companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
Available at

Tuesday, October 28, 2008

Chili Cookoff

We just attended a Chili cook-off last weekend. I used my dual crock pot to make two versions of my chili--one with beans and one low carb without. I did win the spiciest chili, but that is among a bunch of greenhorns. I would have liked mine much spicier, but alas we had too many kids needing to eat. Sweeter chilis generally win with this crowd. Just can't bring myself to make it that way.

I like all different kinds of chili, and I love to experiment. In the cookbook is Punkin Chili and 24 Hour Chili--made with barbecue sauce. I'll post this year's recipe too.

Chipotle Chi-wow-wow Chili

3-4 pounds beef- roast or beef tips
2 packages of Chili Seasoning
1 8 ounce can tomato sauce
1 can diced tomatoes

Add these ingredients to the crock pot and cook on low overnight. In the morning, shred the meat and add these ingredients:

1 can Rotel tomatoes
1 14.5 ounce can beef broth
1 8 ounce can tomato sauce
1 6 ounce can tomato paste
1 diced green bell pepper
1 diced yellow onion
2 Knorr Chipotle seasoning cubes
2 Tablespoons cocoa powder
2 Tablespoons Splenda
2 Tablespoons Tequila

Let this cook for several hours on low.

Just before serving, add 1-2 more Knorr Chipotle cubes and 1 Tablespoon Cumin.

I added some chili beans to one side of the chili. Low carbers could add black soy beans.

No comments: