Recipe Request: Simple Very Low Carb Meaty Chili

robinobx1 · 08-20-2009, 03:26 PM

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.

christyjo · 08-20-2009, 04:43 PM

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,
Christyjo

LindaSue · 08-20-2009, 05:13 PM

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.

mrs_munro · 08-21-2009, 05:09 AM

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

rottinluv · 08-21-2009, 09:24 AM

I second Dottie's recipe, only I use a full 2 lbs. of beef and no beans.

pocahontas · 08-21-2009, 10:18 AM

I also highly recommend Dotties Chili. Here is a link with pics! Sooooo good!

The B-E-S-T LC Chili Recipe!

sweetdreams · 08-21-2009, 01:01 PM

I have never tried Laurens but I 3rd Dotties!!

robinobx1 · 08-22-2009, 10:13 AM

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.

Pami · 08-22-2009, 06:14 PM

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.

Pippi819 · 08-26-2009, 02:17 AM

Don't think I'd like the soy black beans, can I use any other black beans in this recipe?

cyberus · 08-26-2009, 10:12 AM

Quote:

Originally Posted by Pippi819

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

Linny · 08-27-2009, 02:26 PM

Quote:

Originally Posted by pocahontas

I also highly recommend Dotties Chili. Here is a link with pics! Sooooo good!

The B-E-S-T LC Chili Recipe!

Both Dotties and Dana Carpenders All Meat Chili ROCK.....both are in the above thread called BEST LC Chili recipe

oliveoyl · 08-31-2009, 11:52 AM

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.

TigerlilyCA · 08-31-2009, 01:17 PM

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.

KathyCan · 08-31-2009, 09:17 PM

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

CreekWatcher · 09-02-2009, 06:39 AM

Quote:

Originally Posted by TigerlilyCA

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

lizzybme · 09-02-2009, 12:33 PM

for 2 pounds of meat i use about a cup of chilli powder

sweepy · 04-12-2012, 08:37 PM

I found my moms chili recipe and it calls for flour. What can I sub for it as a thickening agent?

Barbo · 04-12-2012, 09:59 PM

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

Ginaaaaaa · 04-13-2012, 06:30 AM

Quote:

Originally Posted by sweepy

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.

08-20-2009, 03:26 PM	#1
robinobx1 Senior LCF Member Join Date: Apr 2009 Location: Hurley VA/Buxton NC Posts: 399 Gallery: robinobx1 Stats: 170/155.6/Goal 150-155 WOE: HHCG/Rogue P2 Start Date: Restarted VLCD/P2 on 012713	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.

08-22-2009, 06:14 PM	#9
Pami Way too much time on my hands! Join Date: Jul 2002 Location: Dayton, OH Posts: 27,001 Gallery: Pami WOE: JUDDD	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. __________________ . If at first you don't succeed, try doing it by the book... It's not a stall when you're cheating! If you don't want to do something, one excuse is as good as any other. (Yiddish Proverb) ~Proud to be a Famous Banta Babe~

08-31-2009, 09:17 PM	#15
KathyCan Senior LCF Member Join Date: Jul 2002 Location: Desert Hills, AZ Posts: 213 Gallery: KathyCan Stats: Lost 100 lbs in 2001, restarted 6/4/2012 WOE: Atkins for Life Start Date: Restarted 6/4/2012	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 __________________ KathyCan Last edited by KathyCan; 08-31-2009 at 09:50 PM..

04-12-2012, 09:59 PM	#19
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,275 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	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 __________________ BARBOS LOWCARB kITCHEN Last edited by Barbo; 04-12-2012 at 10:03 PM.. Reason: error

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08-20-2009, 04:43 PM	#2
christyjo Senior LCF Member Join Date: Aug 2006 Location: Peoria, AZ Posts: 227 Gallery: christyjo WOE: low carb Start Date: restart 8/08	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, Christyjo

08-20-2009, 05:13 PM	#3
LindaSue Way too much time on my hands! Join Date: Jun 2002 Location: Spring, TX Posts: 10,437 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	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.

08-21-2009, 05:09 AM	#4
mrs_munro Senior LCF Member Join Date: Oct 2003 Location: Ontario, Canada Posts: 512 Gallery: mrs_munro Stats: 167/127/130 Start Date: July 2003	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

08-21-2009, 09:24 AM	#5
rottinluv Senior LCF Member Join Date: Nov 2007 Location: San Diego, CA Posts: 661 Gallery: rottinluv Stats: 141/110/110 Height 5' nothing! WOE: Low Carb / Whole, Natural Foods! Start Date: October 24, 2007	I second Dottie's recipe, only I use a full 2 lbs. of beef and no beans.

08-21-2009, 10:18 AM	#6
pocahontas Way too much time on my hands! Join Date: Jun 2002 Location: San Francisco Bay Area Posts: 14,879 Gallery: pocahontas Stats: Pregnant! WOE: LC Primal	I also highly recommend Dotties Chili. Here is a link with pics! Sooooo good! The B-E-S-T LC Chili Recipe!

08-21-2009, 01:01 PM	#7
sweetdreams Senior LCF Member Join Date: Oct 2008 Posts: 299 Gallery: sweetdreams	I have never tried Laurens but I 3rd Dotties!!

08-22-2009, 10:13 AM	#8
robinobx1 Senior LCF Member Join Date: Apr 2009 Location: Hurley VA/Buxton NC Posts: 399 Gallery: robinobx1 Stats: 170/155.6/Goal 150-155 WOE: HHCG/Rogue P2 Start Date: Restarted VLCD/P2 on 012713	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.

08-26-2009, 02:17 AM	#10
Pippi819 Junior LCF Member Join Date: Aug 2009 Posts: 37 Gallery: Pippi819	Don't think I'd like the soy black beans, can I use any other black beans in this recipe?

08-31-2009, 11:52 AM	#13
oliveoyl Senior LCF Member Join Date: Dec 2004 Location: NC Posts: 593 Gallery: oliveoyl Stats: 208/166/165 WOE: Atkins Start Date: August 2002	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.

08-31-2009, 01:17 PM	#14
TigerlilyCA Major LCF Poster! Join Date: Jan 2003 Location: CA girl in DC Posts: 2,855 Gallery: TigerlilyCA WOE: Primal-esque	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.

09-02-2009, 12:33 PM	#17
lizzybme Major LCF Poster! Join Date: Sep 2009 Location: Arkansas Posts: 2,426 Gallery: lizzybme Stats: 270/149.8/150 156/240/203 WOE: VLC back to it after baby Start Date: 8/21/09, 11/6/2010 #100 lost, 149.8 3/3/2011	for 2 pounds of meat i use about a cup of chilli powder

04-12-2012, 08:37 PM	#18
sweepy Senior LCF Member Join Date: Jun 2011 Posts: 153 Gallery: sweepy Stats: 151/148/130 WOE: LC Start Date: 1/2/2012//3/25/2012	I found my moms chili recipe and it calls for flour. What can I sub for it as a thickening agent?