Classic Chili Con Carne 7 Net Carbs Recipes

CLASSIC CHILI CON CARNE

Steps:

• For the chile powder: Place the chiles flat in a cast-iron skillet over medium heat and cook, turning as needed, until lightly toasted. Transfer to a plate to cool. Put the cumin seeds in the hot pan and stir until fragrant. Transfer to a bowl to cool.
• Using scissors, cut the chiles into small strips. Using a spice grinder or a clean coffee grinder, grind in batches into a powder. Pour into a bowl. Grind the cumin seeds into a powder and add to the bowl. Add the oregano and garlic powder. If the mixture is still coarse, grind again until fine. Reserve 3 1/2 tablespoons for the chili; save the rest in a jar.
• For the chili: In a Dutch oven over medium heat, stir the cumin seeds until fragrant, about 1 minute. Pour onto a work surface and using a small, heavy skillet, crush them coarsely. Set aside.
• Return the pot to medium-high heat, add the bacon and fry until crisp, 5 to 8 minutes. Transfer to paper towels to drain.
• Increase the heat to high. Working in small batches, add the beef cubes to the pot and cook, stirring, until well browned on all sides. Using a slotted spoon, transfer the beef to a bowl.
• Reduce the heat to medium, add the onions to the remaining bacon drippings and sauté until lightly browned, about 8 minutes.
• Add the crushed cumin, reserved chili powder, paprika, oregano, black pepper, thyme, salt and garlic and cook, stirring often, for 1 minute. Crumble in the bacon and add the broth, tomatoes, 1 cup water, anchos and the browned beef. Increase the heat to high and bring to a boil, then decrease the heat to low, cover partly and simmer for 2 hours, until the meat is very tender. Add water as needed to maintain a good chili consistency.
• Remove the anchos, purée them in a food processor or blender and return the purée to the pot. Stir well, simmer for a few minutes to blend the flavors and serve.

AWARD WINNING CHILI CON CARNE

Steps:

• Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper.
• Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.
• Stir in kidney beans, and hot pepper sauce. You can add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes.
• In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.

CHILI SIN CARNE

Steps:

• chop onions in pretty big pieces, heat some olive oil in a big pot and let the onions fry on high heat until they brown a little bit.
• in the meantime, remove the core from the peppers and cut them in big chunks.
• put them to the onions and fry them together.
• half the chili peppers, remove the core, cut halves in stripes and put them into the pot.
• put in the soybeans and red lentils and fry everything together for a few minutes.
• if everything is well fried and the bottom of the pot beginns to brown, pour in the beer/wine.
• let it reduce for about 3min, still on high heat.
• reduce the heat to medium and pour in all the cans (no need to strain) and put in all spices.
• dissolve the chocolate into the pot and mix thoroughly.
• let everything simmer for about 1h with no lid, check regularly to mix well because it tends to scorch - rule of thumb: the longer it sits on the stove > the thicker it gets > the lower the heat should be.
• it's done, when the consistency isn't runny anymore.
• Serve chili with guacamole, slices of chili peppers and fresh bread (gluten-free when needed).

CLASSIC CHILI CON CARNE - 7 NET CARBS

Steps:

• Heat oil in large heavy-bottomed saucepan or dutch oven over high heat.
• Add beef and pork; saute until browned, about 5 minute.
• Drain off all but 2 tbsp fat.
• Add bell pepper, onion, chili powder, cumin, and oregano, stirring to coat meat and vegetables with spices; saute until vegetables soften, about 5 minute.
• Add tomatoes. Reduce heat to med-low; cover and simmer until chili gets thick and flavors blend, about 1 hours.
• Add beans; heat through about 3 minute Stir in salt and pepper and serve.