Low Carb Cincinnati Chili Recipes

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic until meat is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain ground beef in a colander.
• Transfer meat mixture to a slow cooker; add tomatoes sauce, diced tomatoes, crushed tomatoes, jalapenos, Worcestershire, taco seasoning, cumin, garlic powder, onion powder, oregano, salt, and pepper and stir to combine. Cover and cook, adding water as needed to thin out chili, on Low for 8 hours.

Steps:

• In a 4qt-6qt soup pot or Dutch oven --
• Brown ground beef until fat and liquid are 90%-95% evaporated. Be careful not to carmelize. Remove from pot.
• Saute onion, green pepper, garlic until soft. Be careful not to carmelize.
• Add browned ground beef + liquid to sauted mixture, along with slice cremini mushrooms and cook 10 minutes to soften mushrooms.
• Stir in spices and Worcestershire sauce to coat, 3 minutes.
• Stir in tomato paste to coat, 5 minutes.
• Add water, mix well.
• Bring to boil, then simmer 1 hour uncovered over low-medium heat to reduce and condense.
• Cover, simmer 2 hours over low heat.
• Serve in bowls topped with cheese.

Steps:

• Bring 2 cans of beef broth to a low boil, add beef. Work with potato masher to smooth and break up chunks. Cook until smooth texture is obtained about 45 minute Cool and remove fat from surface with turkey baster or spoon.
• Add chili powder, onion powder, cinnamon, cumin, cardamom, allspice, ground cloves, bay leaf, chocolate, tomato sauce, Worcestershire sauce, cider vinegar, and sugar, mix well. Bring to a boil then lower to a low simmer until it reduces and thickens, stirring occasionally about 1.5 hours.
• Cool and refrigerate over night.
• Reheat thoroughly and Serve over spaghetti. Top with shredded cheddar cheese, raw white onion, hot sauce and oyster crackers as desired.