Wild Card Chili - Kitchen Cat
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★ Kitchen Cat ★ Wild Card Chili Recipe.
A recipe from the KC Soups & Stews collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/8 ts : Pepper
1/2 ts : Garlic Salt
1 tb : Molasses
1 cn : Tomato Sauce - 8 Oz.
1 cn : Refried Beans - 16 Oz.
1 c : Water
1 cn : Red Beans - 16 Oz.
1/2 c : Onions; Chopped
1/2 ts : Salt
3 tb : Chili Powder
1 lb : Chopped Beef
1 ts : Chopped Hot Red Peppers
1/8 ts : Cayenne Pepper
Chili - Homemade Chili Recipe - Keto Chili Con Carne
This Homemade Keto Chili Recipe is perfect for anyone looking to limit their carbs.
This Chili Recipe is far from authentic, but is packed with some serious flavor. It has a deep flavor from the dark chocolate that I added with a hint of sweetness from the splenda brown sugar. The brown sugar is optional, as well as the cinnamon sticks but are a nice touch.
I chose ribeye steak instead of ground beef or a cheaper cut of steak to take it up a notch.
The heat level on this Chili was about a 7.5 for people that aren't use to hot food, so if you can't hang with the heat, keep the chipotle peppers and substitute the jalapeno peppers for green peppers.
Ingredients For My Homemade Keto Chili Recipe:
* 3 Pounds Ribeye Steak Thinly Sliced
* 13 Ounce Can Of Chipotle's In Adobo Sauce
* 3 Poblano Peppers
* 9 Garlic Cloves
* 4 Jalapeno Peppers Chopped
* 1 1/2 Onions Chopped (I used White)
* 1 Tsp Beef Bouillon or 1 Bouillon Cube
* 24 Ounces Modelo Beer (or beer of your choice)
* 2 Ounces Dark Unsweetened Chocolate
* Splenda Brown Sugar To Taste
* 4 Cinnamon Sticks
* 1/4 Cup Cilantro
* 1/2 Tbsp. Mexican Oregano
* 1/2 Tbsp. Cumin
* Salt To Taste
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Chili Recipes - Homemade Chili Con Carne
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Schnelles Chili Con Carne -Rezept von Steffen Henssler
Das Chili Con Carne -Rezept-Rezept vom Henssler - Schnell und einfach selbst kochen!
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So geht‘s:
In einem Topf Öl erhitzen und das gemischte Hack ordentlich anrösten lassen
Eine Zwiebel in feine Würfel schneiden. Chili ebenfalls schneiden. Knoblauch andrücken und hacken
Wenn das Hack angeröstet ist, Zwiebel, Chili und Knoblauch dazugeben und mit Salz und Pfeffer würzen
Alles ca. eine Minute zusammen anrösten, passierte Tomaten draufgießen und einkochen lassen
Mais und Kidneybohnen mit in den Topf geben. Kuvertüre raspeln und auch mit dazugeben
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Einkaufsliste für (2) zwei Personen:
500 g gemischtes Hack
½ Zwiebel
1 Knoblauchzehe
1 Chili
½ Dose Mais
½ Dose Kidneybohnen
700 ml passierte Tomaten
50g Kuvertüre zartbitter
Salz, Pfeffer
Öl
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Red beans and rice | Southern U.S. style
Thanks to Thryve for sponsoring this video! Click here to get 50% off your Thryve gut health test kit:
Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.