It took me a few go-arounds to make a low carb chili that was “blog-worthy.” This one was great and everyone enjoyed it… the low-carbers and non-low carbers alike. The addition of cinnamon and all spice gives it an international flair and will perk up your taste-buds! This is a mild to medium chili if you add the jalapeno
This makes approx. 10 cups of chili
Each cup has approx. 4.85 g. of net carbs per cup.
A 2 cup bowl would have approx. 9.7 g. of net carbs.
2 lbs ground beef or beef stew meat
8 ounces of fresh sliced mushrooms (I use baby bella mushrooms) [adds approx 6 g. net carbs]
(1) 32 ounce box of beef broth (this is about 4 cups) [adds approx. 4 g. carbs]
1 (6 ounce) can tomato paste [adds approx. 25 g. net carbs]
1 medium chopped green pepper [adds approx. 3.52 g. net carbs]
2 tablespoons chili powder
2 teaspoons of garlic powder
3/4 cup of diced yellow onion [adds approx. 9 g. net carbs]
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
3 dashes of Worcestershire sauce [adds approx. 1 g. carb]
1 teaspoon cinnamon
3 dashes of all spice
1 jalapeno de-seeded and diced (this does not make it spicy – it just adds flavor)
Red pepper flakes or hot sauce (optional – these will add heat)
Crock Pot Directions:
Brown the meat and onion in a pan on your stove top and then drain it. Add it to the slow cooker with the remaining ingredients and cook on low 6 to 8 hours.
Stove Top Directions:
Brown the meat and onion in a large pot. Drain any extra juices and add the remaining ingredients. Bring to a boil and then lower to a simmer until it is fully cooked and the meat is tender.
Tip: When using stew meat, I like to dice it into small uniform chunks.
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