Wed, Sep-26-01, 09:02
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New Member
Posts: 19
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Plan: Eat, Drink, and Be Healthy
Stats: 203/182/145
BF:
Progress: 36%
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I found a very good way to make a quick spicy chili in the crockpot. I used Rotel's Diced Tomatoes and Green Chilis in the variety called Chili Ready. It was 30 carb grams per 14 oz can, but there are not any other carbs to add to the recipe, unless you add more onions.
I browned 1 1/2 lbs of round steak cubed. I added the cubed steak and can of tomatoes to the crock pot. I added a few diced onions, a dash of cayenne flakes, and a dash of whole cumin, but it would have been fine without. I cooked it on high for 2 hours. I think more time on high would have been OK. The tomatoes have a llittle starch in them, but the resulting chili is still thinner in texture than traditional chili. I find it acceptable in texture and the taste was Tex-Mex traditional. I suggest grated sharp cheddar on top.
It makes 4 big servings.
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