
the beer, and gradually whisk in the masa harina. Stir in the
reserved chile paste, scraping the bottom of the skillet with a
spatula to loosen any browned bits. Add the cooked beef plus
any juices that have accumulated in the bowl and bring to a
simmer over high heat. Reduce heat to maintain the barest
possible simmer (just a few bubbles breaking the surface) and
cook, stirring occasionally, until the meat is tender but still
somewhat firm and 1 1/2 to 2 cups of thickened but still liquid
sauce surrounds the cubes of meat, about 2 hours.
Stir in the brown Diabetisweet and cider vinegar, add more salt
if needed; simmer another 10 minutes or so. Now turn off the
heat and let the chili stand about 30 minutes. It should
absorb about half of the remaining sauce in the skillet. You
want a nice thick sauce, but not dry. Stir in some broth or
water if the mixture seems too dry. If the mixture seems too
wet, allow it to simmer a bit more. Adjust with a bit of
additional salt, sweetener, or vinegar, to your taste.
I actually do all this in the pressure cooker - brown the meat and onions in there, add the stuff and cook at high pressure about 35 minutes, then let it cool down naturally. It's easy and fast and just makes such a tender end result of the meat!
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Last edited by Charski; 04-12-2011 at 11:49 AM..
|04-12-2011, 11:50 AM||#7|
Major LCF Poster!
Ohhhh YUM!!! This sounds delicious! How spicy is it? OMG I want to make this! Spring Break is around the corner for me (8 more days, but who's counting?), and I will make this then when I have a moment to shop and think. THANK YOU!!!!!!!!!!!!!!!!!!!
|04-12-2011, 12:17 PM||#8|
You're welcome, Julie! The heat level depends on what varieties of peppers you use - the California chiles are hotter than the Pasillas, for example. Use them in whatever combination you like.
Personally I don't find this particular combo of chiles too spicy, but then, we like spice, so I may not be a good judge! LOL!!
This is very much like a Chile Colorado at a Mexican restaurant.
You COULD leave out the masa if you were worried about it, and just cook it down further or use a thickener like glucomannan or guar or xanthan gum - you have to be REALLY careful of those items, just use them sparingly or you end up with this "slippery" mouthfeel that I just can't stand! LOL!
Let me know if you get to try it!
|04-12-2011, 07:11 PM||#10|
Yeesh, Dee, let me see if I can locate it - I'm generally not a big chicken chili fan - might it have been chicken chile verde?
I'll look though!
|04-12-2011, 07:17 PM||#11|
Dee, was it maybe this one that Tyler posted?
I'm not coming up with one in my own recipe file!
|04-13-2011, 09:39 AM||#12|
Senior LCF Member
Char, that wasn't the recipe I was thinking of. Thanks for the help, though. I just found the recipe I was looking for , scrawled in a notebook I keep by the computer. Some of the details are sketchy, but there is enough to work with. See if it sounds familiar.
Chipotle Chicken Chile
Sautee 2 green peppers, 1 large onion and 2 cloves garlic ( sliced, chopped, minced)
Brown 8 pieces chicken
Add chicken broth and some tequila to veggies, bring to boil, add chicken pieces.Simmer till chicken is tender.
De seed 5 chipotles, cut up, add to broth along with some adobo sauce. Shred chicken, add back to pot, add one can pinto beans, simmer , add lime juice and fresh minced cilantro.
If there are glaring holes, errors, I welcome corrections!
|04-13-2011, 09:43 AM||#13|
Join Date: May 2005
Location: Denver, Colorado
Stats: 364/233/125 5'5" 
WOE: Atkins '72
Start Date: August 31, 2012
What is a cook out without chili? Texans will tell a body that chili isn't chili if it contains beans, so this is chili Texans would shake a two-step stick at.
Thick and substantial, this holds its own as a side (top center in the picture) or as a flavor-filled funapalooza atop a hot dog, a burger, or for any chili-respecting recipe.
The ingredients are common, though Ro-Tel puts some added excitement (one can choose the spicy Ro-Tel for a punch to the taste buds, or use mild or medium, as tastes will allow) into the meaty goodness.
So what do you say, folks? Yee-Haw? Darned Tootin!
The nutritional information and picture are here: Your Lighter Side...: Low-carb chili recipe
Your Lighter Side's Yer Darned Tootin’ Chili
1 lb ground beef
1 can rotel
½ cup minced purple onion
2 cloves garlic
1 Tbsp unsweetened cocoa powder
1 Tbsp cumin
1 Tbsp chili powder
1 tsp salt
1 tsp oregano
Brown ground beef in a skillet over medium heat. Add rotel (and liquid). Chop can contents with hamburger. Add the rest of the ingredients. Once the liquid begins to boil slightly, turn heat to simmer. Let cook for 20 minutes, uncovered, stirring occasionally.
Makes 3 cups, or 6, 1/2 cup servings
I've lost 131 pounds
My rinky dink blog for thinky thoughts and things of absolutely no consequence.
|04-13-2011, 01:28 PM||#14|
But you never know. I might've.
|04-13-2011, 10:25 PM||#18|
I LOVE them, myself, but 5 of them would be WAAAAY too hot for me and I love spicy stuff!
What I do when I open a can is use one or two, then puree the rest along with the adobo from the can and pour it into a ziploc baggie, flatten and freeze. Next time I want some chipotle flavor I can just break off whatever I want from the frozen sheet of puree and defrost it.
|04-15-2011, 04:30 AM||#19|
the condiment queen
Join Date: May 2004
Location: somewhere over the rainbow
Start Date: Nov.20, 2007 (restart)
Here is my Daddy's Chili Recipe - It's about the only way to make it authentically. In Texas during the old cattle drive days, making chili was a necessity because it was a way to cook near-spoiled, tough meat. It consisted purely of meat, onion, chiles and whatever the spices the chuckwagon cook had on hand.
3-4lbs chuck steak cut into cubes and trimmed of fat
6oz of dried chilis (mixture of mostly dried anchos, pasillos, new mexican chilis)
1 tbsp cumin or more
6 cloves garlic
1 tsp coriander or more
1 tbsp oregano leaf (mexican if u can find it) or more
salt, pepper, ground red pepper to your personal heat level
Wash and stem/seed the dried chili pods and place in medium saucepan. Cover with water. Let simmer for 30 minutes or until tender. Put in blender and make puree. Using some of the reserved chili water to thin it enough to make a paste.
Strain the chili puree through a mesh strainer. Use the back of a spoon to rub and press the chili puree through the sieve. Scrape the bottom of the sieve to get the good chili puree into the bowl. Once you have completely finished pushing it through, the skins and any bitter seeds you missed in the initial prep will be inside the strainer and the good chili puree will be in your bowl and ready for the pan! Keep the rest of the chili water.
Pour the chili water through the strainer to make sure you removed any stray seeds or skins. Reserve strained chili water.
Season the meat with salt, pepper and garlic powder and brown in batches in a cast iron pan using olive oil or bacon grease or lard as the oil to brown it in. Remove meat to an oven proof dutch oven.
Once meat is done add onions to the pan with any necessary oil and brown the onions till tender and a bit brown around the edges. Add some of the chili water to deglaze pan and scrape up all the browned bits and add the liquid and the onions to the meat in the dutch oven.
Then make sure to add all the scraped and sieved chili paste to the meat and onions. Add enough of the rest of the chili water to cover the meat. Add all ur spices except salt. Add salt towards the end after the reduction occurs. Put the dutch oven on 350 uncovered in the oven or outside on ur gas grill on indirect heat and cook for 2-4 hours or more till meat is tender and gravy has thickened. You may have to add extra liquid if you have it (either chili water or water or chicken stock or beer - your preference).
It's the best chili we've ever had and no tomatoes in it at all.
Pooti's Note: My daddy used to make his own lard for this recipe. He would chop up pork fat and render the fat out by cooking it in the oven very slowly for several hours. Then he would strain it and finely chop the pork cracklins. He would use the rendered lard to brown the meat and cook the onions and would chop the cracklins up to small pieces and add them to the chili. It was so GOOD!
Also, I have used part deer, elk, and pork to replace beef.
This isn't an "exact" recipe in that I never use measuring spoons. I pour spices into my palm and season and cook then taste. If it needs more, I add it until it balances but the measures above will at least get you started in the right direction.
10/20/07-314; 11/26/07-275 Surgery - Tot.Hyst.; 08/5/10-275.0; 09/1-271.8-(Started JUDDD); 10/2-260.4; 3/1/12-231.0lbs 5/25/12-227.2lbs; 8/19/12-222.8lbs
I can do all things through Christ who strengthens me. ~ Philippians 4:13
|04-19-2011, 10:54 AM||#20|
Major LCF Poster!
Join Date: Feb 2006
Location: sw wisconsin
WOE: lowcarb most of the time
Start Date: oct. 09 started again
2 large cans tomatoes(i crush these with my hands)
1 green pepper
1 large onion
1 stalk of celery
chili powder(to season, i like it spicy)
crushed red peppers (you do not have to add if you do not like spicy)
brown burger (drain) add chopped onions, green peppers and celery. cook until a little browned. add tomatoes, 1/2 can water (from the tomatoes). add spices, cook for a couple hours.
|04-21-2011, 01:29 PM||#22|
the condiment queen
Join Date: May 2004
Location: somewhere over the rainbow
Start Date: Nov.20, 2007 (restart)
You're welcome Dee. I hope you try it. We think it's one of the best we've tried...
|01-18-2012, 09:54 AM||#23|
I'm bumping this back up because it's definitely chili weather here - I'm making the one I posted today. YUM.
|01-21-2012, 01:35 PM||#25|
Way too much time on my hands!
Join Date: Oct 2003
Location: Florida Panhandle
Stats: 254/247.6/No Specific Goal
Start Date: 8/1/13
I also make chili cheese burritos with it when I'm having a bad Taco Bell craving. LC tortilla, chili, cheddar and a couple of packets of the TB fire roasted salsa sauce.
|01-22-2012, 06:49 AM||#26|
Very Gabby LCF Member!!!
Join Date: Jul 2011
Location: Central Texas
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
Yet another chili recipe to check out
For the record, I rarely take the time now to roast my chiles when I make chili. I'm always in too much of a hurry to get to eating it! Also, I don't want making chili (or anything) to to be such a production. Surely you all know I'm into "KISS (keep it simple, stupid)" in the kitchen by now . But I'll admit, roasting them first will certainly change the flavor of the final chili, and for the better. But not doing so doesn't hurt the chili much IMO, and this is how I make my chili most of the time. I'll not bother with a pic this time, as you all know what chili looks like
PEGGY'S TEXAS CHILI
Since chili has to simmer quite awhile for the flavors to blend, I like to make big batches. This recipe makes 8 large bowls. The nutritional info is calculated with the can of Eden black soy beans, making the recipe as written unacceptable for Induction. But omit the beans and this is perfectly OK for Induction! I use several different chile peppers in this recipe, but each has a distinctive flavor they bring to the chili, in my opinion. Of course, you can change the peppers called for herein, if you can’t get some of them, but in doing so, you will definitely change the final flavor. We do not like our chili real thick, but if you do, you can increase the tomato paste in this. Take a look at the nutritional stats on this recipe!! Impressive, non? Here are some pics of the pepper in this:
3 lb. ground beef
4 oz. onion, chopped
6 cloves garlic, minced
1 14.5 oz. can Eden Black Soy Beans (including liquid)
2 4 oz. cans chopped green chiles
1 10 oz. can tomatoes with green chiles
1 14.5 oz. can diced/crushed tomatoes, no-salt
3 c. water
1 T. chili powder (I use ½ Bolners and ½ Chimayo)
½ tsp. ancho chili powder, seeded, chopped (or ¼ dried ancho pepper)
2 tsp. ground cumin
1 dried Guajillo chile pepper, seeded and chopped
1 Serrano pepper, seeded and chopped (or Jalapeno pepper)
2 tomatillos, outer papery skin removed and then chopped
1 c. cilantro, chopped
1 oz. tomato paste (to thicken)
Salt to taste
DIRECTIONS: Over medium-high heat, brown meat and onion in large stew pot. When done, add all remaining ingredients. After the chili comes to a boil, reduce fire to low, cover tightly and simmer for 1-2 hours (the longer the better).
NUTRITIONAL INFO: Makes 8 servings of approximately 1½ cups, each containing:
32 g fat
10.6 g carbs, 4.73 g fiber, 5.87 g NET CARBS
49.5 g protein
935 mg sodium
48% RDA Vitamin B6, 119% B12, 15% C, 20% copper, 72% Iron, 21% magnesium, 64% niacin, 58% phosphorous, 36% riboflavin, 67% selenium, 145% zinc
If you're unfamiliar with the chiles called for and don't know what to look for at the store, I have pictures of them with this recipe on my website. Or just Google the name to see tons of pics.