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#11
February 6th, 2007, 08:46 PM
posted to alt.support.diet.low-carb
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REPOST: Dang Good Chili (for a New Yawka)
nanner wrote:
:: wrote in message :: ups.com... ::: On Feb 6, 11:47 am, "nanner" wrote: :::: Apparently this is a re-repost LOL looks like i drag it out every :::: year or so :::: LOL last repost was in Jan 2006, hope some LCers anjoy it  :::: --------------- :::: I made this tonight and it was just mmm-mmm-good!! Got a chuck :::: roast on sale :::: and used the can of Black Soy Beans I had laying around (I know, I :::: know - beans in chili, egads!! It was goooooood stuff though!!) :::: :::: Here's a re-post of the recipe, I posted it about a year ago  ):::: ------------- :::: here's the recipe as I found it with some added notes of my own. :::: It is very good with cheddar grated on it! :::: ' :::: Basic Texas Chili :::: :::: 2lbs beef, round or chuck - cut into 1/2" cubes, all white removed :::: ( i use :::: chuck roast and leave some fat) :::: 1 sm onion, chopped fine :::: 1-2 cloves minced garlic :::: salt & pepper to taste :::: 2-3 tblspn blended chili powder :::: 1 tblspn ground cumin :::: 1 small can tomato sauce (i have done this or skipped it, either :::: way is good- i used an 8oz can of Goya tomato sauce) :::: :::: In a heavy skillet, saute the meat in small amount of oil or :::: shortening until it is grey and gives up it's juices. :::: Transfer the meat to stew pot and discard juices. :::: While meat is sill hot mix in the onion & garlic, salt & pepper to :::: taste. Let it sit for 30 minutes. (It will be smelling great in :::: your kitchen about :::: now) :::: Add enough water to cover the meat then add the spices and bring :::: to a simmer :::: (try to avoid boiling it - it dries the meat) Cook until meat is :::: tender (i :::: give it an hour)You can add water if the mix becomes too dry (i :::: haven't had that problem) :::: :::: If you add the tomato sauce - add it now and simmer another 20 min :::: :::: If the chili isn't spicy enough add some cayenne (I do that - yum) :::: :::: Also - I add extra chili powder, some garlic powder and a bit of :::: red wine vinegar. I am considering trying this with black soy :::: beans whcich are supposed to be very low carb. ::: ::: It is always better without the beans. Especially (gaaaaagggggg) ::: soybeans. ::: ::: TC ::: :: i guess you don't like the black soybeans? i thought they were good. :: i like beans in general though. do you dislike beans or just those? Soybeans aren't real food. Well, according to TC, that is. He'll tell you why. Most beans are carby and many can't be eaten without cooking (something I seem to recall reading somewhere), I think. Still, I like a lot of different beans, but I rarely eat them. 
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#12
February 6th, 2007, 08:59 PM
posted to alt.support.diet.low-carb
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REPOST: Dang Good Chili (for a New Yawka)
snip delicious chili recipe ::: ::: It is always better without the beans. Especially (gaaaaagggggg) ::: soybeans. ::: ::: TC ::: :: i guess you don't like the black soybeans? i thought they were good. :: i like beans in general though. do you dislike beans or just those? Soybeans aren't real food. Well, according to TC, that is. He'll tell you why. Most beans are carby and many can't be eaten without cooking (something I seem to recall reading somewhere), I think. Still, I like a lot of different beans, but I rarely eat them. Uh oh - am I walking into a flamewar here? I've been away so long I don't know the triggers now LOL
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#13
February 6th, 2007, 09:41 PM
posted to alt.support.diet.low-carb
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REPOST: Dang Good Chili (for a New Yawka)
nanner wrote:
:: snip delicious chili recipe :: :::::: :::::: It is always better without the beans. Especially (gaaaaagggggg) :::::: soybeans. :::::: :::::: TC :::::: ::::: i guess you don't like the black soybeans? i thought they were ::::: good. i like beans in general though. do you dislike beans or ::::: just those? ::: ::: Soybeans aren't real food. Well, according to TC, that is. He'll ::: tell you why. ::: ::: Most beans are carby and many can't be eaten without cooking ::: (something I seem to recall reading somewhere), I think. Still, I ::: like a lot of different beans, but I rarely eat them. ::: :: :: Uh oh - am I walking into a flamewar here? I've been away so long I :: don't know the triggers now LOL No.... To be honest, soybeans taste a bit funny to me, even though I have a 25 lb bag of them in my kitchen. I think of them as fiber pellets. I wonder if they'd make good marbles? Naw, too small. Pellets or buckshot.
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#14
February 6th, 2007, 09:45 PM
posted to alt.support.diet.low-carb
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REPOST: Dang Good Chili (for a New Yawka)
On Feb 6, 1:12 pm, "nanner" wrote:
wrote in message ups.com... On Feb 6, 11:47 am, "nanner" wrote: Apparently this is a re-repost LOL looks like i drag it out every year or so LOL last repost was in Jan 2006, hope some LCers anjoy it --------------- I made this tonight and it was just mmm-mmm-good!! Got a chuck roast on sale and used the can of Black Soy Beans I had laying around (I know, I know - beans in chili, egads!! It was goooooood stuff though!!) Here's a re-post of the recipe, I posted it about a year ago )------------- here's the recipe as I found it with some added notes of my own. It is very good with cheddar grated on it! ' Basic Texas Chili 2lbs beef, round or chuck - cut into 1/2" cubes, all white removed ( i use chuck roast and leave some fat) 1 sm onion, chopped fine 1-2 cloves minced garlic salt & pepper to taste 2-3 tblspn blended chili powder 1 tblspn ground cumin 1 small can tomato sauce (i have done this or skipped it, either way is good- i used an 8oz can of Goya tomato sauce) In a heavy skillet, saute the meat in small amount of oil or shortening until it is grey and gives up it's juices. Transfer the meat to stew pot and discard juices. While meat is sill hot mix in the onion & garlic, salt & pepper to taste. Let it sit for 30 minutes. (It will be smelling great in your kitchen about now) Add enough water to cover the meat then add the spices and bring to a simmer (try to avoid boiling it - it dries the meat) Cook until meat is tender (i give it an hour)You can add water if the mix becomes too dry (i haven't had that problem) If you add the tomato sauce - add it now and simmer another 20 min If the chili isn't spicy enough add some cayenne (I do that - yum) Also - I add extra chili powder, some garlic powder and a bit of red wine vinegar. I am considering trying this with black soy beans whcich are supposed to be very low carb. It is always better without the beans. Especially (gaaaaagggggg) soybeans. TC i guess you don't like the black soybeans? i thought they were good. i like beans in general though. do you dislike beans or just those?- Hide quoted text - - Show quoted text - Soybeans are not real food. They've only been historically eaten as fermented condiments. If they are not properly fermented they contain phyto-estrogens and phyto-toxins that have been linked with a multitude of ailments including mental problems and thyroid problems. More than 60% of all soybeans are GMO. And there are no regulations requiring manufacturers to identify whether the product contains GMO soybeans. In fact the regulations forbid manufacturers from stating whether or not the product contains GMO soybeans. TC
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#15
February 6th, 2007, 11:00 PM
posted to alt.support.diet.low-carb
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REPOST: Dang Good Chili (for a New Yawka)
I ordered them from Netrition. I do have a couple of health food stores
close by, so will check to see if they have them in stock if I like them. . Cheri nanner wrote in message ... super, glad you like it where'd you order beans from? i have alittle healthy food shop up the block that carries the Eden's black soy beans. If i go a fwe towns over i think they had more choices... nanner wrote in message ... wrote in message It is always better without the beans. Especially (gaaaaagggggg) soybeans. TC i guess you don't like the black soybeans? i thought they were good. i like beans in general though. do you dislike beans or just those?
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#16
February 7th, 2007, 03:07 AM
posted to alt.support.diet.low-carb
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REPOST: Dang Good Chili (for a New Yawka)
On Feb 6, 1:40 pm, "nanner" wrote:
Thanks, I printed that out. By the way -- please avoid shortening, as it's got partially hydrogenated oils in it. -- Bob in CT yeah, you know I had to scan the recipe twice to find a shortening reference LOL I never use the stuff, that was from the original recipe as I saved it. I used to use it for making pancakes because of the higher smoking temp Pork fat rules. Use lard. Or try salted pork. Amazing stuff in a chili. TC
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#17
February 9th, 2007, 06:40 PM
posted to alt.support.diet.low-carb
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REPOST: Dang Good Chili (for a New Yawka)
"Roger Zoul" wrote in message ... nanner wrote: :: wrote in message :: ups.com... ::: On Feb 6, 11:47 am, "nanner" wrote: :::: Apparently this is a re-repost LOL looks like i drag it out every :::: year or so :::: LOL last repost was in Jan 2006, hope some LCers anjoy it :::: --------------- :::: I made this tonight and it was just mmm-mmm-good!! Got a chuck :::: roast on sale :::: and used the can of Black Soy Beans I had laying around (I know, I :::: know - beans in chili, egads!! It was goooooood stuff though!!) :::: :::: Here's a re-post of the recipe, I posted it about a year ago ):::: ------------- :::: here's the recipe as I found it with some added notes of my own. :::: It is very good with cheddar grated on it! :::: ' :::: Basic Texas Chili :::: :::: 2lbs beef, round or chuck - cut into 1/2" cubes, all white removed :::: ( i use :::: chuck roast and leave some fat) :::: 1 sm onion, chopped fine :::: 1-2 cloves minced garlic :::: salt & pepper to taste :::: 2-3 tblspn blended chili powder :::: 1 tblspn ground cumin :::: 1 small can tomato sauce (i have done this or skipped it, either :::: way is good- i used an 8oz can of Goya tomato sauce) :::: :::: In a heavy skillet, saute the meat in small amount of oil or :::: shortening until it is grey and gives up it's juices. :::: Transfer the meat to stew pot and discard juices. :::: While meat is sill hot mix in the onion & garlic, salt & pepper to :::: taste. Let it sit for 30 minutes. (It will be smelling great in :::: your kitchen about :::: now) :::: Add enough water to cover the meat then add the spices and bring :::: to a simmer :::: (try to avoid boiling it - it dries the meat) Cook until meat is :::: tender (i :::: give it an hour)You can add water if the mix becomes too dry (i :::: haven't had that problem) :::: :::: If you add the tomato sauce - add it now and simmer another 20 min :::: :::: If the chili isn't spicy enough add some cayenne (I do that - yum) :::: :::: Also - I add extra chili powder, some garlic powder and a bit of :::: red wine vinegar. I am considering trying this with black soy :::: beans whcich are supposed to be very low carb. ::: ::: It is always better without the beans. Especially (gaaaaagggggg) ::: soybeans. ::: ::: TC ::: :: i guess you don't like the black soybeans? i thought they were good. :: i like beans in general though. do you dislike beans or just those? Soybeans aren't real food. Well, according to TC, that is. He'll tell you why. Most beans are carby and many can't be eaten without cooking (something I seem to recall reading somewhere), I think. Still, I like a lot of different beans, but I rarely eat them. Roger, black soybeans have 8 grams of carbs in a 1/2 cup serving, 7 of which are fiber. To me, they taste exactly like kidney beans and I use them all the time in my chili.
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#18
February 9th, 2007, 08:43 PM
posted to alt.support.diet.low-carb
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REPOST: Dang Good Chili (for a New Yawka)
On Feb 9, 1:40 pm, "Barbara Brenner" wrote:
"Roger Zoul" wrote in message ... nanner wrote: :: wrote in message roups.com... ::: On Feb 6, 11:47 am, "nanner" wrote: :::: Apparently this is a re-repost LOL looks like i drag it out every :::: year or so :::: LOL last repost was in Jan 2006, hope some LCers anjoy it :::: --------------- :::: I made this tonight and it was just mmm-mmm-good!! Got a chuck :::: roast on sale :::: and used the can of Black Soy Beans I had laying around (I know, I :::: know - beans in chili, egads!! It was goooooood stuff though!!) :::: :::: Here's a re-post of the recipe, I posted it about a year ago ):::: ------------- :::: here's the recipe as I found it with some added notes of my own. :::: It is very good with cheddar grated on it! :::: ' :::: Basic Texas Chili :::: :::: 2lbs beef, round or chuck - cut into 1/2" cubes, all white removed :::: ( i use :::: chuck roast and leave some fat) :::: 1 sm onion, chopped fine :::: 1-2 cloves minced garlic :::: salt & pepper to taste :::: 2-3 tblspn blended chili powder :::: 1 tblspn ground cumin :::: 1 small can tomato sauce (i have done this or skipped it, either :::: way is good- i used an 8oz can of Goya tomato sauce) :::: :::: In a heavy skillet, saute the meat in small amount of oil or :::: shortening until it is grey and gives up it's juices. :::: Transfer the meat to stew pot and discard juices. :::: While meat is sill hot mix in the onion & garlic, salt & pepper to :::: taste. Let it sit for 30 minutes. (It will be smelling great in :::: your kitchen about :::: now) :::: Add enough water to cover the meat then add the spices and bring :::: to a simmer :::: (try to avoid boiling it - it dries the meat) Cook until meat is :::: tender (i :::: give it an hour)You can add water if the mix becomes too dry (i :::: haven't had that problem) :::: :::: If you add the tomato sauce - add it now and simmer another 20 min :::: :::: If the chili isn't spicy enough add some cayenne (I do that - yum) :::: :::: Also - I add extra chili powder, some garlic powder and a bit of :::: red wine vinegar. I am considering trying this with black soy :::: beans whcich are supposed to be very low carb. ::: ::: It is always better without the beans. Especially (gaaaaagggggg) ::: soybeans. ::: ::: TC ::: :: i guess you don't like the black soybeans? i thought they were good. :: i like beans in general though. do you dislike beans or just those? Soybeans aren't real food. Well, according to TC, that is. He'll tell you why. Most beans are carby and many can't be eaten without cooking (something I seem to recall reading somewhere), I think. Still, I like a lot of different beans, but I rarely eat them. Roger, black soybeans have 8 grams of carbs in a 1/2 cup serving, 7 of which are fiber. To me, they taste exactly like kidney beans and I use them all the time in my chili.- Hide quoted text - - Show quoted text - I use soybeans frequently too. They are very low carb and excellent in things like chili, hot dogs and beans, or just to make a baked bean substitute. And it's untrue that they have only been used fermented in the past. Tofu, for example, has been consumed in Asia for thousands of years. There is lots of information online about the debate over the health benefits and possible health risks of the various components of soybeans. Like many things, there is two sides to the story. I think if you look at info from sources that don't have an agenda, the conclusion is that in reasonable amounts as part of an overall diet, they are fine. Everyone can reach their own conclusion.
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#19
February 10th, 2007, 12:47 AM
posted to alt.support.diet.low-carb
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REPOST: Dang Good Chili (for a New Yawka)
Barbara Brenner wrote:
:: "Roger Zoul" wrote in message :: ... ::: nanner wrote: ::::: wrote in message ::::: ups.com... :::::: On Feb 6, 11:47 am, "nanner" wrote: ::::::: Apparently this is a re-repost LOL looks like i drag it out ::::::: every year or so ::::::: LOL last repost was in Jan 2006, hope some LCers anjoy it ::::::: --------------- ::::::: I made this tonight and it was just mmm-mmm-good!! Got a chuck ::::::: roast on sale ::::::: and used the can of Black Soy Beans I had laying around (I ::::::: know, I know - beans in chili, egads!! It was goooooood stuff ::::::: though!!) ::::::: ::::::: Here's a re-post of the recipe, I posted it about a year ago )::::::: ------------- ::::::: here's the recipe as I found it with some added notes of my own. ::::::: It is very good with cheddar grated on it! ::::::: ' ::::::: Basic Texas Chili ::::::: ::::::: 2lbs beef, round or chuck - cut into 1/2" cubes, all white ::::::: removed ( i use ::::::: chuck roast and leave some fat) ::::::: 1 sm onion, chopped fine ::::::: 1-2 cloves minced garlic ::::::: salt & pepper to taste ::::::: 2-3 tblspn blended chili powder ::::::: 1 tblspn ground cumin ::::::: 1 small can tomato sauce (i have done this or skipped it, either ::::::: way is good- i used an 8oz can of Goya tomato sauce) ::::::: ::::::: In a heavy skillet, saute the meat in small amount of oil or ::::::: shortening until it is grey and gives up it's juices. ::::::: Transfer the meat to stew pot and discard juices. ::::::: While meat is sill hot mix in the onion & garlic, salt & pepper ::::::: to taste. Let it sit for 30 minutes. (It will be smelling great ::::::: in your kitchen about ::::::: now) ::::::: Add enough water to cover the meat then add the spices and bring ::::::: to a simmer ::::::: (try to avoid boiling it - it dries the meat) Cook until meat is ::::::: tender (i ::::::: give it an hour)You can add water if the mix becomes too dry (i ::::::: haven't had that problem) ::::::: ::::::: If you add the tomato sauce - add it now and simmer another 20 ::::::: min ::::::: ::::::: If the chili isn't spicy enough add some cayenne (I do that - ::::::: yum) ::::::: ::::::: Also - I add extra chili powder, some garlic powder and a bit of ::::::: red wine vinegar. I am considering trying this with black soy ::::::: beans whcich are supposed to be very low carb. :::::: :::::: It is always better without the beans. Especially (gaaaaagggggg) :::::: soybeans. :::::: :::::: TC :::::: ::::: i guess you don't like the black soybeans? i thought they were ::::: good. i like beans in general though. do you dislike beans or ::::: just those? ::: ::: Soybeans aren't real food. Well, according to TC, that is. He'll ::: tell you why. ::: ::: Most beans are carby and many can't be eaten without cooking ::: (something I seem to recall reading somewhere), I think. Still, I ::: like a lot of different beans, but I rarely eat them. ::: ::: :: Roger, black soybeans have 8 grams of carbs in a 1/2 cup serving, 7 :: of which are fiber. I wonder if that's why I have a 25 lb bag on them in my kitchen as well as several cans of Eden's I bought on netrition. :: To me, they taste exactly like kidney beans and :: I use them all the time in my chili. To me, they don't taste like any other bean. They remind me best of fiber pellets.
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#20
February 10th, 2007, 01:21 PM
posted to alt.support.diet.low-carb
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REPOST: Dang Good Chili (for a New Yawka)
On Feb 9, 7:47 pm, "Roger Zoul" wrote:
Barbara Brenner wrote: :: "Roger Zoul" wrote in message ...::: nanner wrote: ::::: wrote in message legroups.com... :::::: On Feb 6, 11:47 am, "nanner" wrote: ::::::: Apparently this is a re-repost LOL looks like i drag it out ::::::: every year or so ::::::: LOL last repost was in Jan 2006, hope some LCers anjoy it ::::::: --------------- ::::::: I made this tonight and it was just mmm-mmm-good!! Got a chuck ::::::: roast on sale ::::::: and used the can of Black Soy Beans I had laying around (I ::::::: know, I know - beans in chili, egads!! It was goooooood stuff ::::::: though!!) ::::::: ::::::: Here's a re-post of the recipe, I posted it about a year ago )::::::: ------------- ::::::: here's the recipe as I found it with some added notes of my own. ::::::: It is very good with cheddar grated on it! ::::::: ' ::::::: Basic Texas Chili ::::::: ::::::: 2lbs beef, round or chuck - cut into 1/2" cubes, all white ::::::: removed ( i use ::::::: chuck roast and leave some fat) ::::::: 1 sm onion, chopped fine ::::::: 1-2 cloves minced garlic ::::::: salt & pepper to taste ::::::: 2-3 tblspn blended chili powder ::::::: 1 tblspn ground cumin ::::::: 1 small can tomato sauce (i have done this or skipped it, either ::::::: way is good- i used an 8oz can of Goya tomato sauce) ::::::: ::::::: In a heavy skillet, saute the meat in small amount of oil or ::::::: shortening until it is grey and gives up it's juices. ::::::: Transfer the meat to stew pot and discard juices. ::::::: While meat is sill hot mix in the onion & garlic, salt & pepper ::::::: to taste. Let it sit for 30 minutes. (It will be smelling great ::::::: in your kitchen about ::::::: now) ::::::: Add enough water to cover the meat then add the spices and bring ::::::: to a simmer ::::::: (try to avoid boiling it - it dries the meat) Cook until meat is ::::::: tender (i ::::::: give it an hour)You can add water if the mix becomes too dry (i ::::::: haven't had that problem) ::::::: ::::::: If you add the tomato sauce - add it now and simmer another 20 ::::::: min ::::::: ::::::: If the chili isn't spicy enough add some cayenne (I do that - ::::::: yum) ::::::: ::::::: Also - I add extra chili powder, some garlic powder and a bit of ::::::: red wine vinegar. I am considering trying this with black soy ::::::: beans whcich are supposed to be very low carb. :::::: :::::: It is always better without the beans. Especially (gaaaaagggggg) :::::: soybeans. :::::: :::::: TC :::::: ::::: i guess you don't like the black soybeans? i thought they were ::::: good. i like beans in general though. do you dislike beans or ::::: just those? ::: ::: Soybeans aren't real food. Well, according to TC, that is. He'll ::: tell you why. ::: ::: Most beans are carby and many can't be eaten without cooking ::: (something I seem to recall reading somewhere), I think. Still, I ::: like a lot of different beans, but I rarely eat them. ::: ::: :: Roger, black soybeans have 8 grams of carbs in a 1/2 cup serving, 7 :: of which are fiber. I wonder if that's why I have a 25 lb bag on them in my kitchen as well as several cans of Eden's I bought on netrition. :: To me, they taste exactly like kidney beans and :: I use them all the time in my chili. To me, they don't taste like any other bean. They remind me best of fiber pellets. What kind are you using? Sounds like you have some dry type? The only ones I've used are the Eden Black Soybeans that come in a can in liquid. Maybe that's the difference? I wouldn't say they taste exactly like kidney beans, but I would say they are closer to that than to fiber pellets.
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