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BjornFeuer's Low-Carb Texas-Style Chili
NOTE: This is a BIG pot of chili. I made this so I could can some and save for later or give to friends and family. You may want to cut this recipe in half. This is a basic chili recipe, I strongly encourage you to experiment and add things to make your own 'family' version. My preference is a LOT of heat, this recipe is mild.
6 pounds ground beef
1 pound stew beef [cubed beef]
5 Thick slices of bacon
2 Tablespoons of bacon fat [or olive oil]
3 large chili pods
4 garlic cloves [minced]
2 onions [one chopped, one minced]
2 jalepenos [minced]
1 habenero [minced, with or without seeds. Seeds will make this MUCH hotter]
2 large mushrooms [minced]
2 red peppers [minced]
4 cans of 14oz Beef Broth [substitute one of these for 14 oz of tomato paste if you like it with tomatoes]
2 teaspoons of salt
2 teaspoons of cumin
1 1/4 cup of chili powder
1/3 cup of worcestershire sauce
Utensils:
Food processor, spatula, large frying pan, large pot,
Extras:
Your favorite hot sauce, bacon salt, salish salt, crushed red pepper, extra chili pods or chili powder, extra peppers, liquid smoke, bay leafs, oregano, basil, cayenne pepper, splenda
Slice the bacon into 1/2 inch pieces, put in frying pan with cubed beef and 2 tablespoons of bacon fat. Cook on medium heat. In a large pot [big enough to contain the whole chili] begin cooking the ground beef. Cook on medium-high heat. Stir often.
In a food processor combine 1 onion, jalepeno, habenero, mushrooms and red peppers. Process until it's a thick paste.
Once the cubed beef and bacon is browned pour this paste over it. Reduce the heat to low. Once the ground beef is browned add this to the pot.
Add worcestershire sauce, seasonings, chopped onions, and the beef broth. Add the three chili pods and boil the chili for 2 minutes. Reduce to low and let it cook for 45 minutes to an hour.
Approximately 5 carbs per serving, 6 if you used tomato paste.
You could serve this on riced cauliflower, low-carb cornbread, or scoop it up with pork rinds.
6 pounds ground beef
1 pound stew beef [cubed beef]
5 Thick slices of bacon
2 Tablespoons of bacon fat [or olive oil]
3 large chili pods
4 garlic cloves [minced]
2 onions [one chopped, one minced]
2 jalepenos [minced]
1 habenero [minced, with or without seeds. Seeds will make this MUCH hotter]
2 large mushrooms [minced]
2 red peppers [minced]
4 cans of 14oz Beef Broth [substitute one of these for 14 oz of tomato paste if you like it with tomatoes]
2 teaspoons of salt
2 teaspoons of cumin
1 1/4 cup of chili powder
1/3 cup of worcestershire sauce
Utensils:
Food processor, spatula, large frying pan, large pot,
Extras:
Your favorite hot sauce, bacon salt, salish salt, crushed red pepper, extra chili pods or chili powder, extra peppers, liquid smoke, bay leafs, oregano, basil, cayenne pepper, splenda
Slice the bacon into 1/2 inch pieces, put in frying pan with cubed beef and 2 tablespoons of bacon fat. Cook on medium heat. In a large pot [big enough to contain the whole chili] begin cooking the ground beef. Cook on medium-high heat. Stir often.
In a food processor combine 1 onion, jalepeno, habenero, mushrooms and red peppers. Process until it's a thick paste.
Once the cubed beef and bacon is browned pour this paste over it. Reduce the heat to low. Once the ground beef is browned add this to the pot.
Add worcestershire sauce, seasonings, chopped onions, and the beef broth. Add the three chili pods and boil the chili for 2 minutes. Reduce to low and let it cook for 45 minutes to an hour.
Approximately 5 carbs per serving, 6 if you used tomato paste.
You could serve this on riced cauliflower, low-carb cornbread, or scoop it up with pork rinds.
