Classic Chili Con Carne 7 Net Carbs Recipes

LOW CARB CHINESE SWEET-AND-SOUR PORK - 13 NET CARBS

Steps:

• Heat oil in large skillet or wok over very high heat.
• Add pork and stir-fry until browned on all sides, about 2 minute.
• Add onion and bell peppers; saute until just soft, about 3 minute.
• Add garlic and saute until fragrant; about 30 seconds.
• Add pineapple, tamari, hoisin sauce, and chili sauce; cook until sauce thickens, about 3 minute.
• Remove from heat; stir in sesame oil.
• Serve over lettuce and garnish with sesame seeds.

CHILI SIN CARNE

Steps:

• chop onions in pretty big pieces, heat some olive oil in a big pot and let the onions fry on high heat until they brown a little bit.
• in the meantime, remove the core from the peppers and cut them in big chunks.
• put them to the onions and fry them together.
• half the chili peppers, remove the core, cut halves in stripes and put them into the pot.
• put in the soybeans and red lentils and fry everything together for a few minutes.
• if everything is well fried and the bottom of the pot beginns to brown, pour in the beer/wine.
• let it reduce for about 3min, still on high heat.
• reduce the heat to medium and pour in all the cans (no need to strain) and put in all spices.
• dissolve the chocolate into the pot and mix thoroughly.
• let everything simmer for about 1h with no lid, check regularly to mix well because it tends to scorch - rule of thumb: the longer it sits on the stove > the thicker it gets > the lower the heat should be.
• it's done, when the consistency isn't runny anymore.
• Serve chili with guacamole, slices of chili peppers and fresh bread (gluten-free when needed).