I’m currently practicing a lower-carbohydrate eating plan. You can imagine my excitement when I remembered that chili is low-carb! I created this recipe today, utilizing what was in my cabinet. I didn’t have chili powder and didn’t have a chili seasoning packet, so I had to wing it. The result was a delicious, slightly spicy chili I’ll be making again and again. I hope you enjoy it.
Oh, and don’t let the long list of ingredients freak you out—it’s spices that you likely have in your own cabinet. If not, and if you have a packet of chili seasoning or a jar of chili powder lying around, feel free to substitute. All spice would make a lovely addition as well.
For this recipe you’ll need:
1 TB butter
1 pound ground beef
1 small onion or ½ of a large onion
2 tsp. kosher salt
¼ tsp. crushed red pepper flakes
1 TB garlic powder
1/8 tsp. black pepper
2 cans (14.5 ounces) diced tomatoes with juice
1 TB Worcestershire Sauce
2 tsp. paprika
1 TB ground cumin
1 tsp. unsweetened cocoa powder
1 tsp. Splenda (or sugar)
5 dashes Tabasco
2 TB ketchup
To make this recipe:
Melt butter and add ground beef and diced onion. Break the beef up with a wooden spoon and stir. Add salt, red pepper flakes, garlic powder, and black pepper. Brown the beef over medium-high heat.
Stir in two cans of diced tomatoes, the Worcestershire Sauce, paprika, cumin, cocoa powder, Tabasco, and ketchup. Bring to a boil, cover and simmer on very low heat for about an hour (less if you don’t have the time—at least 15 minutes or as long as 2 hours). Make sure you stir it every 15 minutes or so to prevent sticking.
Top with desired toppings, including cheddar cheese, sour cream, and scallions. Eat as is, or with crackers.
You can also add the chili to a crockpot after the meat is browned and cook it on low heat all day.
This recipe can easily be doubled or tripled to feed a crowd.