"bobgeary" <[email hidden]> wrote in message
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Quoted message said:"Lynne A" <[email hidden]> wrote in message
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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
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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
Bob - here's the recipe I use which requires no peanut butter - LOL! It gets
nice & thick on it's own :o) You can sub your own ground chilis for the
powder and it's such a simple recipe.
here's the recipe as I found it with some added notes of my own. It is
very good with some cheddar grated on it!
'
Basic Texas Chili
2lbs beef, round or chuck - cut into 1/2" cubes, all white removed ( i use
chuck roast)
1 sm onion, chopped fine
1-2 cloves minced garlic
salt & pepper to taste
2-3 tblspn blended chili powder
1 tblspn ground cumin
1 small can tomato sauce (i have at times done this but you can skip it - i
have used an 8oz can of Goya tomato sauce)
In a heavy skillet, saute the meat in small amount of oil or shortening
until it is grey and gives up it's juices.
Transfer the meat to stew pot and discard juices.
While meat is sill hot mix in the onion & garlic, salt & pepper to taste.
Let it sit for 30 minutes. (It will be smelling great in your kitchen about
now)
Add enough water to cover the meat then add the spices and bring to a simmer
(try to avoid boiling it - it dries the meat) Cook until meat is tender (i
give it an hour)You may have to add water if the mix becomes too dry (i
haven't had that problem)
If you add the tomato sauce - add it now and simmer another 20 min
If the chili isn't spice enough add some cayenne (I do that - yum)
Also - I add extra chili powder, some garlic powder and a bit of red wine
vinegar. I am considering trying this with black soy beans whcich are
supposed to be very low carb.
