Bowl of Red ( Texas Chili Con Carne )

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“Posted in response to a request. From "the Low-Carb Cookbook" by Fran McCullough.”
4hrs 30mins

Ingredients Nutrition


  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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