jrustdc Posted September 24, 2012 Share Posted September 24, 2012 I make it with ground turkey and chicken or turkey broth, depending what I have. It's super yummy. Mine has been thick, too, and I cook mine in a crock pot where it doesn't lose much moisture, so I am assuming it's supposed to be think. We eat it on spaghetti squash. Sooo good. Edit: I forgot to say I have some in the crock pot right now. Link to comment Share on other sites More sharing options...
kb0426 Posted September 27, 2012 Share Posted September 27, 2012 I had this for dinner tonight! It is a great plan ahead meal to cook on the weekends and eat throughout the week. The avocado on top MAKES it heaven in my book! Link to comment Share on other sites More sharing options...
MingoNW Posted October 6, 2012 Share Posted October 6, 2012 I am making this today. I may half the chili powder amount since I'm not a big spicy fan. I also highly recommend this recipe for Cocoa toasted cauliflower http://www.theclothesmakethegirl.com/2011/01/11/cocoa-toasted-cauliflower/ and ethiopian chicken legs http://www.simplyrecipes.com/recipes/chicken_drumsticks_ethiopian_style/ Link to comment Share on other sites More sharing options...
idauria Posted October 12, 2012 Author Share Posted October 12, 2012 The chili does come out rather thick. The good thing about chili is that you can always add more stock and make it the consistency you like. I also think chicken stock would work just as well. All the flavors marry well so I don't think switching broth would make a difference. Link to comment Share on other sites More sharing options...
MingoNW Posted October 12, 2012 Share Posted October 12, 2012 I tried to find compliant Beef broth yesterday at whole foods and could not find any, much to my surprise. They put a lot of stuff in beef broth! I bought veggie stock, wasn't sure how the chicken broth would work, plus I'm not sure there was any compliant anyway... Good grief! The things they put sugar in... SO making another batch this weekend. Gobbled up the other one fast. LLLLLOVE it with avocado Link to comment Share on other sites More sharing options...
kb0426 Posted October 13, 2012 Share Posted October 13, 2012 My favorite way to eat this now is to take a portion, add a bit more stock, throw in some frozen spinach and heat this up. I then fry an egg, or two, and then add chopped avocado. So good! Link to comment Share on other sites More sharing options...
Susan W Posted October 14, 2012 Share Posted October 14, 2012 I have a huge vat of this bubbling on the stove right now. I used home made chicken stock which I always have in my freezer. Avocados and cilantro at the ready. Oh, and my roasted hatch chili peppers are about to go in. Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted October 22, 2012 Share Posted October 22, 2012 I've been playing around with this and came up with a recipe we could live with and love. For veggies I use diced carrots, celery, peppers and onions along with baby portabella mushrooms, tomatoes, pumpkin puree and homemade beef stock. So yummy and filling. I keep it in 16 oz containers in the freezer so my hubby can pull one out and toss in the fridge the next day for lunch. I need another freezer just for soups/stews and chili! LOL Link to comment Share on other sites More sharing options...
Susan W Posted October 22, 2012 Share Posted October 22, 2012 I've been playing around with this and came up with a recipe we could live with and love. For veggies I use diced carrots, celery, peppers and onions along with baby portabella mushrooms, tomatoes, pumpkin puree and homemade beef stock. So yummy and filling. I keep it in 16 oz containers in the freezer so my hubby can pull one out and toss in the fridge the next day for lunch. I need another freezer just for soups/stews and chili! LOL Sharon is this all added to the chocolate chili or is this an entirely different recipe. No meat in it? Either way, it sounds good. Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted October 22, 2012 Share Posted October 22, 2012 oh yeah, I used the same spices as the recipe calls for and 2lbs of ground beef. To me that's the best combination of veggies for the chili, texture wise. I tried other veggies but the texture of them made me gag, LOL. I now have eight 16oz containers of chili in the freezer. Link to comment Share on other sites More sharing options...
Susan W Posted October 22, 2012 Share Posted October 22, 2012 oh yeah, I used the same spices as the recipe calls for and 2lbs of ground beef. To me that's the best combination of veggies for the chili, texture wise. I tried other veggies but the texture of them made me gag, LOL. I now have eight 16oz containers of chili in the freezer. Oh got it...it sounds really good. The pumpkin puree part really intrigues me. Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted October 23, 2012 Share Posted October 23, 2012 It is really good! Link to comment Share on other sites More sharing options...
Susan W Posted October 23, 2012 Share Posted October 23, 2012 It's time to make more, so I am adding pumpkin. Thanks for the idea. I don't think I would have thought of that. Link to comment Share on other sites More sharing options...
Alexandra Kreiman Walters Posted November 3, 2012 Share Posted November 3, 2012 I make this in the crockpot often. I don't bother to brown anything. I just add all the ingredients, including the ground meat (still frozen) and cook on low all day. I'm sure it's better cooked the "right" way, but I make this when I need something thrown together in the crockpot all day. I'm an Okie now, so I have to use Rotel instead of fire roasted tomatoes. I think it's a law here. I doubt Rotel is Whole30 compliant, so I wouldn't use it if I were doing a Whole30 right now. Link to comment Share on other sites More sharing options...
Susan W Posted November 3, 2012 Share Posted November 3, 2012 I just went and looked at my lone can of Rotel in the cupboard. Everything is fine, but I don't know what Calcium Chloride is. I think that's what it says...hard to read because there is a wrinkle in the label right at that word. Off to Google. According to Google, Robin and Tom, Calcium Chloride is okay. It's a type of salt and is used to help tomatoes keep their shape and not break down in the can. Link to comment Share on other sites More sharing options...
Alexandra Kreiman Walters Posted November 3, 2012 Share Posted November 3, 2012 Thanks! I love my Rotel. I might actually take this to my weekly potluck and convince some non-Paleo Okies to eat it. Link to comment Share on other sites More sharing options...
Susan W Posted November 3, 2012 Share Posted November 3, 2012 Yes, I think I could simply eat Rotel as a side dish. I love it in my tuna salad with home made mayo. Link to comment Share on other sites More sharing options...
bratdoll Posted November 9, 2012 Share Posted November 9, 2012 hmm. the cocoa sounds just... ehhhhh, what? Not sure about this... Link to comment Share on other sites More sharing options...
Susan W Posted November 9, 2012 Share Posted November 9, 2012 hmm. the cocoa sounds just... ehhhhh, what? Not sure about this... It just adds a nice richness. Have you had Mole sauce? It's made with cocoa. Link to comment Share on other sites More sharing options...
bratdoll Posted November 9, 2012 Share Posted November 9, 2012 It just adds a nice richness. Have you had Mole sauce? It's made with cocoa. Nope, never heard of it! But this sounds interesting! Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted November 9, 2012 Share Posted November 9, 2012 Oh I love Rotel too, but never thought to look and see if it was compliant, now I will be sure to stock some in the pantry. Link to comment Share on other sites More sharing options...
Snicci Posted November 12, 2012 Share Posted November 12, 2012 Made this last night. It's AH-mazing! Link to comment Share on other sites More sharing options...
Tasha Posted November 17, 2012 Share Posted November 17, 2012 I made this last night too. For those worried about the chocolate-ness it doesn't taste like chocolate at all (to me, anyway). It is just a different flavor profile, less tomatoey, and a nice change. For us it wasn't spicy enough (but a good heat for the kids) so we sprinkled some chipotle powder on top and that was delicious! Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted November 25, 2012 Share Posted November 25, 2012 Instead of 2lbs of ground beef I now use a pound of sausage and ground beef each for variety. Link to comment Share on other sites More sharing options...
Guest Wheat on Trial Posted February 9, 2014 Share Posted February 9, 2014 Read through this thread looking to see if I can add some veggies to this (making it for the first time this week, and have some carrots, onion, and celery I'd like to use up) I see a few folks have done it - anybody else have any opinions on putting some extra vegetables in? Link to comment Share on other sites More sharing options...
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