Here are a couple of recipes I have used and changed for Cocoa Chili...yum!!!
If I put an asterisk next to it, it is optional, but then again, pretty much everything is optional, isn't it?
24 ounces of water
2 lbs ground beef
1 teaspoon cinnamon *
1 teaspoon cumin
1/2 onion, chopped
1 teaspoon Worcestershire sauce
2 cloves garlic, mashed
1 TBS salt
2 tablespoons chili powder... the darker the better
2 TBS chili seasoning
2 teaspoons black pepper
1/2 teaspoon red pepper..... cayenne is what I use,
1/2 teaspoon allspice *
1 (6 ounce) can tomato paste
3 bay leaves... or 1 tsp bay leaf powder
3 TBS Low carb Ketchup ( Heinz Low Sugar ) *
1 diced poblano pepper *
3 packets of splenda *
1 - 2 Chipotles in adobo sauce, minced. *
1 TBS SUPER HOT HOT SAUCE..... Totally optional. I use a habanero sauce.
Brown the meat and drain the fat.... at least I do..... add everything into a big pot except for the Splenda. Simmer for 2 hours on the stove, or put in the oven at 275 for 2 hours or so. Add Splenda at the end if using.
Sometimes I add a 12 ounce pack of mushrooms just to extend the portions.
This makes about 8 portions if you are a big eater like I am, maybe 12 if you are not. For 8 portions this is "about" 10 carbs, maybe 12. It all depends on portion size and if you include the optional ingredients. I eat this on days that I know I am otherwise low in carbs.
EDIT..... this is 100% optional as well, but I like it..... the zest of 1 lime can be added in near the end of cooking..... don't ask me why I did this the first time because I don't know..... but I did it and I like it.... it will change the flavor of the chili a lot, though.
Chocolate Chili
Ingredients:
2 tablespoons coconut oil
2 medium onions, diced (about 2 cups) – 18 – use 1 and green onions 1 carb a piece/no sugar…. – 6 plus + 9 for onion is 15
Anaheim peppers – 6
Adobo - 4
4 cloves garlic, minced (about 4 teaspoons) - 6
2 pounds ground beef - more
1 teaspoon dried oregano leaves
2 tablespoons chili powder - 4
2 tablespoons ground cumin
1 1/2 tablespoons unsweetened cocoa - 6
1 teaspoon ground allspice
1 teaspoon salt
1 can (6 ounces) tomato paste -25 – don’t use if this carb count is correct….stick with adobo and substitute with avocado – 3 carbs for avacado!!!
To use in place of tomato sauce, add some sweet and sour components, and salt. I usually use cider vinegar and a tiny bit of splenda.
If you want it a little redder, you can use some low carb ketchup as the sweet ingredient.
1 can (14.5 ounces) fire-roasted, chopped tomatoes - 9
1 can (14.5 ounces) beef broth
1 cup water
Directions:
1. Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.
2. In a small bowl, crush the oregano between your palms to release its flavor, then add the chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, then add to the pot, stirring like you mean it. Add tomato paste and stir until combined, about 2 minutes.
3. Add the tomatoes with their juice, beef broth, and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least two hours. Do not skimp on the simmer! Serve in deep bowls with big spoons.
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Maybe someone from Cincinnati can clarify, but I think chocolate is one of the secrets to Skyline chili.
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