Chili

I have always loved chili (Hormel’s No Bean chili).  About a month into my low carb journey, I had chili dogs (2 hot dogs, in a bowl, with chili, cheese, sour cream and a little onion).  Now, granted, I had about 1/2 cup of chili poured over these hot dogs but I was shocked at my blood sugar response!  That morning was 104 and after my meal it was 137!  That was when I read the label.  That chili not only contains corn flour (which was a huge “Duh!” but also, oatmeal).  I have since been on a mission to find a substitute.  I have yet to find one but this … this looks promising!  Just do away with the corn meal and I’ll be good to go!  I’ll scrounge through the freezer and hopefully be able to try this recipe out tonight!

http://www.scrumptiouschef.com/food/index.cfm/2009/11/18/How-To-Make-Authentic-Texas-Red-Chili

1/4 lb Fat[ I use clarified bacon fat but beef suet would be more traditional ]

5 lbs Beef Tips [Chuck Roast cut into cubes is best but you may use the product labeled beef tips in the market]

1/2 Cup Chili Powder[Gebhardt is king in Texas but if you can’t find it use common sense and buy a good brand. Preferably from a market that sells a fair amount of it so it’s fresh. If you have access to a genuine Mexican market then you can find the really good stuff and get a pure chile powder like Guajillo]

2 T. Cumin[I like to buy the seeds,toast them on a comal,then grind them in a spice grinder but powdered cumin will work just fine

2 T. Ground Oregano aka Mexican Oregano[Not the Italian kind, this Oregano is sold as a powder and is essential in this dish]

1 T. Salt or to taste

1 T. Cayenne [obviously if you’d like to ratchet up the heat just add more]

1 bulb Garlic [Freshly minced garlic,not the stuff that sits in a jar of oil in your fridge]

2 quarts Stock [I use chicken which is not traditional, beef is recommended here for purists. If you don’t have time to make stock the brand Better Than Bouillon is surprisingly good]

1/2 Cup Masa Harina [If you can’t find masa mix in your part of the country, corn meal will do just fine-the finer grind the better]

1/2 Cup Water

UPDATE:  Well, I didn’t have any bulk meat so I threw in what I could and ended up with chili soup.  That being said, the flavor is spot on!  I love it!

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4 thoughts on “Chili

      1. Unfortunately, I’m a wuss. If I go too long without spices I have to build up my tolerances again. This will require another batch (this time with tons of meat) to water down the spiciness! Again, fantastic recipe!

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