Tag: chili

Dinner, Recipe

Chile Colorado

brendanolen

Last night we were alone for dinner.  Hubby was thinking Mexican but he wasn’t sure what I could eat.  We hadn’t gone to our favorite Mexican restaurant since before August of last year and I was missing it! So, I thought about it and decided to look it up.
Our favorite meal is the number 1: beef taco (real with chunks of beef), beef enchilada, chili colorado, chile verde, chile relleno, beans and rice.
Chile Verde: Del Real Chile Verde has always been a staple, so that’s not an issue.
Chile rellenos are only dredged in corn starch, then dipped in beaten egg whites and fried, so that wasn’t a problem.
As for the taco I scraped out the meat (boy, was that good meat).
I did the same with the enchilada (and I just wouldn’t eat the beans and rice) but what about the chili colorado?  Well, it turns out the only carbs in it are just from any peppers!
So, I found a recipe that is the closest to what I had for dinner last night.  It was the best dinner I haven’t had to make in so long!
http://davidsfreerecipes.com/chili-colorado

Chili Colorado

Ingredients:
4lbs. chuck roast
1 1/2 teas. salt
1 teas. pepper
2 teas. onion powder
1 teas. garlic powder
1 tbsp. oil
water to almost cover the meat
Sauce Ingredients:
2 oz. dry pasillo-ancho chilis (dry pablanos)
1 1/2oz. dry guajillo-entero chilis (dry Anaheim chilis)
1 green pepper
1 fresh Anaheim chili
1-2 jalapeno peppers (depends on how hot you like it)
1 big onion (or 2 small ones)
6-8 cloves fresh garlic
3 1/2 cups water
1 teas. salt
1 teas. dry Mexican oregano
1 teas. chili powder
1/2 teas. cumin powder

Dinner, Journal, Levels 2 And Above, Lunch, Recipe

Spicy Beef and Cabbage Soup

brendanolen

And I stumbled onto this from the same website. It basically looks like chili with cabbage. Leave out the beans (and baking soda) to lower the carbs. It’s intriguing (and I’d probably use more beef).


http://www.nola.com/food/index.ssf/2014/02/todays_random_recipe_from_our_2.html


Makes 10 to 12 servings
2 pounds lean ground beef
4 onions, chopped
A few green onions, chopped
3/4 cup chopped celery
1 (1-pound) can tomatoes
1 (1-pound) can Ro-tel tomatoes with hot peppers
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
4 cups water
3/4 of a medium-sized head of green cabbage, shredded
1 tablespoon chili powder
Few drops hot pepper sauce
1 or 2 (15-ounce) cans red kidney beans
1 teaspoon baking soda

Dinner, Level 1, Levels 2 And Above, Lunch, Recipe

Favorite Chili Recipe Ever

brendanolen

I have always loved chili (Hormel’s No Bean chili).  About a month into my low carb journey, I had chili dogs (2 hot dogs, in a bowl, with chili, cheese, sour cream and a little onion).  Now, granted, I had about 1/2 cup of chili poured over these hot dogs but I was shocked at my blood sugar response!  That morning was 104 and after my meal it was 137!  That was when I read the label.  That chili not only contains corn flour (which was a huge “Duh!” but also, oatmeal).  I have since been on a mission to find a substitute.  I have yet to find one but this … this looks promising!  Just do away with the corn meal and I’ll be good to go!  I’ll scrounge through the freezer and hopefully be able to try this recipe out tonight!
http://www.scrumptiouschef.com/food/index.cfm/2009/11/18/How-To-Make-Authentic-Texas-Red-Chili

UPDATE:  Well, I didn’t have any bulk meat so I threw in what I could and ended up with chili soup.  That being said, the flavor is spot on!  I love it!

  • 1/4 lb Fat [I use clarified bacon fat but beef suet would be more traditional]
  • 5 lbs Beef Tips [Chuck Roast cut into cubes is best but you may use the product labeled beef tips in the market]
  • 1/2 Cup Chili Powder [Gebhardt is king in Texas but if you can’t find it use common sense and buy a good brand. Preferably from a market that sells a fair amount of it so it’s fresh. If you have access to a genuine Mexican market then you can find the really good stuff and get a pure chile powder like Guajillo]
  • 2 T. Cumin [I like to buy the seeds, toast them on a comal, then grind them in a spice grinder but powdered cumin will work just fine
  • 2 T. Ground Oregano aka Mexican Oregano [Not the Italian kind, this Oregano is sold as a powder and is essential in this dish]
  • 1 T. Salt or to taste
  • 1 T. Cayenne [obviously if you’d like to ratchet up the heat just add more]
  • 1 bulb Garlic [Freshly minced garlic,not the stuff that sits in a jar of oil in your fridge]
  • 2 quarts Stock [I use chicken which is not traditional, beef is recommended here for purists. If you don’t have time to make stock the brand Better Than Bouillon is surprisingly good]
  • 1/2 Cup Masa Harina [If you can’t find masa mix in your part of the country, corn meal will do just fine-the finer grind the better]
  • 1/2 Cup Water
Dinner, Low Carb, Preserving, Recipe

Red Chile Sauce

brendanolen

This, though we usually use canned (La Victoria), is what we use for enchiladas.  We always have.  So, when I was looking for an actual recipe to make our own and most of the recipes out there call for tomato sauce I just about flipped out!  LOL!

http://aces.nmsu.edu/pubs/_circulars/Circ533.html

Red Chile Sauce

Makes about 1 cup

Red chile salsa (sauce) can be made from dried chile pods.

Select dry chile pods in optimum condition. Do not use pods with signs of mold, insect infestation, disease, or decay. (Chile pods from ristras sprayed with plastic, shellac, or insecticide are not edible and are to be used for decorative purposes only.)

Remove stems, seeds, and yellow veins from chile pods. Twelve to 14 large chile pods yield about 1 pint of chile puree. Leave the veins if a more pungent product is desired. Wash pods in warm water, lifting pods out of the water and changing the water several times.

Place washed chile pods in a pan and cover with warm water for 1/2-1 hour to allow pods to rehydrate. Add warm water as needed. Simmer pods and water for 10 minutes. Pulp should be soft, thick, and separating from the skin. Place chile pods and some of the water in a blender and blend until a smooth puree is obtained. Run puree through a sieve or colander to remove any unwanted peeling bits.
Measure:
1 c. chile puree
1 c. water
1 minced garlic clove (optional)
1/2 t. salt
2 T. vegetable oil
1/2 t. crushed oregano leaves (optional)

In a sauce pan mix chile puree, water, garlic, salt, and fat. Simmer gently for 10 minutes, stirring frequently. Add oregano and simmer another 5-7 minutes. This yields 1 pint or enough for four servings of enchiladas of three tortillas each.  Store left-over salsa or puree in the freezer for later use.

Nutrition Facts

Calories    54.2,  Total Fat    5.1 g,  Sodium    458.5 mg,  Potassium    4.1 mg,  Total Carbohydrate    2.1 g ( Dietary Fiber 0.3 g,  Sugars 0.4),  Protein    0.2 g, Vitamin A    18.8 %, Vitamin C    3.3 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.