Low Carb Cincinnati Chili Food

LOW CARB CHILI

Steps:

• Brown meat, drain off fat.
• Add remaining ingredients, bring to a boil, then simmer 3 hours.
• Approx.
• 7- 9 carbs per serving.

LOW CARB CINCINNATI CHILI

Steps:

• In a 4qt-6qt soup pot or Dutch oven --
• Brown ground beef until fat and liquid are 90%-95% evaporated. Be careful not to carmelize. Remove from pot.
• Saute onion, green pepper, garlic until soft. Be careful not to carmelize.
• Add browned ground beef + liquid to sauted mixture, along with slice cremini mushrooms and cook 10 minutes to soften mushrooms.
• Stir in spices and Worcestershire sauce to coat, 3 minutes.
• Stir in tomato paste to coat, 5 minutes.
• Add water, mix well.
• Bring to boil, then simmer 1 hour uncovered over low-medium heat to reduce and condense.
• Cover, simmer 2 hours over low heat.
• Serve in bowls topped with cheese.

LOW CARB CHILI

Steps:

• Cook bacon till half-cooked in large pot. Add ground beef until almost brown. Drain most of the fat.
• Add oil (if necessary), add onion and cook until golden, about 3 minutes. Add garlic and jalapenos, cook 30-45 seconds, stirring until fragrant.
• Add salt, red pepper, chili powder, cumin and cinnamon. Stirring until meat is completely browned. Drain any excess liquid.
• Add tomatoes, can of water, bouillon cube and tomato paste. If adding beans, add them now. Bring to a boil then drop to a simmer.
• Simmer, covered, as long or as little as you want!

30 MINUTE CINCINNATI CHILI

Steps:

• Bring a large pot of salted water to a rolling boil; add pasta and cook according to package directions. Drain pasta into a colander then return to the pot; add 1 tablespoon of olive oil to coat the pasta, cover to keep warm.
• Meanwhile, in a large skillet over medium high heat, combine the remaining olive oil, cumin, cinnamon, smoked paprika, cocoa powder, allspice, cayenne pepper (it is a good idea to measure out your spices onto a dish beforehand), minced garlic, and tomato paste. Sauté until fragrant, about 1 - 2 minutes.
• Add the ground beef and sauté until almost cooked through, about 8 minutes.
• Add the can of baked beans, red wine, and Worcestershire sauce, mix well.
• Cover and simmer for about 5 minutes.
• Season with salt and pepper.
• Serve chili over spaghetti and top with shredded cheese.

CINCINNATI CHILI

Steps:

• In a Dutch oven, cook the beef, pork and onions over medium heat until meat is no longer pink.
• Add garlic; cook 1 minute longer. Drain.
• Add the beans, tomatoes, vinegar, cocoa and seasonings; bring to a boil.
• Reduce heat; cover and simmer for 1-1/2 hours or until heated through.
• Fish out and throw away bay leaves.
• Optional: Serve with spaghetti, or garnish with cheese, sour cream, tomatoes and onions.

CINCINNATI CHILI

Steps:

• In a medium sized stock pot, brown ground beef, 1 cup chopped onions, and garlic; drain.
• Place meat back into stock pot and add tomato sauce, beef broth, chili powder, chocolate chips, vinegar, honey, pumpkin pie spice, cumin, cardomom and cloves.
• Bring to a boil.
• Reduce heat, cover and simmer over low heat for one hour, stirring occasionally.
• Skim off fat if necessary.
• Cook pasta and drain; keep warm.
• Heat kidney beans and drain; keep warm.
• To serve, layer on a plate as follows: Pasta, chili, beans, chopped onions, and cheese.

CINCINNATI CHILI

Steps:

• Put the ground beef and Italian sausage with about 1 T oil in a large sauce pan and brown over medium heat.
• Drain off excess fat, then add diced onion and minced garlic and cook for about five minutes, stirring often to prevent burning.
• Add all of the remaining ingredients except for the beans and bring to a boil, then cover and reduce to a simmer for one hour.
• Stir often to prevent sticking; add water or broth if the chili looks too dry.
• After one hour, add the beans and cook for 15 more minutes to heat through.
• Traditionally Cinci Chili is served over spaghetti or linguine with additional optional toppings including grated cheddar cheese, chopped sweet onion and sour cream.