Wednesday, October 12, 2011

Beanless Chili- Phase 2

Now that the temperatures are starting to drop there is nothing I love more than a big bowl of Chili. My dad makes the worlds best chili! Unfortunately it is loaded with things that we can't have, brown sugar, beans galore, cheese...
Well all that doesn't mean that you can't have a healthy yet delicious version. I began thinking about my marinara recipe and started there. I love hot and spicy food so this was fun to develop.
Well I will not make you wait any further!

3 oz Beef : 117 cal, 3.5 oz Tomato Sauce:  60 cal

4 cloves of Garlic, minced and reserved
3 TBSP of finely chopped Chives
2 TBSP Fresh chopped Marjoram or 1 TBSP dried
2 TBSP Fresh chopped Sage or 1 TBSP dried
1 TBSP Fresh chopped Rosemary or 2 tsp of dried 
1TBSP Fresh chopped Oregano or 2 tsp of dried
1TBSP Dried Oregano
2 tsp Salt, divided
1 tsp Onion Powder, divided
1 tsp Black Pepper
1 tsp Chili Powder
1 tsp Cayenne Pepper
1/2 tsp Sumac Berry, reserved
1/4 tsp Stevia
1/8 tsp Ground Cinnamon
2 TBSP Garlic Red Wine Vinegar or just Red Wine Vinegar
1 TBSP Liquid Aminos
1/4 tsp Liquid Smoke
about 3lbs of 96/4 Lean Ground Beef
2 Dried Ancho Chili Peppers, chopped with seeds
1 Large can of Tomato Sauce
1 15 oz can of Tomato Sauce
1 15 oz can of Tomato Puree
1 can of Rotel
1 can diced Tomatoes
1 6oz can of Tomato Paste
1 Large jug of V8 juice, do not use the low sodium it has sugar in it.
Sugar Free Chicken Stock

-In a large skillet brown beef in about 1/4 cup of chicken stock, add just a little salt.
-Once the beef is cooked through drain all fat and rinse under cold water, wipe pan of all grease.
-Place meat back in skillet and return to medium heat, add 1/4 tsp Salt, 1/2 tsp Sumac Berry, 1/4 tsp Onion Powder.
-Let cook for another 5-7mins

-In a crockpot on medium heat add all cans of Tomato Sauce, Puree, Paste, V8, Diced Tomatoes, Rotel.
-Add Chives, Rosemary, Oregano, Sage, Marjoram, Cayenne, Chili Powder, Pepper, Cinnamon, Stevia, Vinegar, Aminos, and Liquid Smoke. 
-After meat has cooked, add to crockpot

-In the skillet add about 3 tbsp of Chicken Stock, add minced Garlic and Ancho Peppers with seeds. Cook for about 10 mins.

-Add cooked Garlic and Ancho Peppers to crockpot.
-Stir and leave closed on high heat for 2hrs, do not open.
-After 2 hours stir, let cook on high for an additional 2 hours.
-After 4 hours on HIGH, stir chili and turned down on medium for 3 hours, stirring every 1 1/2 hours.

After the 7 long hours in the crockpot grab a ladle and dip out some of this winter-time goodness. 
I like to dip my Grissini Breadstick in my chili.

*If you are on phase 3 sprinkle with a little cheese.*

**For Thicker chili add about 1 1/2 tsp of Guar Gum to thicken it up or subtract about 1/2 cup of V8 juice. 

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