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Old 02-24-2012, 02:59 PM   #1
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Char's Chili

This SOUNDS like a lot of ingredients and prep, but it really isn't that bad once you have everything gathered and chopped. The rest is just time on the stove and some occasional stirring!

Char's Chili

1 tablespoon lard or bacon fat (or fat of your choice)
2 large yellow onions, diced
6 large cloves of garlic, minced
2 jalapeno peppers, seeded, deveined, and finely diced
1 red and 1 yellow bell pepper, diced
1 fresh poblano pepper, seeded, deveined, and diced
1 12-oz low-carb beer, I like Corona Light
4 tablespoons good-quality chili powder, or to taste *see recipe below*
1 small can tomato paste
1 small can Rotel or similar diced tomatoes with chiles, undrained
3 15 oz. cans drained and rinsed beans - I use 2 of pinto and 1 of black
1 pound lean ground beef
1 pound lean ground turkey
1 pound lean ground pork
1 tablespoon smoked salt OR sea salt
2 tablespoons Worcestershire sauce
1 tablespoon instant coffee granules
1 tablespoon cocoa powder
1/2 teaspoon cinnamon
1 tablespoon crushed dried oregano
4 cups water
2 tablespoons chicken stock paste (or use 1 quart chicken stock in place of water and paste)

Heat a heavy Dutch oven over med high heat. (I use an enameled cast iron DO.) Add lard to pan and heat til it just starts to shimmer. Add the diced onion to the pot and stir to coat, then lower heat a bit and cook, stirring occasionally, until they are beginning to caramelize. Add minced garlic and jalapeno peppers to pot and cook til peppers are becoming soft.

Add poblano and bell peppers to pot and cook til peppers start to get soft. Add the beer, raise heat a bit and bring to a good simmer. Let cook, stirring occasionally, til the liquid has reduced by about 2/3.

Add chili powder to pot and stir to combine well. Let cook a couple minutes to mellow out the chili powder.

Add tomato paste to center of pot and smooosh down against the bottom, let it cook a minute or so and then stir into the pot. Now add the can of Rotel and stir to combine. Let simmer about 10 minutes. Stir occasionally so it won't burn, turn heat down if liquid is evaporating too fast.

Meanwhile, brown the ground meats. I do this in the microwave, one type at a time, in a big Pyrex batter bowl. Drain off liquid and add meat to the chili pot until all have been incorporated.

Add the beans and seasonings to the pot, stir to combine, then stir in the chicken stock paste and water. Bring to a simmer, cover and cook about 2 hours, stirring occasionally and regulating heat so the chili doesn't burn on the bottom. Add more water if needed.

Taste for seasonings and adjust if needed.

To serve, we like to pass bowls of chopped fresh cilantro, sliced green onions, diced sweet onions, diced avocado, and lime wedges at the table. A dollop of sour cream or Greek yogurt is also good if you like your chili creamy or need to tone down the heat.

Makes about 6 quarts at 200 calories, 12 carbs and 3 fiber per cup. Freezes well! You could reduce carbs further by cutting out some or all of the beans, but we love them in there.


Homemade Chili Powder

I make my own chili powder with California, ancho, and chipotle chile powders, dried crushed oregano, instant coffee powder, cumin, smoked salt, dark cocoa powder.


I use about 2 tablespoons California, 3 of ancho, and a teaspoon of chipotle chile powders, a tablespoon of oregano, 2 tsp. instant coffee, a teaspoon of cumin, 2 tablespoons smoked salt, and 2 tablespoons of dark cocoa powder. You can whir this in a food processor or blender if you like, I don't usually bother unless it seems too chunky.

Adjust ingredients to fit your liking for heat and flavors!
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Old 02-24-2012, 03:07 PM   #2
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Hi Char

yum
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Old 02-24-2012, 03:27 PM   #3
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Sounds like a deluxe chili recipe, Char. Wow!
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Old 02-24-2012, 03:59 PM   #4
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Old 02-24-2012, 05:09 PM   #5
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Char

You are my only friend using three things I learned when I was
a teen from my Mexican mil...Coffee, Chocolate and Cumin.
Chili isn't right without them.
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Old 02-24-2012, 06:51 PM   #6
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I put those three things in almost ALL the Mexican dishes I make - they add a depth of flavor and richness that is missing otherwise!

See, now ain't we smart?!
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Old 02-25-2012, 08:50 AM   #7
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Just a note - DH and I have dubbed this "Weight Loss Chili" because every time we eat it, we both lose weight!

I eat one cup, with sliced green onions, chopped cilantro, and some avocado dices if I have it, on top, he eats one and a half cups. It's a LOT of satisfying yumminess for not too many calories/carbs!
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Old 02-25-2012, 12:19 PM   #8
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Char that just sounds so delish!!! You are a rock star hon!!!!
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Old 02-25-2012, 12:35 PM   #9
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Aw, Pooti - you say the sweetest thangs!
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Old 02-25-2012, 02:25 PM   #10
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Quote:
Originally Posted by pooticus View Post
Char that just sounds so delish!!! You are a rock star hon!!!!
I just visited your blog, awesome with some great recipes and love your writing (oh, and love the monkeys!!!!).
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Old 02-25-2012, 02:25 PM   #11
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Aw, Pooti - you say the sweetest thangs!
I usually ignore recipes with long lists but it sounds awesome. I will make it and freeze much of it. Thanks for sharing!
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Old 02-25-2012, 02:55 PM   #12
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Tilly, so do I!

This one is an exception for me and I will make it again and again. Yesterday was the second time I've made it in the past 6 weeks!

My sister made it first, I don't know where she got the recipe idea from, but she made it ad hoc - so when I asked her for the recipe I got a narrative, no list of ingredients or anything!

Having made it twice now, I got a good feel for it with the tweaks *I* wanted to make, and this recipe reflects those tweaks.

Of course everyone can feel free to tweak away to their own tastes and I look forward to hearing about them!
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Old 02-25-2012, 03:02 PM   #13
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Quote:
Originally Posted by Charski View Post
Tilly, so do I!

This one is an exception for me and I will make it again and again. Yesterday was the second time I've made it in the past 6 weeks!

My sister made it first, I don't know where she got the recipe idea from, but she made it ad hoc - so when I asked her for the recipe I got a narrative, no list of ingredients or anything!

Having made it twice now, I got a good feel for it with the tweaks *I* wanted to make, and this recipe reflects those tweaks.

Of course everyone can feel free to tweak away to their own tastes and I look forward to hearing about them!
I used to subscribe to Cooking Light magazine. And my eyes would just glaze over when I saw those loooooonnnnng lists. zzzzzzzzzz But this is soooo doable, a bit of this and that. And I have also learned to not be overwhelmed but to put ingredients together the day/night before and then when it is time to prepare, the work is really easy. And love these that make a lot. I love to freeze into serving sizes. Wow, thaw, heat, and whew!!!! I just made a meal, yes, yes, allolades are accepted.
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