LOW CARB DAILY CHECK IN CHALLENGE

Linda,
Here is my chili recipe. I make it almost every Sunday from October through April!

1 lb ground meat (venison, antelope, beef, or turkey)
1 large onion, chopped
3 cloves crushed garlic
2T chili powder
1t sea salt
2 t ground cumin
2t dried oregano
2 t cocoa
1 can whole black olives, drained
1 t red pepper sauce
2 cans stewed tomatoes, undrained (sometimes I use diced instead)
2 15-16 oz cans chili beans
green chilies and jalapenos to taste
cheddar cheese and sour cream for garnish

Brown meat, onion, and garlic in 5 qt stock pot.
Add remaining ingredients, except beans, cheese, and sour cream.
Break up tomatoes.
Heat until soup boils. Reduce heat and simmer 1 hour, stirring once in a while.
Stir in beans and return soup to boil. Simmer uncovered for 20 minutes.
Plate, garnish, and serve!

Enjoy!
Tiffany

That sounds so good - a bit like our chilli con carn'e, but more flavour with all the herbs and spices, olives, cocoa,chillies and jalopenos.
It would be quite okay for LCarb if it was cooked without the beans.
I'm hungry for it! Thanks for posting Tiffany x

I'm gonna try this without the beans. Wonder if I could fix it in the Crock Pot? It sounds delicious!

It works in the crock pot just fine - you just need to precook the meat, onions, and garlic. Set to low and let it cook all day! The longer it simmers the better it tastes!

Thanks, Tiffany! I might make this tomorrow! Can't wait to try it I love crock pot meals!

Here is my recipe for jambalaya. I omit the rice and I like it better using pureed tomato instead of stewed. I also omitted the shrimp this time just because with the chicken and sausage and seasonings the shrimp sort of lose themselves in there anyway. I had to rework the carbs because the original recipe included rice. I have listed nutritional value below and a serving is appx. a cup.



Easy Slow-Cooker Jambalaya

Servings:8 Servings

Prep Time:20 minutes

Cook Time:5 hours

Ingredients

2 large boneless, skinless chicken breast (can use thighs)
1 pound smoked sausage, cut into 2-inch slices
1 large onion, chopped
1 large green bell pepper, seeded and chopped
3 stalks celery, chopped
1 (28 oz.) can diced tomatoes with juice (I use stewed)
3 cloves garlic, chopped
2 cups chicken broth
1 tablespoon Cajun or Creole spice mix
1 teaspoon dried thyme
1 teaspoon dried oregano
1 pound extralarge shrimp, peeled and deveined

8 Servings:
Amount Per Serving
sodium:621 mg
fiber:2 g
calories:457
cholesterol:216 mg
protein:43 g
saturated fat:7 g
fat:22 g
Carbs I estimated are appx 9.1


directions

Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.

Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.

Hmmm.. I'm thinking the chili on Thursday night and the Jambalaya on Saturday!

Me too Angie I have to try these!

These both sound delish! I've never had chili with cocoa in it. I'll have to try it. Everyone keep posting recipes!! I love them!!

Tiffany's chili is in the crock pot simmering on low as we speak!

Jaime, the jambalaya sounds wonderful! Especially since we had our first snow today!

And I don't know what it is about the cocoa in the chili, but it seems to cut the acid tang from the tomato. It's something I grew up with, so chili never tastes quite right to me without it! I'm not sure where my mom learned it...?

Tiffany