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Reviews Date product posted
Wed April 4, 2007
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Description: I used to make plain old chili using Bush's Chili Beans and meat. When I started living Low Carb, I came up with this variation of George Stella's recipe for chili, and my family refuses to eat chili any other way!


I usually top it with Shredded cheddar, sour cream, and even guacamole if I have it. It's a VERY filling soup.


AND except for the peppers, it's all pantry friendly stuff!! Hope you enjoy!
Ingredients: Dinah’s Chili


Brown together:


2 lbs ground beef
1-2 bell peppers chopped (red is my fav, but any color will do)
1 onion chopped


Add 2 to 3 cans diced tomatoes
1 can Rotell tomatoes
Water to whatever consistancy you like (I like super thick!!)
1 can tomatoe sauce
tomatoe paste if it’s not thick enough (plus adds nice vitamins!)


2-3 TBSP Cumin (I'm a cumin head!)
2 - 3 TBSP Chili Powder
Salt
Pepper
Hot sauce if ya wanna
Dab of Splenda to cut a "too tomatoey" taste
How To Prepare: As with any soup, this is pretty much brown, dump, and simmer.... As with any soup too, it's always better leftover!!
Number of Servings: 8 maybe
Effort (Easy, Average, Difficult): Easy
Junior LCF Member
 
Posts: 19
Registered: May 2004
Location: Nashville, TN Area



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