Living in the Southeast in the Summer is a Challenge, right now outside it is 95 degree heat index 105 and 82 percent humidity, in other words, if you go outside you will Melt. Not only do you break a sweat just going to your car, we have these lovely little bugs called Gnats, they Love to stick to your sweaty body and fly up your nose, really I don’t make this stuff up. What I am getting too, is the other day we had a Fabulous all day rainstorm, I decided with the Temp break I was going to take advantage and get a head start on the Fall.
Its Chili Time!
This is one of the best Chili recipes I have ran across, I actually had to tweek it for us Low Carbers, and it worked out Wonderful, my husband does not care for Chili but he actually ate 2 Bowls.
Here is what you will need:
You can use prepackaged Chili spice, just pay attention to the Sugars they are usually about 5. But here is a good mix if you want to do scratch.
- 1 Tbsp chili powder
- 1/2 tsp ground cumin
- ¼ tsp cayenne pepper
- ¼ tsp garlic powder
- ½ tsp onion powder
- 1 tsp salt
- ¼ tsp ground pepper
Mix and set aside.
1 lb. Ground Beef (you can use Ground Turkey if you like)
1 Small sweet onion chopped well
2 Garlic Cloves chopped well
1 Cup Bell Pepper
1 Cup Sweet Peppers(yellows/Red/Orange)
1/4 Cup of Chopped Jalapenos (Optional, but really helps if you want it Spicy)
1 6oz. Can Tomatoe Paste
2 Cups Water
1/2 Cup beef broth (or 1/2 cup xtra water)
1 to 2 Cups Chopped Mushrooms (These guys take the place of our Missing Beans)
2 Tablespoons of Olive Oil
1 Big Pan
1 Medium Pan
Ok thats it!
First we need to get everything Chopped.
chop onion. Chop Garlic.
Bell Pepper. Sweet Peppers Chopped.
Jalapenos Chopped. Mushrooms Chopped.
Now, Lets get our Protein started cooking, grap your pan and slap in that Protein and chop up with spatula and Salt and Pepper get cooking on a Medium high heat.
When Cooked, remove from heat drain grease. And Wipe pan gong to use this pan later.
In Medium pan, add Olive Oil and Heat on Med High. Then add all Copped ingredients except the Mushrooms we will add those in a bit.
Mix and Cook Ingredients for about 10 min. Not long just until they tender alittle.
Isn’t that Pretty!
Next get the big Pan you cooked your Protein in, turn burner to Med. high, add your tomato Paste, then 2 Cups of water, Season mixture. Mix all very well.
Add Protein and incorporate into Tomato sauce mix. Then add Chopped Mushrooms and fold those into Sauce, add Vegi. mix next.
At this point you can add your Jalapenos, if you wish not to, that fine too 🙂 Salt and Pepper to taste.
After all ingredients are added, set your burner to Simmer, you may notice how THICK your Chili is, at this point we need to add our 1/2 Cup of beef broth (or Water) so that when we set our Chili to Simmer it will not burn. So add the extra liquid, mix into Chili well and Cover. Let Chili Simmer for 30 minutes or up to 1 hr. Checking and stirring occasionally. when Chili is done Remove from Burner and let sit for 15 minutes.
Now I’m one of those Folks that use too add tons of crackers to my Chili. Now as a LCHF Gal. I use my Cheddar Crisp Crackers. They are easy, just grap your parchment sprinkle cheddar or any flavor cheese you like and bake use Microwave or pan until Crispy.
NOW LETS EAT!!!!
Hope you guys enjoy! Take Care.