Tim's Chili- Low carb version- pressure or slow cooker
- Preparing Time: 20 minutes
- Total Time: 2 hours
- Served Person: 10
- 1/2 teaspoon ground black pepper
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 tablespoon dried minced onion
- seasoning mix
- 8 teaspoons chili powder
- 2 pounds ground chuck browned and drained
- 1 each onion medium, chopped
- 1 each poblano pepper /or green chilie seeded and chopped/7 ounce can
- 2 cans stewed tomatoes 15 oz cans, with juice
- 1 can whole tomatoes large 28 oz can with juice or two 14 oz- smashed
- 1 can diced tomatoes 15 oz, with juice
- 2 cans black soybeans 15 oz cans, eden or other brand
- 7 tablespoons tim's chili seasoning mix- low carb see below
- low carb thickener- optional xanthum gum, etc
- 1/2 to 1 tablespoon red pepper- ground
- 1 tablespoon dried minced garlic or add 1/2 tablesppon garlic powder
- 3 teaspoons erythritol (swerve) or other sugar replacement
- 3 teaspoons kosher salt i use no salt canned goods, might need more salt
- Carbohydrate 16.4105253025641 g
- Cholesterol 64.41011654 mg
- Fat 22.5713050231092 g
- Fiber 6.94150675909947 g
- Protein 64.188486373278 g
- Saturated Fat 7.20335231790971 g
- Serving Size 1 1 Serving (369g)
- Sodium 923.304835442577 mg
- Sugar 9.4690185434646 g
- Trans Fat 15.0404308175612 g
- Calories 361 calories
Based on 1 1/2 cups per serving, Makes about 15 cups total. 1 1/2 cups per serving = 20.2 total carbs, 8.2 grams fiber = 12 grams net carbs Half of my original recipe. Mix the Chili seasoning if not already made. I make a double batch and keep it in a mason jar. One batch will usually leave some left over after a batch of chili, depending on your taste and the strength of the spices. Mix all of the seasonings together in a jar and shake to mix well. If you like more heat, go with a full tablespoons of red pepper or more. I use no salt items so sometimes need to adjust the seasoning. Instant Pot: To keep from burning, follow the tips below. Cook the meat mixture on Saute or in another pot (I usually have the ground beef already browned and in the freezer to defrost and add). Brown the ground chuck and drain the fat. Add the chopped onion and Poblano pepper (if using a can of diced green chilies, add with the tomatoes). Add 1 cup of water and the juice from the cans of tomatoes to the pressure cooker (only the juice). If you cooked the beef in the pressure cooker, make sure to scrape off all of the browned bits with the liquid or you will get the dreaded "Burn" message. Add the cooked meat mixture. In a bowl, stir the spice mixture into at least 2 cans of the tomatoes. Pour the tomatoes with spices on top of the meat, add any other cans of the tomatoes left next. Pour the cans of black soybeans and green chilies (if used) on top. DO NOT MIX, you want only the liquid and the meat to be at the bottom of the pot. Set the Instant Pot to Pressure Cook and timer to 35 minutes. When done, let the pressure drop naturally for 15 minutes (15 min NPR) and then release the rest of the pressure. Adjust the seasoning as necessary with more spice mix or other. about 30 min to reach pressure/ 35 min at pressure/ 15 min NPR- total 1 hour 20 minutes Slow Cooker- Brown the ground chuck and drain the fat. Add the chopped onion and Poblano pepper (if using a can of diced green chilies, add with the tomatoes). When browned and the onion and pepper are soft, transfer to a 5 or 6 quart slow cooker. Add all of the tomatoes, their juice (I squeeze/smash the whole tomatoes) and the black soybeans. Stir 7 rounded tablespoons of Tim's Chili Seasoning Mix- low carb into the slow cooker. Cook on Low for 7 or 8 hours. Towards the end, taste and adjust with more Chili Seasoning Mix as needed.
