Bowl of Red ( Texas Chili Con Carne )

READY IN: 4hrs 30mins
Recipe by Miss Erin C.

Posted in response to a request. From "the Low-Carb Cookbook" by Fran McCullough.

Top Review by Boxerwing

This was a fabulous recipe. I used two pounds of ground beef and two pounds of stewing beef. I also added a chopped pepper and some chopped celery to increase the veggie content without increasing the carbs too much. I didn't miss the tomatoes or beans found in regular chili! A really terrific low carb recipe!

Ingredients Nutrition

Directions

  1. In a large dutch oven, heat the oil and cook the onion over medium heat until it is soft.
  2. Add the garlic and cook until it's transparent.
  3. Add the meat in several batches along with the chili, cumin, oregano and paprika.
  4. Remove each batch to a large bowl as it's cooked.
  5. Stir and cook until the meat is browned, then put all the meat back in the pot and add the vinegar, coffee and enough water just to cover the meat.
  6. Add the salt and cayenne and stir well.
  7. cover the pot and cook over low heat for 2 hours, stirring from time to time.
  8. Remove the lid and simmer the final hour.
  9. Skim off any fat on the surface.
  10. Add the cornmeal and stir in well.
  11. Cook for 15 more minutes and serve hot in deep bowls.
  12. Garnish with sour cream, chopped cilantro and shredded cheese.

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