Cheater's Cincinnati Chili --The Famous 3 Way

I remember back in high school, when we had an assembly with a longer than normal lunch break, my friends would load into my Mercury Comet (could tell ya a few stories about that car!) and drive across my little hometown to the Coney Islander. I never ate the coneys. I always got the 3-Way--spaghetti noodles, chili and cheese. My little restaurant did not count beans as separate. I understand true Cincinnati lovers would say I was eating a 4 way, but hey, we were a long way from Ohio! I loved it even though I usually did end up with a spot or two of chili on my shirt.

I happened to see 3-Way again recently, and that started a craving. So today, I decided to make a batch. My oldest son really liked the spice combo in the vegetarian version I used to make. The taste of Cincinnati chili is different. The spices are amped up from traditional chili. Cinnamon, Allspice and Cloves. Add those to the chili powder, cumin and coriander. But, the chili is the easy part. Where to get that spaghetti? I chose to cut some yellow squash--the last from my gardening friends. Not exactly the same, but really good in its own right. The chili would be good on it's own too.

Since it is prep day, and those are ever so important with the hours I am keeping at school, I opted for a pressure cooker version today. Full of shortcuts even. You can do the slower version and not cheat as much as I did. Either way, you will have a delicious meal. My apologies to the Cincinnati purists. Think of this version as a tribute rather than a copy. I used both ground beef and ground turkey, Cost efficient and a good way to make my grass fed beef go farther. And I even skipped the browning step. Don't do this unless you are making it in the pressure cooker like I am.

Cheater's Cincinnati Chili

1 lb lean ground beef
1 lb ground turkey
1 onion, chopped
4 cups water
14 oz canned diced tomatoes
1 cup pumpkin puree
1/4 cup chili powder
1 tbsp cumin
1 tbsp cocoa powder
2 tsp coriander
1 tsp salt
1 tsp garlic powder
1 tsp allspice
1 tsp cinnamon
1/2 tsp cloves
1 tbsp apple cider vinegar
2 packets sweetener (equivalent to 4 tsp)
3 yellow squash
1 tbsp coconut oil
1 cup Cheddar or Monterey Jack cheese

Option 1: Brown the ground beef, turkey and chopped onion in the base of the pressure cooker or in a skillet. Drain any fat, then add the water, tomatoes, pumpkin, chili powder, cumin, cocoa powder, coriander, salt, garlic powder, allspice, cinnamon and cloves. Bring to full pressure and cook for 15 minutes. Let pressure release naturally. After cooking, add the vinegar and sweetener. Adjust salt to taste.

Option 2:  Add the water, tomatoes, pumpkin, chili powder, cumin, cocoa powder, coriander, salt, garlic powder, allspice, cinnamon and cloves to the pot and stir to combine. Add frozen meats and chopped onion into the sauce. Bring cooker to full pressure and cook for 30 minutes. Allow pressure to release naturally. After cooking, add the vinegar and sweetener. Adjust salt to taste.

Option 3:  Brown the ground beef, turkey and chopped onion in Dutch oven. Drain any fat, then add the water, tomatoes, pumpkin, chili powder, cumin, cocoa powder, coriander, salt, garlic powder, allspice, cinnamon and cloves. Simmer for an hour on stovetop. After cooking, add the vinegar and sweetener. Adjust salt to taste.

Use a julienne tool to create squash noodles. Saute them lightly in coconut oil. Divide among plates and spoon chili over the squash. Top with cheese and serve.

Serves 6:   436 calories   9 g net carbs     27 g fat     36 g protein


I ate a portion tonight, and this will make a fine lunch this week at school also. No more driving that old car on my lunch hour!

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

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Order my original e-book or the latest version for couples and singles, 

A Table for Two here.

Chili n Cheesebread in a Jar

I don't like giving away all my recipes from the Diner News here on the blog, but I am enjoying this one way too much not to share. I took a jar to school today and had the best and easiest warm lunch ever! Hot chili with a very close to cheesy cornbread top. Just break up the cheesy bread and stir it all together. Heaven. I wasn't even jealous of the chili cheese tots the students brought in. That's sayin' something!

If you are a chili lover, you really should try this. It is easy, fun and delicious.


Chili n Cheesebread in a Jar

4-6 cups prepared chili 
1 cup shredded sharp cheddar cheese (divided use)
1/2 cup almond meal, coarsely ground
1/4 cup Parmesan cheese
1/4 cup golden flax meal
2 tsp baking powder
1 tbsp olive oil
4 eggs

Fill 4 pint jars with 1 1/2 cups of chili each. Divide 1/2 cup of cheddar cheese and sprinkle it on top of the chili in each jar. Mix all remaining ingredients in a medium bowl. Divide batter among 4 jars filled 2/3 of the way up with chili. Bake in a 350 degree oven for 15 minutes. Let cool and seal. Chill or freeze. Thaw before baking. To serve, heat in a microwave or in a traditional oven.

4 Servings     391 calories   2 net  carbs  (this is for the cheese bread only. Add in your chili nutrition facts)

If you are counting calories, you may want to limit chili to one cup. That layer of cheese keeps the chili from soaking into the cheese bread while it bakes. No doughy underside. It is ready to eat with just a warm up. 2 1/2 minutes in the microwave was good for me today, but your microwave may vary. Also, mine was not frozen, so if yours is, take it out of the freezer to thaw the night before. Temperature extremes are never a good idea with glass. Heating and eating out of glass is a good thing, though. No ugly orange ring on a plastic bowl, and no chemicals leaching into the food. Of course, these reheat well in the oven also.

That is the last "in a jar" recipe I am sharing now. If you want the rest, you will just have to order the Diner News.   http://www.247lowcarbdiner.com/html/newsletter.html

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http://amongfriends.us/24-7-LCD.php

Rotel Red

Obviously I like chili. It is one of those foods I could eat almost every day. Summer or winter, chili always sounds good. I even tried to make chili when I was trying to eat vegetarian. This is better.

Chili is one of those foods I can change up with my mood, the ingredients in the cupboard, the time I have, etc. My absolute favorite is my 24 Hour Chili, because the extended cooking time does so much for the flavor. That is one of those recipes I like to keep handy in individual servings in the freezer. Great when I don't wanna cook. Sadly for me, I don't always have that in the freezer. Like today, when the cold rainy weather made me crave a good bowl of red.

Checking my cupboard, I discover that I MIGHT have all the ingredients for a quick pot. Forget the long slow simmer today. I am hungry. I put the lunch items I packed for hubby back in the fridge. I will eat those another day. That is what happens when chili calls. Fortunately, since he is happily dining on my orginal planned meal, I can sneak in some ingredients he won't eat. Ha! I go digging for the can of Rotel tomatoes with chilies. I always buy that, despite knowing my husband threatens to call the fire department when I add it to a recipe. Even when I dilute it with lots of other ingredients, he breaks out in a sweat. He won't be eating today, so I reach for the can opener.

This chili is thick. Really thick, because I have half a can of pumpkin leftover from a Rumple I made for dinner last night. (Remember Rumple from the November Diner News? It is nice and spicy too.) I must be on a roll with the spiciness, poor hubby. Maybe it is hormones? I love adding pumpkin to my chili because it adds a touch of sweetness and makes it look more like those cans of Wolf brand I remember from my single days. Sad to admit but yes, I would eat chili straight from the can back in college and my early working days. Who would have thought that girl would ever write  a cookbook?

This is easy to throw together, and easy to change ingredients around to suit your tastes. Almost everything here is a cupboard staple. It is hard to go wrong with chili. .Never made a bad one. Never won a chili cook-off either, though. Oh well, suits me.

Rotel Red

1 1/2 pounds lean ground beef
1/2 chopped onion
10 oz. can Rotel type tomatoes with green chilies
1 cup pumpkin puree
6 oz. can of tomato paste
2 cups water or beef broth
1 1/2 tbsp chili powder ( mine was guajillo, but you can choose milder)
1 tbsp cumin
1 tbsp cocoa powder 
1 tsp onion powder
1 tsp powdered Mexican oregano
1/2 tsp salt or to taste

Chop onion. Brown onion and beef in a dutch oven. Drain fat if not using a lean grind of beef. Stir in tomatoes, pumpkin and tomato paste. Slowly add the can of water while stirring. Add spices and cocoa. Simmer at least 30 minutes.  Check salt and serve.



The leftovers are going into the freezer so the next day I am on my own for lunch, this will be a no brainer meal that will make me happy. For more ideas on what to do with lots of chili, check this post. Come to think of it, maybe a chili stuffed omelet would be good tomorrow morning.

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Order my original e-book or the latest version for couples and singles,  A Table for Two here.

Calabaza Chili for a Long Weekend

Long weekend. My baby boy's stomach issues returned after church last night. We spent a few hours in the E.R., until almost sunrise, but with little benefit. The doctor basically told me that they do not consider IBS issues too important. I guess the way it goes is that he has to have multiple bouts before his condition is considered serious. As a mama, I surely don't want to let it get that far. He had been experimenting with his SCD diet a bit since Thanksgiving and was trying simplifying to just gluten free. I am guessing that was not good enough for his system. As soon as his insurance kicks in at his job, I think we may try to get some allergy testing to know the specifics. These flare up are so painful, and the medical community ignores the  problem as long as they can. I suppose they will be concerned once Ulcerative Colitis sets in. No doctor has ever even suggested dietary treatments. Of course, they don't seem to understand that John's diabetes is treated with diet either.

I sent my boy upstairs because he is not allowed anything but clear fluids today.  I made us a quick skillet chili. It turned out amazingly good for something so simple, so I thought I would share this nice autumn recipe with you. Yes, I served it in a Christmas bowl, and that still seems appropriate. We are trying to get the lights put up today, and baby, it is cold outside. This chili has just enough heat to warm Santa's bones too. The unique recipe has volume due to the unusual ingredients--three kids of squash. Calabaza is the Spanish word for winter squash. This has pumpkin, Delicata and zucchini. Any small diced squash would work and add a nice texture and sweetness to the chili.

Calabaza Chili

1 1/2 pounds lean ground beef
1 onion
1 large zucchini squash
1 Delicata squash 
1 cup pumpkin puree
8 ounce tomato sauce
1 tbsp sun dried tomato strips
2 tsp cumin
2 tsp chili powder
1 tsp beef bouillon crystals
1 tsp garlic powder
1 tbsp- 1/4 cup water, optional

Dice onion, squash and zucchini. In a large skillet, break up ground beef. Add the diced vegetables while the meat is browning. Drain fat after vegetables are fork tender beef is browned. Add the remaining ingredients, stirring to incorporate spices. Simmer for 15 minutes. Add a little water if chili become too thick, or if a thinner souplike chili is desired.

Serves 6: 313 calories  10 net g carb 

This has a great thick texture, and does not taste at all like vegetables. I started out planning to make a chili-mac type skillet dinner, but chose to add the pumpkin to make it more like a chili. It was good both ways. I added a little jalapeno pepper salt and some Tabasco sauce to mine; the others did not. It is all gone now, so I have no more room to experiment. I made some Pepper Jack cheese crisps to sub for crackers, and all was good. Wonderful way to recover from a rough weekend. Now onto some prep cooking for the week.

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

 Order any of our great cookbooks at  http://amongfriends.us/24-7-LCD.php

Order my original e-book or the latest version for couples and singles,  A Table for Two here.

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.

The Chili Plan

Sometimes, when you make a really large pot of something, the leftovers get boring. Not so with a pot of chili. This week I made a pot of 24 Hour Crockpot Chili. We have enjoyed it several different ways.

1. Simple Bowl of Red. Of course it is good straight from the bowl with some diced onion and a sprinkle of cheese.

2. Chili Salad. This one is in the photo. Just layer some salad greens in a bowl. Reheat some chili and pour it over the top. Add your favorite toppings. I crisped a low carb tortilla in the oven to make this salad more like a taco salad.

3. Chili Omelet. Make an omelet as usual, but fill it with chili and cheese. So good any time of day!

4. Vegetable Chili Soup. Make a veggie soup with whatever you have in the fridge. Chop, simmer with a can of beef broth, then add in a few scoops of chili to make a great taste addition.

5. Chili Mac. If you can eat Dreamfield's pasta, cook up some and then add a cup of chili and some cheese. You will think you are a kid again.

6. Chili Dogs. Super quick lunch. Heat some good quality dogs. Add some chili to the plate and drizzle with mustard. Who needs a bun, this is the good stuff.

7. Coney Dog Casserole. Find that recipe here.

8. Chili on Waffles. Another Diner special. See that recipe here.

9. Chili Cheeseburgers. Ladle the chili over a good grilled burger. Mmm.

If you don't like that many ideas for chili, you can always freeze the leftovers.

Tastes like Wendy's Chili

Chili was not my main focus tonight, but I am so glad I made it. I was trying for a real diner style meal, with a cup of chili, a salad and some home fries. Those fries just didn't work out too well. I tried the radish home fries off Linda's site, but they never worked out for me. The texture was all wrong, and I pretty much burned them trying to get them crispy. What a waste of my precious bacon salt! Maybe something was wrong with my radishes, because mine never turned the rosy color as in Linda's. If you want to give it a go, the recipe is here.

My second thought chili was really good though, especially if you have a fondness for Wendy's chili. This is mild, and the pressure cooker makes the beef tender just like theirs. I wish I could give the exact recipe, but I wasn't expecting to be posting about this, so I just eye-balled it. Not to mention I ran out of chili powder. The following is my approximation of my recipe. Be looking for more chili recipes as I get ready for our upcoming Chili Cook-off in my support group. My other pressure cooker chili recipe is here.

Tastes Like Wendy's Chili

2 pounds ground beef
1 onion
1 green bell pepper
1 rib celery
14.5 ounce can diced tomatoes
8 ounce tomato sauce
1 cup water
3 Tablespoons chili powder
1 Tablespoon cumin
1 teaspoon chipotle chili powder
1 Tablespoon cocoa powder
1 teaspoon salt
1 can black soy beans
shredded cheddar and sour cream for topping

Brown and drain ground beef. Place it in the pressure cooker. Dice onion, celery and bell pepper in a food processor. Add all ingredients to the cooker and mix together. Bring up to pressure and cook for 20 minutes. Top with cheese and sour cream.

I guess I shouldn't be surprised my radish fries were a failure. I am having a rough day today. The toilet has been broken. The plumber came to fix it. With a part that cost $27.50, the bill for 15 minutes of work totaled $127.50. Yikes. We even had the replacement part, but the plumber wouldn't use ours. I figured it out. The plumber was making $400 dollars per hour. The ad claimed no fee for a service call, but gee whiz--$100 for labor? Sure wish I could work for that! Add to that, my oldest called home to let us know the master brake cylinder went out in his truck. More good news. I will thank the Lord that although his brakes failed, no one was hurt, he did not have a wreck, and he did not damage anyone's property. I will be thankful in all things. Add to that, the chili was tasty. Tomorrow is another day.

Chili Cheese under Pressure

I am the type who never gets tired of Mexican food--even when the temperature is in the 90s outside. I hate a hot kitchen, though. This recipe, a Multiply Meal, is perfect. It adds a little spice, some healthy veggies and is ready fast! (Thank you to my pressure cooker again.)

I added some noodles and made chili mac for my carby boys. It was just as wonderful spooned over some iceberg lettuce. The pressure cooker makes the beef so tender, and it is tough to tell the veggies are even in there! Since I have an 8 quart pot, I made enough for two more meals.

Chili Cheese Under Pressure

5 pounds ground beef
28 ounce can of crushed tomatoes
14 ounce can of beef broth
2 Tablespoons of Chili Powder or more to taste
1/2 teaspoon chipotle powder (optional)
2 Tablespoons of cumin
1/2 teaspoon garlic powder
1 teaspoon salt
2 Tablespoons cocoa powder
5 ribs of celery
1 yellow squash
1 green bell pepper
1 onion
1 cup water
1 pound American cheese
hot sauce to taste

Brown the hamburger in a large skillet. While that is browning, chop vegetables by hand or with a food processor. Drain beef. Add all ingredients except the cheese and hot sauce to the pressure cooker. Let it come to full pressure and cook for 20 to 30 minutes. Release pressure and stir in cheese slices. Stir to incorporate cheese and season to taste. To serve, eat alone or ladled over iceberg lettuce and topped with additional cheese.
Freeze the remaining chili for future meals.

If you don't have a pressure cooker, this could be made on the stove top or crock pot as well. Jut remember to add the cheese at the end. With a little more tweaking, this just could be my entry for my school group's annual chili cook-off this fall.

Cornybread Waffles Topped with Chili

This dinner was a huge hit with my guys. I made a quick chili from frozen steak strips. We are fortunate enough to live near a meat packing plant that holds monthly dock sales open to the public. One month, they offered precooked steak strips for $1.50 per pound. Those became the base of our chili this evening.

The chili is pretty intense, and needs a side dish. Cornbread was always one of my favorites. I always liked the crunchy, browned ends the best, so I learned to make my cornbread mixes into waffles--way more edge! This recipe combines the ideas from other low carbers, but it is not quite the same as any I have seen before. Funny, it is easier, but I think I like it just as much...at least in a waffle iron.

Cornybread Waffles

This is one of the recipes included in my new cookbook project, Low Carbing Among Friends.

This recipe is available in the book, along with over 60 additional 24/7 Low Carb Diner recipes. By ordering the book, you get more than 300 favorite gluten free recipes from four other well known low carb cooking experts…Jennifer Eloff of Splendid Low Carbing cookbook fame, Kent Altena, the Atkins Diet Geek and You Tube star, nutritionist and author Maria Emmerich of Maria’s Nutritious and Delicious Journal, and popular blogger and food stylist, Carolyn Ketchum of All Day I Dream About Food. Unlike any other cookbook you may own, this one is a compilation of mini cookbooks featuring the talents of these well known low carbers. Think of it as a “best of” project.

Low Carbing Among Friends also features recipes from numerous other talented low carbing friends and recommendations from the medical community who recognize the health benefits of low carb, gluten free living. To preorder your copy, visit http://www.amongfriends.us The official release date is 11/11/11, so pre-order now for a discount.

I ate my chili on two sections, John ate three. Now on to that chili.Be sure you have some cheese and onions to top it off.


Chili Pronto

2 pounds fully cooked beef, strips or ground
1 28 ounce can crushed tomatoes
1 14.5 ounce diced tomatoes
1 Knorr Chipotle Chili cube
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon onion powder
1 tablespoon cocoa powder
1/2 teaspoon seasoning salt

Add all ingredients to a pot and let simmer until dinner time, or at least 30 minutes. Serves about 8.

Chili Cheese Nachos for 24/7 Low Carbers

Sometimes you miss nachos on a low carb diet. Not that they are every the healthiest choice, but who wants to go through life feeling deprived? With some strategic substitutions, we can have a pretty close version of tortilla chips. After all, the taste is in the toppings, which are naturally low carb. Joseph's Lavash bread can sub for carby chips.

To make a single serving of tortilla chips, cut one lavash sheet in half. Cut that into triangle wedges. Toast them in the oven until they are lightly browned and starting to crisp.

Arrange the chips on a microwavable plate. Top with cheese, chili and peppers or salsa. Today, I used a batch of 24 Hour Chili from the freezer and Monterey Jack cheese. That was quick. I also topped my nachos with my homemade Salsa Verde. A minute and a half in the microwave oven, and lunch is served. Couldn't or Wouldn't have made this yummy lunch if that chili hadn't already been made. That is how I work the system to make life easier.

Coney,Chili Dog...whatever!

My hubby used to call Ohio and Colorado home. He grew up eating plain hot dogs with no chili. How tragic! He goes on to tell me that he never knew what a "Coney" was until he met me. He will admit to knowing what a Chili Dog was, but it was far from a favorite in his family. Then he met me. On one of our first dates, I managed to spill chili down a light pink business suit after he surprised me at my job to take me out for a quick lunch. He has never forgotten laughing at me for ruining that suit, and my going back to work with a tell tale orange stain. Despite that, I never lost my love for chili topped dogs. A couple of years later, I even battled morning sickness with jalapeno chili dogs. That is another episode in my coney love story...

I am so glad we can still have my favorite while low carbing. With all those glorious toppings, who misses the bun? Tonight was such an easy dinner, thanks to the fact that I had some leftover homemade chili from last night's Multiple Meals Punkin Chili. All I needed to do tonight was to grill up some Oscar Mayer franks, heat the chili in the microwave, and add the cheese, onions and mustard.

I made up a quick batch of Nana's Coleslaw with a Kick--that takes 5 minutes at the most. My son Christian called dinner a masterpiece. John admitted he was a definite coney convert, although he still calls them chili dogs. Oh, and this time out, I managed to spare my clothing.

24 Hour Chili

I love all kinds of chili. I'm so glad it is low carb and diabetic friendly. One technique I use to make an exceptional bowl of red is to use my beloved crock pot. That is where the idea for 24 Hour Chili came from. The slow cooking really melds these unusual flavors together. It makes the ground meat tender too. So plan ahead for crockpot meal day and give yourself the extra time. It is sooooo worth it.

24 Hour Chili

This is one of the recipes included in my new cookbook project, Low Carbing Among Friends.

This recipe is available in the book, along with over 60 additional 24/7 Low Carb Diner recipes. By ordering the book, you get more than 300 favorite gluten free recipes from four other well known low carb cooking experts…Jennifer Eloff of Splendid Low Carbing cookbook fame, Kent Altena, the Atkins Diet Geek and You Tube star, nutritionist and author Maria Emmerich of Maria’s Nutritious and Delicious Journal, and popular blogger and food stylist, Carolyn Ketchum of All Day I Dream About Food. Unlike any other cookbook you may own, this one is a compilation of mini cookbooks featuring the talents of these well known low carbers. Think of it as a “best of” project.

Low Carbing Among Friends also features recipes from numerous other talented low carbing friends and recommendations from the medical community who recognize the health benefits of low carb, gluten free living. To preorder your copy, visit http://www.amongfriends.us The official release date is 11/11/11, so pre-order now for a discount.

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.