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Recipe Room Home » Low Carb Recipes » Beef, Lamb and Veal « Previous Recipe · Next Recipe » Chili, Texas-Style Reviews Views Date of last review 7 6297 Thu October 11, 2007 Recommended By Average Rating 100% of reviewers 9.3 Description: Ingredients: 2 teaspoons olive oil -- divided 3 pounds beef chuck -- cut into 1/2-inch cubes 2 1/2 teaspoons salt -- divided 1 cup chopped onions -- finely chopped 1 cup chopped green bell peppers 2 teaspoons chopped jalapenos -- finely chopped 5 cloves garlic -- crushed 2 tablespoons Chili Powder 2 teaspoons cumin 2 teaspoons oregano 1 teaspoon ground red pepper 5 tablespoons tomato paste Lime wedges and sour cream -- for garnish How To Prepare: 1. Heat 1 teaspoon oil in a large skillet. Sprinkle beef with 1/2 teaspoon salt. Brown meat over medium-high heat in two batches; transfer to Dutch oven. Pour drippings into one-quart measure; add enough water to make 4 cups. 2. Heat remaining oil in same skillet. Add onions, peppers, jalapeno and garlic; cook 4 to 5 minutes, until softened. Stir in remaining salt and spices; cook 1 minute. Stir in tomato paste; cook 1 minute, then add 1 cup water mixture. Bring to a boil; scrape up any brown bits and stir into beef. Add remaining water; bring to a boil. 3. Cover and simmer over low heat 1 1/2 hours. Increase heat to medium; uncover and cook 30 minutes more. 4. Garnish with lime and sour cream, if desired. Makes 6 servings. Source: www.lhj.com NOTES : Counts for lime wedges and sour cream not included in totals. Number of Servings: 6 Carbs per serving - include all nutritional information if known: 9.3g Effort (Easy, Average, Difficult): Easy Source: Flowerpower

Author saxboy Junior LCF Member Registered: March 2004 Posts: 1 Review Date: Tue March 9, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: spices Cons: None I really liked this recipe when I first saw it because it looked like an authentic chili. The first time I made it, I entered it in a local chili cook-off and won first place. It has amazing flavor! reenibear Junior LCF Member Registered: March 2004 Location: Nevada Posts: 15 Review Date: Sun March 14, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: It's all good! Cons: None Fantastic! This is one of the best chili recipes (low carb/NON-low carb)I have ever tried. Great stuff!! ozone Junior LCF Member Registered: February 2004 Posts: 20 Review Date: Mon March 15, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Tastes Great! Cons: My hubby loved this! We didn't miss the beans at all. Great flavor! AmyJuli Blabbermouth!!! Registered: October 2003 Location: Manchester, NH Posts: 7080 Review Date: Sat April 10, 2004 Would you recommend the Recipe? Yes | Rating: 8    Pros: Cons: Very good chili, perfect amount of spice. I did find it a tad bitter, so I added about 1/4 c Splenda. Kiara874 Way too much time on my hands! Registered: December 2004 Location: Ontario, Canada Posts: 10965 Review Date: Wed January 26, 2005 Would you recommend the Recipe? Yes | Rating: 8    Pros: Tastes Great! Cons: None I made it without the jalapenos as my 5 yr-old was eating it too. It was FANTASTIC. I also used a little splenda to counter the acidity of the tomato paste. I never liked chili before, but this is GREAT! todunlop Senior LCF Member Registered: January 2007 Location: North East, CT Posts: 583 Review Date: Tue March 6, 2007 Would you recommend the Recipe? Yes | Rating: 9    Pros: Easy to make, Tastes great Cons: I make this a lot. The whole family loves it. If you need beans in your chili I've added a can of black soy beans once. Which was also excellent and gives you more fiber and protein. I usually end up adding more chili powder and cumin to taste. SashimiMark MAJOR LCF POSTER! Registered: September 2007 Location: Worcester, MA Posts: 1830 Review Date: Thu October 11, 2007 Would you recommend the Recipe? Yes | Rating: 10    Pros: It's chili! Cons: Still too high in carbs for me to eat often. Maybe on maintenance. I made this tonight. It was wonderful. I added some black beans to it. Very delicious.

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