Beanless chili

"Lynne A" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Anyone have a tried and true recipe for this? I've Googled and found

some

Quoted message said:

interesting possibilities, but would love to have something that's passed

a

Quoted message said:

taste test. Hot is ok as long as it doesn't remove the roof of my mouth!

Lynne A
[email hidden]

Cook's Illustrated had a recipe a couple years back that worked out really
well for me - it's at
http://www.allchefsrecipes.com/chili/R53.htm

I really recommend toasting & grinding your own chilies instead of using
prepared chili powder. Keep track of how much of each type you used, so
you can adjust it more to your liking next time.

You'll probably want to not use their thickening step, which uses either
cornstarch (bleah) or masa harina (yum), neither of which is a low-carb
thing. What I've done instead is use a little less liquid to start, and
then, before serving, puree in a food processor a couple of ladlesful of
the broth plus some chunks of the (now very tender) meat with a tablespoon
of all-natural peanut butter (no, really, I'm serious - peanut butter),
then add that back in. You won't get quite the silkiness that masa harina
would give you, but it's not bad.

The lazy man's crockpot chili that I do isn't as good as the above, but
it's satisfying and easy and low-carb (the chipotles in adobo have, if I
remember right, about 20-25g of carb for the whole 7 oz can, which is high,
but this makes about four huge portions, or six normal human ones):

3-4 lb beef chuck
Salt & pepper
One onion, chopped
Garlic to taste
1 cup chicken stock or water
1 7 oz can chipotle peppers in adobo sauce

In the morning:

Cut beef into 1-inch cubes
Salt & pepper beef pieces liberally
Brown them on all sides in some oil over high heat (do it in batches, give
them plenty of room, or they'll just steam)
Put the beef in the crockpot
Cook the chopped onions in the hot beef fat for a few minutes, until
they're getting brown
Add chopped garlic (if you're me, it's a LOT of chopped garlic), cook it
but don't burn it
Onions & garlic go into the crockpot
Deglaze the pan with stock or water, add that to the crockpot
Puree the chipotles and their sauce until smooth - add that to the crockpot
Give everything a good stir, set it on low, go to work.

At night:

Do the thickening step above, if you want to; serve with a little dollop of
sour cream.

bobg

In article <[email hidden]>,

Lynne A said:

Anyone have a tried and true recipe for this? I've Googled and found some
interesting possibilities, but would love to have something that's passed a
taste test. Hot is ok as long as it doesn't remove the roof of my mouth!

Lynne A
[email hidden]

I posted one here a couple months ago. Must not have been googling very
hard! 😉

KeS

"Kevin Stevens" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Lynne A said:

Anyone have a tried and true recipe for this? I've Googled and found

some

Quoted message said:

Quoted message said:

interesting possibilities, but would love to have something that's

passed a

Quoted message said:

Quoted message said:

taste test. Hot is ok as long as it doesn't remove the roof of my

mouth!

Quoted message said:

Quoted message said:

Lynne A
[email hidden]

I posted one here a couple months ago. Must not have been googling very
hard! 😉

KeS

Ok, Kevin, fair enough-I'll google again and plug in your name too and see
what I can find.

Lynne A
[email hidden]

In article <[email hidden]>,

Lynne A said:

"Kevin Stevens" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Lynne A said:

Anyone have a tried and true recipe for this? I've Googled and found

some

Quoted message said:

Quoted message said:

interesting possibilities, but would love to have something that's

passed a

Quoted message said:

Quoted message said:

taste test. Hot is ok as long as it doesn't remove the roof of my

mouth!

Quoted message said:

Quoted message said:

Lynne A
[email hidden]

I posted one here a couple months ago. Must not have been googling very
hard! 😉

KeS

Ok, Kevin, fair enough-I'll google again and plug in your name too and see
what I can find.

Lynne A
[email hidden]

Here it is:

http://groups-beta.google.com/group/alt.support.diet.low-carb/browse_thre
ad/thread/227456c3b583fa90/2533053fb324d632?q=chili+recipe+KeS&_done=%2Fg
roups%3Ftab%3Dng%26q%3Dchili+recipe+KeS%26hl%3Den%26lr%3D%26ie%3DUTF-8%26
sa%3DN%26&_doneTitle=Back+to+Search&&d#2533053fb324d632

Don't forget that you have to select "Groups" at the Google page to
search the newsgroups, by default you're doing a web search.

KeS

In article <[email hidden]>,

Lynne A said:

"Kevin Stevens" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Lynne A said:

Anyone have a tried and true recipe for this? I've Googled and found

some

Quoted message said:

Quoted message said:

interesting possibilities, but would love to have something that's

passed a

Quoted message said:

Quoted message said:

taste test. Hot is ok as long as it doesn't remove the roof of my

mouth!

Quoted message said:

Quoted message said:

Lynne A
[email hidden]

I posted one here a couple months ago. Must not have been googling very
hard! 😉

KeS

Ok, Kevin, fair enough-I'll google again and plug in your name too and see
what I can find.

Lynne A
[email hidden]

Here it is:

http://groups-beta.google.com/group/alt.support.diet.low-carb/browse_thre
ad/thread/227456c3b583fa90/2533053fb324d632?q=chili+recipe+KeS&_done=%2Fg
roups%3Ftab%3Dng%26q%3Dchili+recipe+KeS%26hl%3Den%26lr%3D%26ie%3DUTF-8%26
sa%3DN%26&_doneTitle=Back+to+Search&&d#2533053fb324d632

Don't forget that you have to select "Groups" at the Google page to
search the newsgroups, by default you're doing a web search.

KeS

"bobgeary" <[email hidden]> wrote in message
news:[email hidden]...
\

Quoted message said:

Cook's Illustrated had a recipe a couple years back that worked out really
well for me - it's at
http://www.allchefsrecipes.com/chili/R53.htm

I really recommend toasting & grinding your own chilies instead of using
prepared chili powder. Keep track of how much of each type you used, so
you can adjust it more to your liking next time.

You'll probably want to not use their thickening step, which uses either
cornstarch (bleah) or masa harina (yum), neither of which is a low-carb
thing. What I've done instead is use a little less liquid to start, and
then, before serving, puree in a food processor a couple of ladlesful of
the broth plus some chunks of the (now very tender) meat with a tablespoon
of all-natural peanut butter (no, really, I'm serious - peanut butter),
then add that back in. You won't get quite the silkiness that masa harina
would give you, but it's not bad.

The lazy man's crockpot chili that I do isn't as good as the above, but
it's satisfying and easy and low-carb (the chipotles in adobo have, if I
remember right, about 20-25g of carb for the whole 7 oz can, which is

high,

Quoted message said:

but this makes about four huge portions, or six normal human ones):

3-4 lb beef chuck
Salt & pepper
One onion, chopped
Garlic to taste
1 cup chicken stock or water
1 7 oz can chipotle peppers in adobo sauce

In the morning:

Cut beef into 1-inch cubes
Salt & pepper beef pieces liberally
Brown them on all sides in some oil over high heat (do it in batches, give
them plenty of room, or they'll just steam)
Put the beef in the crockpot
Cook the chopped onions in the hot beef fat for a few minutes, until
they're getting brown
Add chopped garlic (if you're me, it's a LOT of chopped garlic), cook it
but don't burn it
Onions & garlic go into the crockpot
Deglaze the pan with stock or water, add that to the crockpot
Puree the chipotles and their sauce until smooth - add that to the

crockpot

Quoted message said:

Give everything a good stir, set it on low, go to work.

At night:

Do the thickening step above, if you want to; serve with a little dollop

of

Quoted message said:

sour cream.

bobg

Thanks, Bob, I will definitely save these! I think I may try your crockpot
version first, to see how the SO reacts to chili w/o beans<G>, and then if
he likes it, I will try the more complicated version.

Lynne A
[email hidden]

Quoted message said:

"bobgeary" <[email hidden]> wrote in message
news:[email hidden]...
\

Quoted message said:

Cook's Illustrated had a recipe a couple years back that worked out really
well for me - it's at
http://www.allchefsrecipes.com/chili/R53.htm

I really recommend toasting & grinding your own chilies instead of using
prepared chili powder. Keep track of how much of each type you used, so
you can adjust it more to your liking next time.

You'll probably want to not use their thickening step, which uses either
cornstarch (bleah) or masa harina (yum), neither of which is a low-carb
thing. What I've done instead is use a little less liquid to start, and
then, before serving, puree in a food processor a couple of ladlesful of
the broth plus some chunks of the (now very tender) meat with a tablespoon
of all-natural peanut butter (no, really, I'm serious - peanut butter),
then add that back in. You won't get quite the silkiness that masa harina
would give you, but it's not bad.

The lazy man's crockpot chili that I do isn't as good as the above, but
it's satisfying and easy and low-carb (the chipotles in adobo have, if I
remember right, about 20-25g of carb for the whole 7 oz can, which is

high,

Quoted message said:

but this makes about four huge portions, or six normal human ones):

3-4 lb beef chuck
Salt & pepper
One onion, chopped
Garlic to taste
1 cup chicken stock or water
1 7 oz can chipotle peppers in adobo sauce

In the morning:

Cut beef into 1-inch cubes
Salt & pepper beef pieces liberally
Brown them on all sides in some oil over high heat (do it in batches, give
them plenty of room, or they'll just steam)
Put the beef in the crockpot
Cook the chopped onions in the hot beef fat for a few minutes, until
they're getting brown
Add chopped garlic (if you're me, it's a LOT of chopped garlic), cook it
but don't burn it
Onions & garlic go into the crockpot
Deglaze the pan with stock or water, add that to the crockpot
Puree the chipotles and their sauce until smooth - add that to the

crockpot

Quoted message said:

Give everything a good stir, set it on low, go to work.

At night:

Do the thickening step above, if you want to; serve with a little dollop

of

Quoted message said:

sour cream.

bobg

Thanks, Bob, I will definitely save these! I think I may try your crockpot
version first, to see how the SO reacts to chili w/o beans<G>, and then if
he likes it, I will try the more complicated version.

Lynne A
[email hidden]

Quoted message said:

"bobgeary" <[email hidden]> wrote in message
news:[email hidden]...
\

Quoted message said:

Cook's Illustrated had a recipe a couple years back that worked out really
well for me - it's at
http://www.allchefsrecipes.com/chili/R53.htm

I really recommend toasting & grinding your own chilies instead of using
prepared chili powder. Keep track of how much of each type you used, so
you can adjust it more to your liking next time.

You'll probably want to not use their thickening step, which uses either
cornstarch (bleah) or masa harina (yum), neither of which is a low-carb
thing. What I've done instead is use a little less liquid to start, and
then, before serving, puree in a food processor a couple of ladlesful of
the broth plus some chunks of the (now very tender) meat with a tablespoon
of all-natural peanut butter (no, really, I'm serious - peanut butter),
then add that back in. You won't get quite the silkiness that masa harina
would give you, but it's not bad.

The lazy man's crockpot chili that I do isn't as good as the above, but
it's satisfying and easy and low-carb (the chipotles in adobo have, if I
remember right, about 20-25g of carb for the whole 7 oz can, which is

high,

Quoted message said:

but this makes about four huge portions, or six normal human ones):

3-4 lb beef chuck
Salt & pepper
One onion, chopped
Garlic to taste
1 cup chicken stock or water
1 7 oz can chipotle peppers in adobo sauce

In the morning:

Cut beef into 1-inch cubes
Salt & pepper beef pieces liberally
Brown them on all sides in some oil over high heat (do it in batches, give
them plenty of room, or they'll just steam)
Put the beef in the crockpot
Cook the chopped onions in the hot beef fat for a few minutes, until
they're getting brown
Add chopped garlic (if you're me, it's a LOT of chopped garlic), cook it
but don't burn it
Onions & garlic go into the crockpot
Deglaze the pan with stock or water, add that to the crockpot
Puree the chipotles and their sauce until smooth - add that to the

crockpot

Quoted message said:

Give everything a good stir, set it on low, go to work.

At night:

Do the thickening step above, if you want to; serve with a little dollop

of

Quoted message said:

sour cream.

bobg

Thanks, Bob, I will definitely save these! I think I may try your crockpot
version first, to see how the SO reacts to chili w/o beans<G>, and then if
he likes it, I will try the more complicated version.

Lynne A
[email hidden]

Quoted message said:

"bobgeary" <[email hidden]> wrote in message
news:[email hidden]...
\

Quoted message said:

Cook's Illustrated had a recipe a couple years back that worked out really
well for me - it's at
http://www.allchefsrecipes.com/chili/R53.htm

I really recommend toasting & grinding your own chilies instead of using
prepared chili powder. Keep track of how much of each type you used, so
you can adjust it more to your liking next time.

You'll probably want to not use their thickening step, which uses either
cornstarch (bleah) or masa harina (yum), neither of which is a low-carb
thing. What I've done instead is use a little less liquid to start, and
then, before serving, puree in a food processor a couple of ladlesful of
the broth plus some chunks of the (now very tender) meat with a tablespoon
of all-natural peanut butter (no, really, I'm serious - peanut butter),
then add that back in. You won't get quite the silkiness that masa harina
would give you, but it's not bad.

The lazy man's crockpot chili that I do isn't as good as the above, but
it's satisfying and easy and low-carb (the chipotles in adobo have, if I
remember right, about 20-25g of carb for the whole 7 oz can, which is

high,

Quoted message said:

but this makes about four huge portions, or six normal human ones):

3-4 lb beef chuck
Salt & pepper
One onion, chopped
Garlic to taste
1 cup chicken stock or water
1 7 oz can chipotle peppers in adobo sauce

In the morning:

Cut beef into 1-inch cubes
Salt & pepper beef pieces liberally
Brown them on all sides in some oil over high heat (do it in batches, give
them plenty of room, or they'll just steam)
Put the beef in the crockpot
Cook the chopped onions in the hot beef fat for a few minutes, until
they're getting brown
Add chopped garlic (if you're me, it's a LOT of chopped garlic), cook it
but don't burn it
Onions & garlic go into the crockpot
Deglaze the pan with stock or water, add that to the crockpot
Puree the chipotles and their sauce until smooth - add that to the

crockpot

Quoted message said:

Give everything a good stir, set it on low, go to work.

At night:

Do the thickening step above, if you want to; serve with a little dollop

of

Quoted message said:

sour cream.

bobg

Thanks, Bob, I will definitely save these! I think I may try your crockpot
version first, to see how the SO reacts to chili w/o beans<G>, and then if
he likes it, I will try the more complicated version.

Lynne A
[email hidden]

Quoted message said:

"bobgeary" <[email hidden]> wrote in message
news:[email hidden]...
\

Quoted message said:

Cook's Illustrated had a recipe a couple years back that worked out really
well for me - it's at
http://www.allchefsrecipes.com/chili/R53.htm

I really recommend toasting & grinding your own chilies instead of using
prepared chili powder. Keep track of how much of each type you used, so
you can adjust it more to your liking next time.

You'll probably want to not use their thickening step, which uses either
cornstarch (bleah) or masa harina (yum), neither of which is a low-carb
thing. What I've done instead is use a little less liquid to start, and
then, before serving, puree in a food processor a couple of ladlesful of
the broth plus some chunks of the (now very tender) meat with a tablespoon
of all-natural peanut butter (no, really, I'm serious - peanut butter),
then add that back in. You won't get quite the silkiness that masa harina
would give you, but it's not bad.

The lazy man's crockpot chili that I do isn't as good as the above, but
it's satisfying and easy and low-carb (the chipotles in adobo have, if I
remember right, about 20-25g of carb for the whole 7 oz can, which is

high,

Quoted message said:

but this makes about four huge portions, or six normal human ones):

3-4 lb beef chuck
Salt & pepper
One onion, chopped
Garlic to taste
1 cup chicken stock or water
1 7 oz can chipotle peppers in adobo sauce

In the morning:

Cut beef into 1-inch cubes
Salt & pepper beef pieces liberally
Brown them on all sides in some oil over high heat (do it in batches, give
them plenty of room, or they'll just steam)
Put the beef in the crockpot
Cook the chopped onions in the hot beef fat for a few minutes, until
they're getting brown
Add chopped garlic (if you're me, it's a LOT of chopped garlic), cook it
but don't burn it
Onions & garlic go into the crockpot
Deglaze the pan with stock or water, add that to the crockpot
Puree the chipotles and their sauce until smooth - add that to the

crockpot

Quoted message said:

Give everything a good stir, set it on low, go to work.

At night:

Do the thickening step above, if you want to; serve with a little dollop

of

Quoted message said:

sour cream.

bobg

Thanks, Bob, I will definitely save these! I think I may try your crockpot
version first, to see how the SO reacts to chili w/o beans<G>, and then if
he likes it, I will try the more complicated version.

Lynne A
[email hidden]

Quoted message said:

"bobgeary" <[email hidden]> wrote in message
news:[email hidden]...
\

Quoted message said:

Cook's Illustrated had a recipe a couple years back that worked out really
well for me - it's at
http://www.allchefsrecipes.com/chili/R53.htm

I really recommend toasting & grinding your own chilies instead of using
prepared chili powder. Keep track of how much of each type you used, so
you can adjust it more to your liking next time.

You'll probably want to not use their thickening step, which uses either
cornstarch (bleah) or masa harina (yum), neither of which is a low-carb
thing. What I've done instead is use a little less liquid to start, and
then, before serving, puree in a food processor a couple of ladlesful of
the broth plus some chunks of the (now very tender) meat with a tablespoon
of all-natural peanut butter (no, really, I'm serious - peanut butter),
then add that back in. You won't get quite the silkiness that masa harina
would give you, but it's not bad.

The lazy man's crockpot chili that I do isn't as good as the above, but
it's satisfying and easy and low-carb (the chipotles in adobo have, if I
remember right, about 20-25g of carb for the whole 7 oz can, which is

high,

Quoted message said:

but this makes about four huge portions, or six normal human ones):

3-4 lb beef chuck
Salt & pepper
One onion, chopped
Garlic to taste
1 cup chicken stock or water
1 7 oz can chipotle peppers in adobo sauce

In the morning:

Cut beef into 1-inch cubes
Salt & pepper beef pieces liberally
Brown them on all sides in some oil over high heat (do it in batches, give
them plenty of room, or they'll just steam)
Put the beef in the crockpot
Cook the chopped onions in the hot beef fat for a few minutes, until
they're getting brown
Add chopped garlic (if you're me, it's a LOT of chopped garlic), cook it
but don't burn it
Onions & garlic go into the crockpot
Deglaze the pan with stock or water, add that to the crockpot
Puree the chipotles and their sauce until smooth - add that to the

crockpot

Quoted message said:

Give everything a good stir, set it on low, go to work.

At night:

Do the thickening step above, if you want to; serve with a little dollop

of

Quoted message said:

sour cream.

bobg

Thanks, Bob, I will definitely save these! I think I may try your crockpot
version first, to see how the SO reacts to chili w/o beans<G>, and then if
he likes it, I will try the more complicated version.

Lynne A
[email hidden]

Quoted message said:

"bobgeary" <[email hidden]> wrote in message
news:[email hidden]...
\

Quoted message said:

Cook's Illustrated had a recipe a couple years back that worked out really
well for me - it's at
http://www.allchefsrecipes.com/chili/R53.htm

I really recommend toasting & grinding your own chilies instead of using
prepared chili powder. Keep track of how much of each type you used, so
you can adjust it more to your liking next time.

You'll probably want to not use their thickening step, which uses either
cornstarch (bleah) or masa harina (yum), neither of which is a low-carb
thing. What I've done instead is use a little less liquid to start, and
then, before serving, puree in a food processor a couple of ladlesful of
the broth plus some chunks of the (now very tender) meat with a tablespoon
of all-natural peanut butter (no, really, I'm serious - peanut butter),
then add that back in. You won't get quite the silkiness that masa harina
would give you, but it's not bad.

The lazy man's crockpot chili that I do isn't as good as the above, but
it's satisfying and easy and low-carb (the chipotles in adobo have, if I
remember right, about 20-25g of carb for the whole 7 oz can, which is

high,

Quoted message said:

but this makes about four huge portions, or six normal human ones):

3-4 lb beef chuck
Salt & pepper
One onion, chopped
Garlic to taste
1 cup chicken stock or water
1 7 oz can chipotle peppers in adobo sauce

In the morning:

Cut beef into 1-inch cubes
Salt & pepper beef pieces liberally
Brown them on all sides in some oil over high heat (do it in batches, give
them plenty of room, or they'll just steam)
Put the beef in the crockpot
Cook the chopped onions in the hot beef fat for a few minutes, until
they're getting brown
Add chopped garlic (if you're me, it's a LOT of chopped garlic), cook it
but don't burn it
Onions & garlic go into the crockpot
Deglaze the pan with stock or water, add that to the crockpot
Puree the chipotles and their sauce until smooth - add that to the

crockpot

Quoted message said:

Give everything a good stir, set it on low, go to work.

At night:

Do the thickening step above, if you want to; serve with a little dollop

of

Quoted message said:

sour cream.

bobg

Thanks, Bob, I will definitely save these! I think I may try your crockpot
version first, to see how the SO reacts to chili w/o beans<G>, and then if
he likes it, I will try the more complicated version.

Lynne A
[email hidden]

Quoted message said:

"bobgeary" <[email hidden]> wrote in message
news:[email hidden]...
\

Quoted message said:

Cook's Illustrated had a recipe a couple years back that worked out really
well for me - it's at
http://www.allchefsrecipes.com/chili/R53.htm

I really recommend toasting & grinding your own chilies instead of using
prepared chili powder. Keep track of how much of each type you used, so
you can adjust it more to your liking next time.

You'll probably want to not use their thickening step, which uses either
cornstarch (bleah) or masa harina (yum), neither of which is a low-carb
thing. What I've done instead is use a little less liquid to start, and
then, before serving, puree in a food processor a couple of ladlesful of
the broth plus some chunks of the (now very tender) meat with a tablespoon
of all-natural peanut butter (no, really, I'm serious - peanut butter),
then add that back in. You won't get quite the silkiness that masa harina
would give you, but it's not bad.

The lazy man's crockpot chili that I do isn't as good as the above, but
it's satisfying and easy and low-carb (the chipotles in adobo have, if I
remember right, about 20-25g of carb for the whole 7 oz can, which is

high,

Quoted message said:

but this makes about four huge portions, or six normal human ones):

3-4 lb beef chuck
Salt & pepper
One onion, chopped
Garlic to taste
1 cup chicken stock or water
1 7 oz can chipotle peppers in adobo sauce

In the morning:

Cut beef into 1-inch cubes
Salt & pepper beef pieces liberally
Brown them on all sides in some oil over high heat (do it in batches, give
them plenty of room, or they'll just steam)
Put the beef in the crockpot
Cook the chopped onions in the hot beef fat for a few minutes, until
they're getting brown
Add chopped garlic (if you're me, it's a LOT of chopped garlic), cook it
but don't burn it
Onions & garlic go into the crockpot
Deglaze the pan with stock or water, add that to the crockpot
Puree the chipotles and their sauce until smooth - add that to the

crockpot

Quoted message said:

Give everything a good stir, set it on low, go to work.

At night:

Do the thickening step above, if you want to; serve with a little dollop

of

Quoted message said:

sour cream.

bobg

Thanks, Bob, I will definitely save these! I think I may try your crockpot
version first, to see how the SO reacts to chili w/o beans<G>, and then if
he likes it, I will try the more complicated version.

Lynne A
[email hidden]

Quoted message said:

"Kevin Stevens" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Here it is:

http://groups-beta.google.com/group/alt.support.diet.low-carb/browse_thre
ad/thread/227456c3b583fa90/2533053fb324d632?q=chili+recipe+KeS&_done=%2Fg
roups%3Ftab%3Dng%26q%3Dchili+recipe+KeS%26hl%3Den%26lr%3D%26ie%3DUTF-8%26
sa%3DN%26&_doneTitle=Back+to+Search&&d#2533053fb324d632

Don't forget that you have to select "Groups" at the Google page to
search the newsgroups, by default you're doing a web search.

KeS

Got it Kevin, thanks! Looks like a lot of good info here!

Lynne A
[email hidden]

"Kevin Stevens" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Here it is:

http://groups-beta.google.com/group/alt.support.diet.low-carb/browse_thre
ad/thread/227456c3b583fa90/2533053fb324d632?q=chili+recipe+KeS&_done=%2Fg
roups%3Ftab%3Dng%26q%3Dchili+recipe+KeS%26hl%3Den%26lr%3D%26ie%3DUTF-8%26
sa%3DN%26&_doneTitle=Back+to+Search&&d#2533053fb324d632

Don't forget that you have to select "Groups" at the Google page to
search the newsgroups, by default you're doing a web search.

KeS

Got it Kevin, thanks! Looks like a lot of good info here!

Lynne A
[email hidden]

"Kevin Stevens" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Here it is:

http://groups-beta.google.com/group/alt.support.diet.low-carb/browse_thre
ad/thread/227456c3b583fa90/2533053fb324d632?q=chili+recipe+KeS&_done=%2Fg
roups%3Ftab%3Dng%26q%3Dchili+recipe+KeS%26hl%3Den%26lr%3D%26ie%3DUTF-8%26
sa%3DN%26&_doneTitle=Back+to+Search&&d#2533053fb324d632

Don't forget that you have to select "Groups" at the Google page to
search the newsgroups, by default you're doing a web search.

KeS

Got it Kevin, thanks! Looks like a lot of good info here!

Lynne A
[email hidden]

"Kevin Stevens" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Here it is:

http://groups-beta.google.com/group/alt.support.diet.low-carb/browse_thre
ad/thread/227456c3b583fa90/2533053fb324d632?q=chili+recipe+KeS&_done=%2Fg
roups%3Ftab%3Dng%26q%3Dchili+recipe+KeS%26hl%3Den%26lr%3D%26ie%3DUTF-8%26
sa%3DN%26&_doneTitle=Back+to+Search&&d#2533053fb324d632

Don't forget that you have to select "Groups" at the Google page to
search the newsgroups, by default you're doing a web search.

KeS

Got it Kevin, thanks! Looks like a lot of good info here!

Lynne A
[email hidden]

"Kevin Stevens" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Here it is:

http://groups-beta.google.com/group/alt.support.diet.low-carb/browse_thre
ad/thread/227456c3b583fa90/2533053fb324d632?q=chili+recipe+KeS&_done=%2Fg
roups%3Ftab%3Dng%26q%3Dchili+recipe+KeS%26hl%3Den%26lr%3D%26ie%3DUTF-8%26
sa%3DN%26&_doneTitle=Back+to+Search&&d#2533053fb324d632

Don't forget that you have to select "Groups" at the Google page to
search the newsgroups, by default you're doing a web search.

KeS

Got it Kevin, thanks! Looks like a lot of good info here!

Lynne A
[email hidden]

"Kevin Stevens" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Here it is:

http://groups-beta.google.com/group/alt.support.diet.low-carb/browse_thre
ad/thread/227456c3b583fa90/2533053fb324d632?q=chili+recipe+KeS&_done=%2Fg
roups%3Ftab%3Dng%26q%3Dchili+recipe+KeS%26hl%3Den%26lr%3D%26ie%3DUTF-8%26
sa%3DN%26&_doneTitle=Back+to+Search&&d#2533053fb324d632

Don't forget that you have to select "Groups" at the Google page to
search the newsgroups, by default you're doing a web search.

KeS

Got it Kevin, thanks! Looks like a lot of good info here!

Lynne A
[email hidden]