Bowl of Red ( Texas Chili Con Carne )

Name: Bowl of Red ( Texas Chili Con Carne )
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 8 serving(s)
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

Submitted by Miss Erin C.

"Posted in response to a request. From "the Low-Carb Cookbook" by Fran McCullough."

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Ready In:: 4hrs 30mins
Ingredients:: 17
Serves:: 8

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
garnishes
sour cream
chopped cilantro
shredded cheese

directions

In a large dutch oven, heat the oil and cook the onion over medium heat until it is soft.
Add the garlic and cook until it's transparent.
Add the meat in several batches along with the chili, cumin, oregano and paprika.
Remove each batch to a large bowl as it's cooked.
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.
Add the salt and cayenne and stir well.
cover the pot and cook over low heat for 2 hours, stirring from time to time.
Remove the lid and simmer the final hour.
Skim off any fat on the surface.
Add the cornmeal and stir in well.
Cook for 15 more minutes and serve hot in deep bowls.
Garnish with sour cream, chopped cilantro and shredded cheese.

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Reviews

This was a fabulous recipe. I used two pounds of ground beef and two pounds of stewing beef. I also added a chopped pepper and some chopped celery to increase the veggie content without increasing the carbs too much. I didn't miss the tomatoes or beans found in regular chili! A really terrific low carb recipe!

Boxerwing
I made this about a month ago. because of an accident I had to freeze it. Well. it held together wonderfully. We had it monday night with guest and they all raved. Thank you so much.

PollyB