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

Companion blog to the e-book
Available at http://www.247lowcarbdiner.com

Sunday, January 30, 2011

Chile, Chili and Chilly!


My wonderful friend Tinkerbell turned me on to some real New Mexico chile powders. With her recommendations, I ordered one package of powdered green chile, mild enough even for the hubby. I also ordered a bargain package of Guajillo chile powder. They described it as fruity, perhaps a little piney. I researched a few online recipes, and found quite a few Guajillo chili recipes--many of which included some other interesting spice combos. Being a confirmed chili fanatic, I decided to order some. Guess what I will make for game day?

Let's start with the green chili powder. True taste, and very convenient. You all know that I buy my green chiles in the institutional size can. Obviously, I love 'em. But sometimes they are messy. This powder will do the trick too. Tinkerbell suggested adding it into ground beef when making burgers. Oh yeah. That is good stuff. I also tried it sprinkled over baked tilapia, along with some garlic and sea salt. Pretty yummy. Next, I am thinking some green chili cheese sauce to pour over cauliflower.

Now on to the Guajillo chili powder. I made this chili. It is really unusual, and I loved it. It is a little hot for the husband, but most everything is. I was anticipating that reaction from him, so I only experimented with one serving. If you want to make this recipe, you should adjust it up or exchange the spices from your standard chili recipe. My classes are cancelled tomorrow, so I think I will make a really big pot of this to eat through our snowstorm that is headed in. Chili is the perfect snowstorm food. The perfect superbowl party food too. I should be set! This flavor reminds me of Cincinnati Chili. If you like those spices, you should like this one too.


You can order either of the chile powders here

Lisa's Guajillo Spiced Chili for One

4 ounces ground beef
1 1/4 inch slice of onion, finely diced
2 roma tomatoes, diced
1 cup water
1 teaspoon guajillo chile powder
1/4 teaspoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon oregano
1/4 teaspoon dried cloves
1/4 teaspoon salt
1 packet Truvia

Brown beef and onion. Drain off grease. Add tomatoes and cook until soft. Stir in water and spices. Let chili simmer for ten minutes.


I think I may try this as a crockpot recipe--or maybe a pressure cooker, who knows? If I am indeed snowed in, I should have plenty of time for some kitchen experiments.

4 comments:

Joan said...

I am SO glad you liked it! I know I will be ordering much more from there. Your chili looks so yummy right now, wish I had a bowl for breakfast!

How are you going to store your powder? Should I freeze part of it?

Anonymous said...

Lisa - Thank you so much for your website. I love trying your recipes. I recently made your recipe for Cinnamon Dutch Babies but added a 1/4 cup of cocoa, 2 T. of melted butter, deleted the cinnamon and used chocolate flavored whey protein instead of vanilla. They taste just like brownies to us. My family loves them and they are extremely low carb. Thank you again.

Lisa, motyok said...

Anonymous--take a photo and send it to me. I would love to show it as a guest blog post. Of course, you would have to let me know who you are!

Lishele said...

Lisa- that chili looks amazing! I put a link to your website on my latest post! Love your site, you are so creative.