Some folks consider tomatoes in chili to be anathema, but I like it this way. Don’t look funny at that cocoa powder, by the way. It’s the secret ingredient!
YIELD: 6 servings, each with 7 grams of carbohydrates and 2 grams of fiber, for a total of 5 grams of usable carbs and 27 grams of protein.
INGREDIENTS:
- 2 pounds ground beef
- 1 cup chopped onion
- 3 cloves garlic, crushed
- 1 can (14 1/2 ounces) tomatoes with green chilies
- 1 can (4 ounces) plain tomato sauce
- 4 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon paprika
INSTRUCTIONS:
- Brown and crumble the beef in a heavy skillet over medium-high heat. Pour off the grease, and add the onion, garlic, tomatoes, tomato sauce, cumin , oregano, cocoa, and paprika. Stir to combine.
- Turn the burner to low, cover, and simmer for 30 minutes. Uncover and simmer for another 15 to 20 minutes, or until the chili thickens a bit. Serve with grated cheese, sour cream, chopped raw onion, or other low-carb toppings.
NOTE:
- It’s easy to vary this recipe to the tastes of different family members. If some people like beans in their chili, just heat up a can of kidney or pinto beans, and let them spoon their beans into their own serving. If you like beans in your chili, buy a can of black soybeans at a health food store; there are only a couple of grams of usable carbs in a couple of tablespoons. And of course, if you like your chili hotter than this, just add crushed red pepper, cayenne, or hot sauce to take things up a notch.
