Chareva’s Kitchen: Chili

      56 Comments on Chareva’s Kitchen: Chili

I’ve been threatening to share some recipes we use at home, so here goes. First installment of Chareva’s Kitchen. (For those of you who don’t know, my wife’s name is Chareva.  Yes, it’s unusual.  Comes from two names in her family, Charlotte and Keva.)

This is a simple recipe for chili. The girls like some beans and more tomato sauce in theirs, but that makes it more carb-dense than I can handle, so this is the one Chareva cooks for me. I like mine on the spicy side, so depending on your taste, you may want to back off the spices a little.

The recipe below makes enough for two BIG bowls of chili, so if you’re feeding an entire family, double or triple the ingredients as necessary.

Ingredients (which we finally wrote down while making a pot of the stuff):

  • 1 1/4 lbs. Hamburger. (Do NOT get the 90% lean. You want the fat in this dish.)
  • 1 small or medium onion, chopped
  • 1/2 small can tomato paste (3 ounces, in other words)
  • 1/2 can tomatoes or 1 large tomato chopped up. (Some cans of tomatoes include high fructose corn syrup. Don’t go there. Read the label.)
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon garlic salt
  • 1 1/2 teaspoons Tabasco or other hot sauce
  • 1/2 chopped green pepper (totally optional)

Start browning the hamburger in a pot. Toss in the onions and green peppers when the hamburger is maybe halfway browned, mix them up and continue stirring occasionally until the hamburger is cooked.

Toss in the rest of the ingredients and stir them into the mix. Reduce heat to low and simmer for 10 minutes. Depending on how much fat was in the hamburger, you may want to add a few tablespoons of water.

That’s it. Serve. I put a little shredded cheese and sour cream on mine. That makes it perfect.

There are about 25-35 net carbs in the whole pot of chili, depending on how much onion and tomato you add. So figure roughly 15 carbs in a big serving.

Oops, I almost forgot to mention:  I realize liver is health food, but I don’t like the way it tastes.  The first time Chareva made this version of chili for me, she suggested swapping in liver for some of the hamburger.  Good idea.  I got some liver in my diet, and the chili just tasted like chili to me.  I guess the moral of the story is that if your kid (or husband) doesn’t like liver, put it in something that hides the flavor.

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56 thoughts on “Chareva’s Kitchen: Chili

  1. Becky

    Can you spell your wife’s name phoenetically? Can I spell phoenetically?

    Thanks!

    It’s pronounced Sha-REE-va.

    Reply
  2. Becky

    Can you spell your wife’s name phoenetically? Can I spell phoenetically?

    Thanks!

    It’s pronounced Sha-REE-va.

    Reply
  3. Becky

    Thanks 🙂 Now it won’t trip me up as much when I read through a post and come across that name. Also, thanks for the recipe, please keep them coming. Us Paleos with ADD have a hard time repeating recipes very often as our attention spans aren’t very go–oh look! A butterfly!

    Reply
  4. Becky

    Thanks 🙂 Now it won’t trip me up as much when I read through a post and come across that name. Also, thanks for the recipe, please keep them coming. Us Paleos with ADD have a hard time repeating recipes very often as our attention spans aren’t very go–oh look! A butterfly!

    Reply
  5. Kristin

    Chareva’s recipe is pretty much the same as mine, simple and tasty. I used to use a lot of beans as well as I really like beans but no longer do as it pushes up the carbs too much. I make my own chili powder using some nice hot NM ground chile and smoked paprika (yep, an expat NewMexican.) I’ll also do stew beef instead or recently some elk chuck steak.

    I chuckled at the addition of the liver. I do the same with meat loaf and I’m not above having some thin rye crackers with good liverwurst or chicken liver pate. I also balk at the taste of liver so try to find ways to get it into my diet.

    Reply
  6. Kristin

    Chareva’s recipe is pretty much the same as mine, simple and tasty. I used to use a lot of beans as well as I really like beans but no longer do as it pushes up the carbs too much. I make my own chili powder using some nice hot NM ground chile and smoked paprika (yep, an expat NewMexican.) I’ll also do stew beef instead or recently some elk chuck steak.

    I chuckled at the addition of the liver. I do the same with meat loaf and I’m not above having some thin rye crackers with good liverwurst or chicken liver pate. I also balk at the taste of liver so try to find ways to get it into my diet.

    Reply

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