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Low Carb Cincinnati Chili

2 lbs ground beef
1 quart water
1 (6 ounce) can tomato paste
12 lb fresh sliced cremini mushroom
1 onion, chopped
1 green pepper, chopped
2 garlic cloves
2 tablespoons chili powder
2 teaspoons salt
1 teaspoon cumin
1 teaspoon Worcestershire sauce
1 teaspoon black pepper
12 teaspoon allspice
12 teaspoon red pepper flakes
12 teaspoon cinnamon


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.

Source: www.food.com