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#1
February 6th, 2007, 05:47 PM
posted to alt.support.diet.low-carb
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REPOST: Dang Good Chili (for a New Yawka)
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. 
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#2
February 6th, 2007, 06:33 PM
posted to alt.support.diet.low-carb
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REPOST: Dang Good Chili (for a New Yawka)
I was just tellin someone over the weekend that it's chili time....I think
I'll try yours. I'm going to cheat, though. I'm going to leave out all beans, but add some kind of sausage! And make it HOT! I wish there were a way to make it HOT going in but not coming out, though!  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.
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#3
February 6th, 2007, 06:42 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 ... I was just tellin someone over the weekend that it's chili time....I think I'll try yours. let us know how it goes. i make it when i get a roasr on sale, firs ti have to make some wings now LOL I'm going to cheat, though. I'm going to leave out all beans, but add some kind of sausage! the most experimenting with i have done is tomato sauce/no tomato sauce and beas/no beans. Make sure your meat has some fat in it or it will come out a bit dry - are you going to add ground sausage? And make it HOT! I wish there were a way to make it HOT going in but not coming out, though! ack! 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.
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#4
February 6th, 2007, 07:00 PM
posted to alt.support.diet.low-carb
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REPOST: Dang Good Chili (for a New Yawka)
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
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#5
February 6th, 2007, 07:09 PM
posted to alt.support.diet.low-carb
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REPOST: Dang Good Chili (for a New Yawka)
On Tue, 06 Feb 2007 12:47:11 -0500, 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. Thanks, I printed that out. By the way -- please avoid shortening, as it's got partially hydrogenated oils in it. -- Bob in CT
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#6
February 6th, 2007, 07:12 PM
posted to alt.support.diet.low-carb
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REPOST: Dang Good Chili (for a New Yawka)
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?
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#7
February 6th, 2007, 07:40 PM
posted to alt.support.diet.low-carb
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REPOST: Dang Good Chili (for a New Yawka)
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
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#8
February 6th, 2007, 08:17 PM
posted to alt.support.diet.low-carb
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REPOST: Dang Good Chili (for a New Yawka)
I just got some black soy beans in the mail, and am anxious to try them.
I do miss beans in things, and this looks like a good recipe. Thanks for posting it. Cheri 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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#9
February 6th, 2007, 08:22 PM
posted to alt.support.diet.low-carb
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REPOST: Dang Good Chili (for a New Yawka)
"Cheri" gserviceatinreachdotcom wrote in message ... I just got some black soy beans in the mail, and am anxious to try them. I do miss beans in things, and this looks like a good recipe. Thanks for posting it. Cheri super, glad you like it where'd you order beans from? i have a little 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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#10
February 6th, 2007, 08:42 PM
posted to alt.support.diet.low-carb
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REPOST: Dang Good Chili (for a New Yawka)
nanner wrote:
:: "Roger Zoul" wrote in message :: ... ::: I was just tellin someone over the weekend that it's chili ::: time....I think I'll try yours. ::: :: :: let us know how it goes. i make it when i get a roasr on sale, firs :: ti have to make some wings now LOL :: ::: I'm going to cheat, though. I'm going to leave out all beans, but ::: add some kind of sausage! :: :: the most experimenting with i have done is tomato sauce/no tomato :: sauce and beas/no beans. :: :: Make sure your meat has some fat in it or it will come out a bit dry :: - are you going to add ground sausage? no, link sausage cut in chunks. :: ::: ::: And make it HOT! ::: ::: I wish there were a way to make it HOT going in but not coming out, ::: though! :: :: ack! Sorry. :: ::: ::: ::: 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.
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