No Bean Low Carb Chili
No Bean Low Carb Chili
We grew some red hot chili peppers this year in the garden. I don’t remember the name of the variety, but they looked like this:
Fresh Red Hot Chili Peppers
The peppers were green on the plant most of the summer. It wasn’t until late summer that they all started to turn red. I was surprised at how many peppers shot off the small plant we planted. I was told that these peppers can be dried and used as a seasoning throughout the year. They are a hot pepper, though not the hottest you can get. For this chili recipe I chopped up the fresh peppers with a hand chopper.
Chopped Chili Peppers
Since I wanted the chili to be low carb, I omitted the beans and used canned black olives. I suppose I could have used black soy beans, but I didn’t have any on hand. The small amount of cinnamon also gives it a unique flavor. The amount of hot peppers I used was perfect. I didn’t measure, but it was around 1/4 cup, maybe a little less. In all, I used one regular sized pepper and two small ones. I will definitely be making this recipe again.
Low Carb Chili
3 cups water
1 ½ lbs. ground beef
¼ teaspoon cinnamon
¾ teaspoon cumin
¼ cup onion, chopped
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
1 ½ teaspoons salt
2 tablespoons chili powder
¾ teaspoon black pepper
½ teaspoon red pepper
½ teaspoon allspice
1 can tomato paste, 6 ounce
3 bay leaves
1 can can black olives, 2.25 oz, sliced
¼ cup chili peppers, finely chopped
Directions:
Brown ground beef in large pot and drain out fat. Add remaining ingredients, bring to a boil, then simmer about 2 hours.
Makes 6 servings
Carbs per serving: about 5g
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This is right up my alley. I love that you used cinnamon in the recipe. It always gives a really nice boost to the other flavors in chili.
Cheers!
Matt Kay
Helpful blog, bookmarked the website with hopes to read more!