Low Carb Chili
Adapted from Food.com
- 2 lbs ground meat
- 1 6-oz can tomato paste
- 1 onion, chopped
- 2 cloves garlic, mashed
- 1 green bell pepper, chopped
- 8 oz fresh baby bella mushrooms, chopped
- 1/2 teaspoon allspice
- 1/2 teaspoon crushed red pepper (add more if you like it hot!)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons chili powder
- 3 bay leaves
- Chop up the mushrooms, onion, pepper, and garlic.
- Brown meat in a large pot. Drain some or all of the fat, depending on your preference. I used ground turkey the first time, and ground chicken the next.
Neither meat gave off much fat, so I just left it in. Mmm, fat.
- Stir in everything else EXCEPT the tomato paste and water. I like to think the spices soaked into the meat before I added the liquids. Is it true? I don't know. Don't crush my dreams.
- Add tomato paste, then water. The original recipe calls for a quart of water, but I did ok with 3 to 3.5 cups + the meat fat, to where it almost covered everything in the pot. The more liquid you add, the more you'll have to cook off anyway.
- Bring everything to a boil, then simmer uncovered until you've reached the desired chili consistency. Took me a few hours. It was pure torture because it smelled so good.
|Lower right: Two cubes of frozen minced garlic|
Idea credit: Kalyn's Kitchen
Have you ever cooked anything that unexpectedly reminded you of your youth? I promise that this chili is much better than anything you ever ate in high school. Even that awful frozen pizza that you won't admit you loved.