Chili recipe?

Hard to do... no tomatoes in induction.

You'll have to wait the two weeks.

Jennifer

MMP said:

Anybody got a recipe for chili that works in the induction phase?

Quoted message said:

Chili purists will tell you there are no tomatoes or beans in chili.

Kathy

They'd be wrong of course ;-)

A Texan who likes his chili meaty, beany, tomatoe-ey, and hot as helllllllll
Richard
247/178/175

You might google alt.food.barbecue. I know there was one posted in that
group that doesn't have any beans or tomatoes or other junk. It's pretty
much meat and chilis.

Kathy
"MMP" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Anybody got a recipe for chili that works in the induction phase?

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

Quoted message said:

Hard to do... no tomatoes in induction.

You'll have to wait the two weeks.

Jennifer

Chili purists will tell you there are no tomatoes or beans in chili.

Kathy

RT wrote:
||| Chili purists will tell you there are no tomatoes or beans in chili.
|||
||| Kathy
|||
|||
||
|| They'd be wrong of course ;-)
||
|| A Texan who likes his chili meaty, beany, tomatoe-ey, and hot as
|| helllllllll Richard
|| 247/178/175

I'd be happy with a chili that's meaty and hot as hell squared!

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

Quoted message said:

Quoted message said:

Chili purists will tell you there are no tomatoes or beans in chili.

Kathy

They'd be wrong of course ;-)

A Texan who likes his chili meaty, beany, tomatoe-ey, and hot as
helllllllll
Richard
247/178/175

I didn't say they'd be right. :-) There's tomatoes and beans in my chili
too.

Kathy

Well...

I've been to the International Chili Society's website.

http://www.chilicookoff.com/default.asp

All the chili's are beanless... All have tomatoes in one form or another.

Jennifer

In article <[email hidden]>, [email hidden] says...

Quoted message said:

Hard to do... no tomatoes in induction.

You'll have to wait the two weeks.

Tomatoes ARE allowed during Induction. They are on the 1-cup list of moderate-
carb (as opposed to high-carb) vegetables according to the Acceptable Foods list
at http://atkins.com/Archive/2001/12/15-464579.html

--
Saffire
205/147/125 - 5'1.5"
Atkins since 6/14/03
Progress photo: http://photos.yahoo.com/saffire333

In article <[email hidden]>,

Saffire said:

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

Hard to do... no tomatoes in induction.

You'll have to wait the two weeks.

Tomatoes ARE allowed during Induction. They are on the 1-cup list of
moderate-
carb (as opposed to high-carb) vegetables according to the Acceptable Foods
list
at http://atkins.com/Archive/2001/12/15-464579.html

Here's my born-and-occasionally-bred-in-Texas recipe. No idea on carb
count, since I haven't made chili since going low-carb, but it makes a
lot of chili, so on a per-serving basis it's probably not bad. If
someone wants to add up the carbs and post it, more power to you.

KeS

Design decisions are:

Beans/no beans
Tomatoes/no tomatoes
Steak/ground beef

I'm a "no beans/tomatoes/both!" guy.

Ingredients:

Meat:
Cubed stew beef/flank/whatever
Ground beef
Chorizo (mexican sausage)

I use a pound of cubed beef, half a pound of ground beef, and a link of
chorizo. The ground beef adds texture (so it's a stew, not a soup), and
the chorizo flavor and fat.

Vegetables:
Bell pepper
Small green chili pepper (standard at grocery, don't remember name)
Crushed canned tomatoes
Onion
Garlic

Couple of cans of crushed tomatoes, can use whole but they're a pain to
crush. No point in using fresh in a simmered chili.

Couple of medium onions, three/four bell pepper. Be sure to chop the
bell pepper pretty fine or it ends up in hunks. The veggies reduce down
quite a bit, don't worry if it seems like a lot at first.

Spices:
Chili powder
Comino pepper (cumin)
Cayenne pepper

Chili powder is your base, you will use lots and lots. Taste the cumin
and you will recognize where it fits, not too much but adds complexity.
I use cayenne to adjust heat after the base of those little green
chilies - it provides a "clean" pepper heat without aftertaste.

Options:
Mild cheddar cheese
Habanero pepper
Tomato paste
Coffee

Some cheese can help pull together a watery chili and makes a smooth
consistency. Habeneros can be substituted for the little green chilies
for the brave. Tomato paste helps adjust texture, use early on. I like
a tiny bit of ground coffee to add a dark, rich, bitterness; use similar
to cumin and not very much.

Assembly:

Cube steak, coarse chop onions, medium/fine chop bell peppers and chilis.
Coarse chop about 6-8 garlic cloves.

Cooking:

Season cubed steak with powdered spices and sear dry over high heat until
browned. (Warning - seared pepper fumes are very irritating, use vent
fan.) Remove.

Brown ground beef with spices, 1/3 garlic, and green chilis. After
browning, add onions and bell peppers, reduce heat, cover, and cook until
soft (may need to add water depending on juice from ground beef).

In large pot/kettle, melt/heat chorizo over medium/high heat with 1/3
garlic. When soft/sizzling, add two large cans tomatoes. Add cubed
beef, softened vegetables, and last 1/3 garlic.

At this point it shouldn't look "wet" enough, don't adjust water yet.
Bring to low simmer, cover, and check in 1/2 hour. Now add water if
necessary to desired consistency. Check in 1/2 hour and adjust
spices/salt. Check in one more hour. Uncover if necessary to thicken.
Let cool and skim any fat (should only be from chorizo). You're
basically done, if anything's wrong just fix it. 😉 Benefits from
reheating within reason.

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

Quoted message said:

Hard to do... no tomatoes in induction.

No tomatoes in chili!!! I have the best recipe...let me go find it...

Quoted message said:

Hard to do... no tomatoes in induction.

It is allowed. Its on the list under "other vegetables"

The beans are another matter thoug. And a chili without beans.. well..
its just not right.

Zap

Quoted message said:

You'll have to wait the two weeks.

Jennifer

MMP said:

Anybody got a recipe for chili that works in the induction phase?

And if you want beans try Eden's Black Soy beans. A whole 15 ounce can has
only 3 net carbs.

In news:[email hidden],
RT <[email hidden]> stated
|| Chili purists will tell you there are no tomatoes or beans in chili.
||
|| Kathy
||
||
|
| They'd be wrong of course ;-)
|
| A Texan who likes his chili meaty, beany, tomatoe-ey, and hot as
| helllllllll Richard
| 247/178/175

: >Hard to do... no tomatoes in induction.
:
: It is allowed. Its on the list under "other vegetables"
:
: The beans are another matter thoug. And a chili without beans.. well..
: its just not right.
:
: Zap

What? Beans in chili? heresy.

Pat in TX

Geez! ...- I just asked if anyone had an Atkins approved chili recipe, - I
didn't mean to start WWIII !

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

Quoted message said:

Geez! ...- I just asked if anyone had an Atkins approved chili recipe, - I
didn't mean to start WWIII !

well - i posted the one i use that seems like it would work on induction.
dunno if you saw it.

chili is a touchy subject...don't even get me started on cinncinati chili
:oP~~~ (ick)

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

Quoted message said:

Well...

I've been to the International Chili Society's website.

http://www.chilicookoff.com/default.asp

All the chili's are beanless... All have tomatoes in one form or another.

Jennifer

I hear this all the time. I prefer chili with beans in it. So, I make my
chili with beans. I could care less what someone else likes or if they say
chili has no beans. I am making it for myself.

As far as no tomatoes, I don't know if you can make it without tomatoes. I
personally think tomatoes make me lose weight faster, just like grapefruit
does for me. Why? I have no idea.

So, make your chili the way you like it. It is cooking and that is what
makes people food so good. You can add whatever you want in the pot and see
how you like it. Individualize you menu and how you prepare you foods. If
some idiot says chili has no beans when they come over and eat yours which
does, tell he/her not to eat it if they don't like it.

JMHO,
Curt

curt wrote:
|| "Jennifer" <[email hidden]> wrote in message
|| news:[email hidden]...
||| Well...
|||
||| I've been to the International Chili Society's website.
|||
||| http://www.chilicookoff.com/default.asp
|||
||| All the chili's are beanless... All have tomatoes in one form or
||| another.
|||
||| Jennifer
||
||
|| I hear this all the time. I prefer chili with beans in it. So, I
|| make my chili with beans. I could care less what someone else likes
|| or if they say chili has no beans. I am making it for myself.
||
|| As far as no tomatoes, I don't know if you can make it without
|| tomatoes. I personally think tomatoes make me lose weight faster,
|| just like grapefruit does for me. Why? I have no idea.
||
|| So, make your chili the way you like it. It is cooking and that is
|| what makes people food so good. You can add whatever you want in
|| the pot and see how you like it. Individualize you menu and how you
|| prepare you foods. If some idiot says chili has no beans when they
|| come over and eat yours which does, tell he/her not to eat it if
|| they don't like it.
||
|| JMHO,
|| Curt

I like chili w/ beans or without. Generally speaking, if it's chili, I like
it. Course, it better have some meat either way 🙂

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

Quoted message said:

Anybody got a recipe for chili that works in the induction phase?

Here's a recipe I ran across on the foodtv.com web site. Net carbs 4 grams
per serving. It doesn't sound too bad but I haven't made this myself so I
can't comment.

Southwestern Chili Con Carne

Recipe courtesy George Stella
See this recipe on air Saturday Oct. 30 at 1:30 PM ET/PT.
Low Carb and Lovin' It (Low Carb Mexican)

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 18 minutes
Yield: 8 servings

2 tablespoons vegetable oil
1 green bell pepper, large diced
1 red bell pepper, large diced
1/2 cup red onion, large diced
2 1/2 pounds ground chuck
4 tablespoons chili powder
3 tablespoons ground cumin
2 cloves garlic, minced
1/4 teaspoon cayenne pepper
2 teaspoons kosher salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
3 Roma tomatoes, diced
1 (15-ounce) can soy black beans, drained and rinsed, optional
2 tablespoons chopped fresh cilantro leaves

Heat oil in a large skillet over medium-high heat. Add peppers and onions
and cook until slightly tender. Add the ground bef and spices and cook
until browned. Skim off excess grease. Add the diced tomatoes and soy
black beans and simmer for about 10 minutes, stirring occasionally.

To serve, garnish chili with cilantro. If desired, top with schredded
Cheddar or Jack cheese, sour cream, and sliced scallion tops.

Nutritional Analysis per Serving
Calories 561
Total Fat 45 grams
Saturated Fat 16 grams
Carbohydrates 10 grams
Net Carbohydrates 4 grams
Fiber 6 grams

Em (UK)

Just a thought...chili con carne means chili with meat, so I would think
that chili by itself wouldn't have meat.

Julia

"K. Reece" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

You might google alt.food.barbecue. I know there was one posted in that
group that doesn't have any beans or tomatoes or other junk. It's pretty
much meat and chilis.

Kathy
"MMP" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Anybody got a recipe for chili that works in the induction phase?