Low Carb Cincinnati Chili
- Ready In:
- 3hrs 25mins
- Ingredients:
- 15
- Yields:
-
4 soup bowls
- Serves:
- 4
ingredients
- 2 lbs ground beef
- 1 quart water
- 1 (6 ounce) can tomato paste
- 1⁄2 lb fresh sliced cremini mushroom
- 1 onion, chopped
- 1 green pepper, chopped
- 2 garlic cloves
- 2 tablespoons chili powder
- 2 teaspoons salt
- 1 teaspoon cumin
- 1 teaspoon Worcestershire sauce
- 1 teaspoon black pepper
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 teaspoon cinnamon
directions
- In a 4qt-6qt soup pot or Dutch oven --
- Brown ground beef until fat and liquid are 90%-95% evaporated. Be careful not to carmelize. Remove from pot.
- Saute onion, green pepper, garlic until soft. Be careful not to carmelize.
- Add browned ground beef + liquid to sauted mixture, along with slice cremini mushrooms and cook 10 minutes to soften mushrooms.
- Stir in spices and Worcestershire sauce to coat, 3 minutes.
- Stir in tomato paste to coat, 5 minutes.
- Add water, mix well.
- Bring to boil, then simmer 1 hour uncovered over low-medium heat to reduce and condense.
- Cover, simmer 2 hours over low heat.
- Serve in bowls topped with cheese.
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