Text 33529, 160 rader
Skriven 2010-01-15 19:34:21 av Dave Drum (1:261/1381.0)
     Kommentar till en text av Mike Roberts
Ärende: Diabetic Friendly Chilli
================================
-=> Mike Roberts wrote to All <=-

 MR> Diabetic friendly Chili Recipe.. does not necessarily cause huge spike
 MR> in blood sugars, but as with all foods, go easy 8-)

 MR> Ancho Macho Chilli

 MR> Ingredients:

 MR>     * 5 pounds boneless beef chuck stew meat
 MR>     * 2 teaspoons kosher salt
 MR>     * 1/2 teaspoon freshly ground black pepper
 MR>     * 3 tablespoons olive oil or vegetable oil, divided
 MR>     * 1 medium onion, chopped
 MR>     * 3 tablespoons ancho chile pepper powder or Mexican-style chili
 MR> powder
 MR>     * 1 (14.5 ounce) can diced tomatoes with green chiles
 MR>     * 3/4 cup dry red wine or chicken broth
 MR>     * 4 large roasted garlic cloves, minced)

 MR> Nutritional Information
 MR> Per Serving:

 MR> Net Carbs: 6.0 grams

 MR> Fiber: 3.0 grams

 MR> Protein: 58.5 grams

 MR> Fat: 40.0 grams

 MR> Calories: 644

 MR> Recipe Information:

 MR> Makes: 8 servings

OK, I got a question ... have you ever tried this chilli(?) recipe? I don't
understand how it can be a decent chilli without cumin or oregano - both of
which, IMO, are necessary to making chilli. Beans, of course are optional ...
as are tomatoes.

Here is a recipe I make fairly often - for chilli suppers and for ICS
sanctioned chilli cook-offs. I've included a nutritional analysis (something I
seldom do) mostly because I was curious how my chilli would stack up as a
diabetic dish. Comes off pretty well, I'd say. Keep in mind that if you leave
the beans out (not allowed in an ICS cook-off) the fiber and total protein
numbers will be lower - as well as the number of servings so the nutritional
data would have to be re-calculated. Something I'll not do just from idle
curiosity.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chilli Supper: The Recipe
 Categories: Stews, Chilies, Beef, Poultry
      Yield: 32 servings
 
      5 lb Chilli grind chuck *
      8 oz Suet
      3    Ribs celery; w/leaves
      1 ts Jalapeno powder; + more to
           - taste
     48 oz Can Red Gold tomato juice
     48 oz Can chicken broth; low sodium
    1/2 tb Minor's beef base 
           +=IN=+
     16 oz Boiling water 
      4 oz Baron's # 5640 chilli powder
  1 1/2 oz Ground cumin
  1 1/2 tb Brown sugar
  1 1/2 tb Onion granules
      1 tb Garlic granules
    3/4 tb Salt
    1/2 ts Oregano; crumbles
    1/2 ts White pepper
    1/2 ts Worcestershire powder
  1 1/2 ts Vinegar
    1/2 ts Prune juice; opt
           Cayenne pepper; opt

MMMMM-------------------------KICKER--------------------------------
  2 1/2 tb Chilliman chilli mix
    1/2 tb Ground cumin
    1/2 tb Garlic granules
    1/2 ts Salt; more to taste
     96 oz Brooks Chilli Hot beans

  This should produce 3 + gallons of chilli sauce.

  Prepare the basic recipe - down to the kicker section.

  Render the suet and cook the chuck in it until all the 
  pink disappears.

  While the meat is cooking place the celery, ground jalapeno,
  and tomato juice in a blender and puree.

  Drain beef and place it with the celery/chile/tomato juice
  in an 8 quart heavy-bottom pot. Reserve fat for another use.

  Add balance of ingredients to the pot, stirring to mix. Add
  in the chicken broth and beef base/water simmering on a low
  flame. Stir often enough to keep the chilli from scorching 
  or sticking.

  Taste often and adjust seasonings (especially salt and
  garlic) as you go - to your taste.

  When sauce is cooked, in your estimation, (2 hours or less)
  remove from heat, and refrigerate overnight. 

  The next day, re-heat the chilli sauce on a low flame until 
  heated through and at a nice low simmer. Add the "kicker"
  ingredients and cook for at least 15 minutes to allow 
  flavours to marry and blend. Add the beans and stir to
  combine. 

  With the addition of the beans, there should be 2 1/2
  gallons of chilli.

  This should serve: 32 Ten-ounce bowls

  Recipe adapted from Les Eastep's chilli supper recipe.
  I have used this recipe in ICS chilli cook-offs and have
  placed higher (ironically) that it's originator in those
  contests.

  MM Format by Dave Drum - 02 February 2004

  Uncle Dirty Dave's Kitchen

MMMMM

Nutritional Analysis provided by: 
http://caloriecount.about.com/cc/recipe_analysis.php

A site I was touted onto by Nanook of Alaska. It ain't perfect, but ...

Calories - 225; Calories from Fat - 27:

% Daily Value * 
Total Fat - 3.0g/5%; Saturated Fat - 1.0g/5% Trans Fat - 0.0g; Cholesterol -
32mg/11%; Sodium - 236mg/10%; Total Carbohydrates - 23.8g/0%;
Dietary Fiber - 6.8g/27%; Sugars - 2.0g; Protein - 20.6g; Vitamin A 2%; Vitamin
C 11%; Calcium 6%; Iron 22%
Nutrition Grade A

* Based on a 2000 calorie diet

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... The trouble with facts is that there are so many of them - S. M. Crothers
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