A Midsummer Night’s Blog

Puck’s Huge Batch of Low-Carb Winter Chili

Filed as General, Recipes on February 4, 2015

(Low-Carb mostly)

Requires a large stock pot and takes 3-4 hours.

Ingredients:

• 4 quarts H2O
• 4 lbs. ground beef
• 2 lbs. ground sausage
• 2 lbs. ground turkey
• 4 teaspoons cinnamon
• 4 teaspoons cumin
• 3 teaspoons salt
• 8 teaspoons chili powder
• 4 teaspoons black pepper
• 2 teaspoons red pepper
• 2 teaspoons allspice
• 4 six-oz. cans tomato paste
• 1 large can diced tomatoes
• 2 green peppers chopped
• 1 red pepper chopped
• 3 cups shredded frozen spinach
• 2 yellow squash chopped
• 2 zucchini chopped
• 1/4 cup soy sauce
• 6 small onions chopped
• 8 cloves garlic mashed
• 1 can of pinto beans (cheating here)

Directions:

1. Brown the meat in a frying pan (I did this in batches), drain the oil, then add all the meat to a large stock pot.
2. Add the other ingredients, cover with aluminum foil, and simmer for 3 hours while stirring semi-regularly.  (You don’t want to scorch the bottom of your stock pot.)
3. I recommend serving with a big dollop of sour cream (or cream cheese) in the bowl and a healthy sprinkle of shredded cheese over the top.  It is three shades of awesome-town.
4. Eat yourself into a coma when the chili is ready.
5. Take what you cannot eat and freeze batches in gallon-sized zip-lock bags.  One gallon-sized zip-lock bag feeds two adults a big meal on a lazy day when you don’t want to cook.

Additional Notes:

Instead of chopping, you can just as easily shred or even blend the vegetables listed above.  The goal is to cook them down to add body and thicken the chili.  Shredding squash and other veggies like this is a great way to sneak healthy foods into your kid’s diet.

I have no idea how much chili this makes or what the final carb count is, but it is a lot of chili and not very many carbs.