Es Not Too Bad Chili

CHILI! Yes, it CAN be Low-Carb! Just leave out the beans.
I got this recipe from a former co-worker and make it every now and then when I have the urge.
As usual with chili, you can't make "a little". So I just put it in tupperware and freeze the extra for later.

Note: To prevent the chili from staining your tupperware red, pour some olive oil on a paper towel and wipe the inside of the container with it.

3.5 lbs. GROUND BEEF
1 Tbsp. PAPRIKA

1/4 cup (1/2 stick) BUTTER
2 medium ONIONS (minced)
1 whole GARLIC

1 tbsp. CAYENE PEPER
1 tbsp. CUMMIN
1 Tbsp. Mexican-style OREGANO
1 oz. CHILI POWDER
3 JALAPENO PEPPERS (chopped)
2 15 oz. cans TOMATO SAUCE (or 1 6oz. TOMATO PASTE & 4 cans of water)
2 14.5 oz. cans TOMATOES (whole or cut)

1. Brown the MEAT with the PAPRIKA in a large skillet.
2. Wilt the ONIONS & GARLIC in a large chili/stew pot.
3. Combine MEAT and remaining ingredients in chili pot.
4. SIMMER 3-4 hours over low heat stirring regularly.
5. Serve in a bowl and sprikle the top with cheddar or mexican cheese

Back to Index