5 different chili recipes
Status Approved
Name5 different chili recipes
CategorySoups
DifficultyModerate
Ingredients
Chili 1
1 qt water, 2 lbs ground beef, 1 tsp cinnamon, 1 tsp cumin, 1 onion, chopped, 1 tsp Worchestershire sauce, 2 cloves garlic, 2 T chili powder, 1 tsp black pepper, 1/2 tsp red pepper, 1 T salt, 1/2 tsp allspice, 1 6oz can tomato paste, 3 large bay leaves.
Brown meat; drain fat off. Add water and spices; simmer 3 hrs. Makes 8-10 servings Aprox 7-9 carbs per serving

Wendy's Chili (no beans)
2 lbs. fresh ground beef, 1 qt. tomato juice, 2 15oz cans tomato puree, 1 chopped onion , 1/2 C diced celery, 1/4 C diced green pepper, 1/4 C. chili powder, 1 1/2 tsp. cumin, 1 1/2 tsp. garlic powder, 1 tsp. salt, 1 packet sugar substitute, 1/2 tsp. each: black pepper, oregano, 1/8 tsp. cayenne pepper
In a frying pan, brown the ground beef; drain. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

Chili Meat, Texas-style
2 lbs diced beef, 2 T garlic, minced, 1 onion, chopped, 2 T chili powder, 2 tsp cumin
Brown meat and drain. Set aside. Brown onions in residual fat, then add garlic. Return meat to pot. Add seasonings and water to cover (barely). Cook 1 hour.
No bean no tomato chili
3 Lb lean ground beef. 1 Tbls crushed Cumin Seeds, 2 tsp Salt, 2 tsp Cayenne, 1 T Bacon Drippings, 2 Cloves peeled Garlic, 6 Dried crushed Ancho Peppers, 2 C Cold Water, 2 T Masa Harina (Mexican hominy Flour), 1 T Oregano, 3 C Water
Brown meat in small batches in the bacon fat in a large skillet over moderately high heat. Transfer the cooked meat to a second large heavy skillet using a slotted spoon. Set aside. Wash the peppers in cold water. Discard the stems and seeds. Tear the peppers into 2" pieces. Place the pieces in a small sauce pan with the first measure of (cold) water.
Cover. Simmer 20 minutes. Drain, reserving the cooking water.
Peel the skin from the peppers. Place in the work bowl of a food processor. Add the reserved water. Puree with short pulses. Mix the pepper puree into the beef.
Add the second measure of water. Bring to a boil over high heat. Reduce heat to a slow simmer. Cover. Simmer for 30 minutes.
Stir in all the remaining ingredients except the masa harina. Cover. Simmer 45 minutes. Mix in the masa harina. Cover. Reduce heat to the lowest possible. Cook 30 minutes longer, stirring occasionally so that the mixture doesn't stick. If too thick, thin with small amounts of boiling water.

??Chili??
3 lbs. ground beef, 1 large onion; diced, 1 large can diced tomatoes, 1 tbsp. Worchestershire sauce, 1 tbsp. chili powder, Salt & Pepper; to taste, Crushed dried Red Peppers; to taste, 1/2 - 1 c. salsa, Shredded cheddar cheese; optional, Sour cream; optional
Brown the ground beef and onion in a large pot until the meat is thoroughly cooked. Drain off all grease. Add in all other ingredients. Bring to a boil then simmer for about 1 hour. Serve with shredded cheddar cheese and/or sour cream, if desired.



Time submitted: Wednesday, July 14. 2004 at 23:00:07
Contributed By: Anonymous
This comes from  The Low Carb Cafe http://www.lowcarbcafe.com
The URL for it is: http://www.lowcarbcafe.com/modules.php?name=Dynamic&op=viewdyn&dyn_id=82
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