Peggy’s Texas Chili

Peggy's Texas Chili

Since chili has to simmer quite awhile for the flavors to blend, I like to make big batches.  This recipe makes 8 large bowls.  The nutritional info is calculated with the can of Eden black soy beans, making the recipe as written unacceptable for Induction.  If you omit the beans, as many Texans would, this chili recipe is perfectly OK for Atkins Induction!  Although many Texans say “real” Texas chili doesn’t have beans in it, I beg to disagree.  I consider myself Texan (lived here 50 years now with my Texas husband) and I find chili without beans to rich and always put one can into a big batch to mellow out the heavy spices.  And quite honestly, I’ve never had a die-hard Texan who says “no beans in chili”  back away from my chili, my husband included.  So I do hope you’ll give this one a try. 🙂

I use several different chile peppers in this recipe, but each has a distinctive flavor they bring to the chili, in my opinion.   Of course, you can change the peppers called for herein, if you can’t get some of them, but in doing so, you will definitely change the final flavor.

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Dried Ancho Chiles
Dried Guajillo Chiles

 

 

 

 

 

INGREDIENTS:

3 lb. ground beef

4 oz. onion, chopped

6 cloves garlic, minced

2   4 oz. cans chopped green chiles

1  10 oz. can tomatoes with green chiles (I use Rotel mild)

1  14.5 oz. can diced/crushed tomatoes, no-salt

3 c. water

1 T. chili powder (I use ½ Bolners and ½ Chimayo pictured below right)

½ tsp. ancho chili powder (or ¼ dried ancho pepper, seeded, chopped) 

2 tsp. ground cumin

1  dried Guajillo chile pepper, seeded and chopped

1 Serrano pepper, seeded and chopped (or Jalapeno pepper)

2 tomatillos, skin removed and chopped

1 c. cilantro, chopped

1 oz. tomato paste

1  14.5 oz. can Eden Black Soy Beans with liquid (optional)

DIRECTIONS: Over medium-high heat, brown meat and onion in large stew pot.  When done, add all remaining ingredients.  After the chili comes to a boil, reduce fire to low, cover tightly and simmer for 1-2 hours (the longer the better, so the tomatoes literally cook apart into the liquid).  Stir often to avoid scorching on the bottom of the pan.

NUTRITIONAL INFO: Makes 8 servings, each contains:  (these numbers include the optional beans)

540 calories, 32 g  fat, 10.6 g carbs, 4.73 g fiber, 5.87 g NET CARBS (less without the beans), 49.5 g protein, 935 mg sodium

22 thoughts on “Peggy’s Texas Chili

    1. Gee, I’d be rich if I had a nickel for every time someone tells me that. SURPRISE! I know that. I’m married to a Texan! All my Dad’s and husband’s family are Texans. But I STILL like beans and tomatoes in my chili (though not a lot of either one). Since I’m in Texas for nearly 50 years now, and since I’m the cook in this house, that alone makes it Texas chili IMO, whether I use any classic recipe or not. And it’s damn good chili, too, so you ought to try this recipe some time and not be as immovable on this subject. Never saw anyone, including my pig-headed husband, back away from this chili.

    2. I served this chili at lunch today. My husband kept saying how good this chili was, as he wolfed down his second bowl. So even die-hard Texans can be swayed a bit on the subject of: “beans or no beans”. 🙂

    1. It’s standard that 1 cup is a standard serving of soup/chili or an entree. for vegetables and sides, 1/2 cup is considered standard. The amount of chili in the bowl pictured is probably a serving and a half, as that bowl is quite big and I usually put 3 ladles of soup in my bowls. I have measured my soup ladle and it holds exactly 1/2 cup so that means I tend to consume a serving and a half of soups and chili……………may be shy I’m not losing right now. 😉 That’s why I’m preetty sure that is 1½ cups in that bowl. 🙂

  1. Thank you from the bottom of my heart! I’m so glad I found out about your recipes. How much would the nutritional value change if you made this with stew meat instead of the ground meat? Also my sister gave me a couple of pounds of venison stew meat from a deer she harvested. What would that do to the nutritional value? And again thank you for all you share with us.

    1. Glad you found the site, Lois. You’ll find recipes for lots of your favorite comfort foods that I have low-carbed with success. On the meat changes…………I’m only willing to generate nutritional values for recipes as written. I’m sure you can understand that if I did that for every substitution request, and allergy-change request, I’d never get unchained from my calculator. Takes a lot of time, after kitchen experimentation, to calculate and type up a recipe to post from the get-go, so I’m just not willing to recalc a recipe. That said……..there are tons of free food trackers on the net, with no fees to set up an account. Most use the USDA foods database. I use Fitday.com (a little slow, but easy to learn to use) just because it’s the first one I hooked up with and now, I have so many custom foods and recipes loaded there I’d be crazy to switch to one that might be better. It’s easy to input the ingredients, get a total recipe number and divide by the servings. Fatsecret.com, another popular tracker, can even be set up in your user preferences to subtract the fiber automatically for you. But I didn’t care for it myself for loading recipes. I didn’t find that one so user friendly. MyFitnesPal.com is another popular tracker, but I’m not familiar with that one at all.

  2. cathie

    I have to be careful with how “spicy” I make my food… so on a scale on 1-5 how hot is this recipe as written. I usually can take the canned chilies and the regular chili powder from the grocery store and probably the Rotel mild but not usually jalapeno or anything like that….suggestions?

    1. I don’t like my food too hot either. Anchos and guajillos are not hot. The seranos are hot like jalapenos, so that would be the one you will want to use cautiously. Add maybe just half, or omit it. I’d rate this chili around a 2? It tingles my tongue but doesn’t take my breath away eating it. I don’t like real spicy food either. 🙂

  3. Deborah Wagner

    Made this for a bunch of non-low carbers and they all raved. Did add salt, red onion, cheese, and a dollop of sour cream on top. Also I used beef broth for the 3 cups water. Thanks for another winner. Deb

    1. Oh, I’m so pleased you and your non-LC’ers liked this recipe, Deborah. It’s my fav chili recipe now. I’ve gotten so addicted to guajillo chilis I add a little to all my Mexican recipes now. Something about the combination of chiles in this particular recipe that just tickles the right taste buds for me. 🙂

  4. kathy

    The chili sounds fantastic and I can’t wait to try it! I recently tried black soy beans and loved them…much better consistency than “regular” beans. Thanks for all the great recipes.

    1. buttoni

      Yes, I like how the black soy beans don’t fall apart with cooking/reheating as pintos do in chili. Hope you like this recipe. It’s our favorite.

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