Sometimes are taste buds need to be tickled with spice and this dish does the trick! We just celebrated our 40th annual Chili Cook Off in Ajijic, Jalisco, Mexico and the entries were magnificent. This event is held every February with a parade, great music, and a variety of expats visiting from across the globe. Next year I may enter this recipe with a bit more kick by adding just the right amount of jalapeno peppers. This recipe only serves 6 so if you want to double the amounts of all ingredients you could freeze some for a quick addition to any meal. 1/2 cup serving size: Net carb 3; Calories 387; Fat 24; Protein 33.
INGREDIENTS make it UNIQUE, twerk it your way, according to your taste:
2 pkg ground beef at Wal-Mart Mexico, or 1 pound ground beef in USA
1 Pkg Penaranda Chorizo NO Sugar, gluten, or 1 pound sausage in USA
1 poblano pepper diced
1 tablespoon minced garlic (we use the Costco jar of garlic)
1 1/2 cup Chicken Broth
2 can tomato paste (look for low carb paste and sauce)
1 teaspoon Tony Chachere’s Creole Seasoning or tsp chili powder in USA
Brown meat, brown onion and garlic, put all into crock-pot, add tomato paste and chicken broth. WAIT to taste then season with Chapala Hot Sauce.
DIRECTIONS FOR THIS SPICY CHILI “COOK OFF”
A) Brown beef and chorizo and save the drippings
B) Brown the onion and garlic in coconut oil
C) Transfer all drippings to crock-pot and add the rest of the ingredients
D) Cook on high for 5 hours – or – on low for 8 hours
E) Serve with shredded cheese, a dollop of sour cream, sliced green onion for garnish