Bowl of Red ( Texas Chili Con Carne ) |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
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From the Low-Carb Cookbook by Fran McCullough. Ingredients:
2 tablespoons olive oil |
1 large onion, chopped |
2 garlic cloves, smashed |
4 lbs boneless beef chuck roast, diced (or ground for chili) |
1/2 cup mild red chile |
2 tablespoons ground cumin |
2 teaspoons dried oregano |
1 tablespoon sweet paprika |
1 teaspoon cider vinegar |
1/2 cup strong brewed coffee (or 1 tablespoon instant coffee granules) |
3 cups water (as needed) |
1 tablespoon salt |
1/2 teaspoon cayenne |
2 tablespoons cornmeal |
sour cream |
chopped cilantro |
shredded cheese |
Directions:
1. In a large dutch oven, heat the oil and cook the onion over medium heat until it is soft.
2. Add the garlic and cook until it's transparent.
3. Add the meat in several batches along with the chili, cumin, oregano and paprika.
4. Remove each batch to a large bowl as it's cooked.
5. Stir and cook until the meat is browned, then put all the meat back in the pot and add the vinegar, coffee and enough water just to cover the meat.
6. Add the salt and cayenne and stir well.
7. cover the pot and cook over low heat for 2 hours, stirring from time to time.
8. Remove the lid and simmer the final hour.
9. Skim off any fat on the surface.
10. Add the cornmeal and stir in well.
11. Cook for 15 more minutes and serve hot in deep bowls.
12. Garnish with sour cream, chopped cilantro and shredded cheese.
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