Chili!

[TyCowboy]

While it's not much of a recipie!!!

Tabasco makes the most WONDERFUL (if you like peppers) chili mix on earth. The whole container plus a pound and a half of ground beef has only 12 carbs in it! LOL...so for those of us with big and southern appetities dig in...

1. brown up some meat (and I suggest you season it with a bit of black pepper, some salt, and some garlic powder)...
2. Add some water and then add the mix. Simmer for ten minutes (it's best if left in a crock pot overnight!).
3. Eat.
4. Enjoy.
5. Go Exercise.
6. Email me and tell me how much you've missed good chili.

[Anonymous]

Tobasco chili sauce? In a jar or what? I've never seen it....

[Dustin]

I just use browned beef and chili powder to make my chili :P and onions.

~Dustin

[Anonymous]

Chili

I use black soy beans in my chili these days.
It helps to make it seem like normal chili, and they're a good source of fiber.

You can find them canned in your natural health food section.

[JamesA]

Ohhhh, I love chili

[HaleyRose]

pinto beans?

are pinto beans atkins friendly?

[Iapetus999]

Pintos are 13 carbs/serving (there are 3 servings in a can)
They are good for OWL as they have a lot of fiber and protein.

[Tex]

I believe that only yankees (anyone north of the Red River) eats beans in their chili, but things could be worse.

My brother in law moved from Dallas to New Jersey a few years ago and holds a chili cook-off every fall. A couple of years ago someone actually added pineapple!

My brother in law ammended the rules as follows:

No Damn FRUIT in the chili!!!

[nrgy]

OK - Maybe not FRUIT - I do agree - but ....I do love to put celery in mine- like the cruch!

I don't always use the ground beef tho - I prefer to sometimes used pulled beef. There are two ways I do pulled beef --one a dry rub - one wet.

Brisket works - so does any other flat cut...it works with pork too.

For the dry rub - I basically - do exactly that - I rub a dry mix of chili powder, garlic powder, and some paprika or anything else I feel like - and rub it on the meat and stick it in the oven at a low temp - 200-250 for many hours - til beef is pretty tender - fork tender. - then I pull the meat and finish it up as chili as usual...Atkins style - no beans - no fruit.

For the wet method - I brown the meat first in a little butter/olive oil - add some chili powder and other spices - then I slowly add a little broth- just til covered (I'll add my celery here, too) - then - again - low simmer til fork tender - then I pull the meat and finish it up as above - chili as usual...Atkins style that is - no beans - no fruit

[cangel]

Has anyone tried the chili that Atkins sells through his website?

[jill_marie]

Ok, being from Cincinnati I had to add to this post.
Cincinnati-style chili is a lot different from any other chili. But I love it. And the major chain in town is very Atkins friendly.
Check it out: http://www.skylinechili.com
I can get a bowl of chili with cheese and the carbs are rather low, I think 4 carbs. Love it.

Jill

[NulloModo]

Skyline is great stuff. My default chili recipe is somwhat Cincinnatti style, as I just love the depth of flavor that the cocoa, cinnamon, and other non-traditional spices add.

[2big4mysize]

Just curious why y'all think chilli isn't induction friendly it says herbs and spices are allowed. All the meats and vegies in my chillies are on the induction list except the beans.

Pintos are a higher GI bean and Dr Atkins ranks them as thre only eat sparingly bean on the whole beans list in his AGR rankings.

Okay I understand how you can low carb the actual Cinni Chii but what do you guys do for those noodles on induction?

[TyCowboy]

I don't mind cincinnati chili, but any chili with cocoa in it's recipe is dangerous to me. I say that any chili should start with beer and meat as it's two main ingredients.

And yes, it's in a Jar with a black label. WalMart tends to keep it near the sauces and chili mixes.

Ty

[NulloModo]

I think Cinci chilli is great over spaghetti squash, or even better, some chopped weiners and roasted peppers.