Well, this was just about the most entertaining (and stressful) thing I've ever watched. I cheered out loud when I saw the look on your face after you tasted my chili. ;) Thank you for giving it a try! Love all of your videos! :)
Wow! Thank YOU for making a great recipe and for being a great sport about the Cook-Off! These battle videos are always done in good fun, but I try to make them as fair as possible. Thanks for popping in to say hi. Can’t wait to try more of your food! 🙂❤️
@@libertygal I've never tried this one in an Instant Pot, but I'm sure it would work great. I'd probably cook for 15 minutes at high pressure with a natural release. You might up the spices a bit...seems like you always need more when you cook in the IP. :)
I’m happily married for nearly 46 years, and I’m sure my hubby is secure enough for me to openly declare my love for you... in an “I love your personality and videos” kind of way‼️😆💞
I am from a Cuban Heritage and we make a similar ground beef meal call Picadillo. Same green peppers and similar spices but we also add green olives, bay leaf and vinegar. Oh we leave out the chilli powder. Not spicy but still delicious.♥️
Sorry you aren't feeling well. Hope you get better soon. Love your videos...Thanks! I have used the black soybeans. Brand is Eden Organic. Hard to find in stores though I did see them in Sprouts once but can no longer find them except online...not cheap but they do satisfy me when craving beans and yes, I live in Texas AND I enjoy beans in my chili sometimes 😊 to each their own. These black soybeans have 8gm total carbs and 7gm dietary fiber, so 1gm net carbs per 1/2 cup serving. Pretty clean with only Organic Black Soybeans, water and Kombu Seaweed. Get well and keep making these great videos, please. Hope you are getting settled and happy in your new home.
I think i would add crackling pork rinds the last half hour, but you would have to add a little more beef broth. give it a little crunch without the carbs.
I made this recipe today. OMG!!! So freaking good! 🤤I used a can of Rotel -hot instead of diced tomatoes and put in a cup of spicy boiled peanuts. Thank you Mr. Falutin and thanks you that low carb life. ❤
Chili is always better the next day! But to be as fair as possible, I make recipes EXACTLY as written. These were both better the next day, for sure! (For those that like thicker chili, cooking for that long does help drive off the moisture that refrigerating wouldn’t do.)
Yes. And that emphasises this isn't actually making the recipes exactly as the recipe. The 3+ hour chilli, sure, but the 1 hour chilli was then left to sit for 2 hours and reheated, intensifying it's flavour. To compare the two recipes precisely, the 1 hour chilli should have started cooking an hour before the 3 hour chilli was ready.
What a great idea for texture as well as using a part of the broccoli most of us toss out! I bet it absorbs the chili flavor and gives the feel of a firm bean. 👍🏻
If you want to try this I suggest you cut the pieces of broccoli up and then I saute them and salt and pepper and a little bit of chili seasoning before I throw them in the chili I find this helps soften them and helps them absorb flavor I have made my chili like this for a long time and even after being cooked all day and reheated several times because I usually make a big batch the consistency of the broccoli stays the same ala dente and it truly does seem like a bean to me
So glad I came across your channel, I love chili and am glad to find a low carb option. Love from the Caribbean. Your personality and perspective won me over straight away so immediately subscribed
Chili is an individual taste. Whatever a person wants in their chili is ok. Regardless of what some people think there is no official recipe or ingredient list for chili. If you live in Texas and believe beans in chili is heresy then don't put beans in your chili, but I know some Texans do like beans in their chili. I think that outside of Texas, most people put beans in their chili. A lot of people, especially from Cincinnati, like their Cincinnati chili. To me it has some strange ingredients in it and I have tried it several times and I just don't like it. My mother made chili fairly often when I was growing up. Her chili had a good flavor but was bland to my taste today. I think the only seasoning she put in it was chili powder, and not too much. I always perk up when somebody is cooking a chili recipe, one of my favorite foods. Enjoyed this video.
Hey Wes! Just found your videos a few days ago and I love them!! Wish I had found you sooner, lots to catch up on. Am doing keto again, so I'm very grateful for all the cook-offs. Your warm personality and generous spirit shine through all the crazy B.S. on RUclips. Keep those videos coming, sugar. Thanks!
Wesley, anytime you post you are just fine!!!! Good to see you posting. I am Texas native born and bred and contrary to the rest of the country's belief...we DO use pinto beans in our chili. Keeping in mind the Chili Capital of the World is Terlingua Texas, and THEY say real chili has no beans. Not so for most Texans. I just take all my grams of Carbs in the beans and eat no carbs at all on Chili day! Can't wait to test these recipes
Wes. You have added so much joy to my life. I have been recovering from foot surgery and going through all your videos. Thanks for being your authentic self. I even ordered oat fiber to make the biscuits. The keto lasagna with the chicken breast from the deli was fabulous and my family didn’t even know. I plan on making most of the recipes and will go to the links to get the precise measurements. ❤️🥰
I found your channel yesterday and am so excited that I did! Your spirit is awesome; I’ve watched like ten of your videos already. Thank you for the hard work you put into these! You’re saving me time and money.
My chili recipe is similar to that low carb life. It's the jalapeno that really makes this work. The tomato paste also adds the richness, although people will say it's not keto. I am on cheto now, so I am ok with it. I make 3 pounds and I do one pound ground beef, 1 pound of stew beef but give it a good chop for larger chunks and then a pound of natural smoked sausage, chopped to give a texture of beans.
I add finely diced mushrooms to bulk up my chili, to make it a bigger serving and keeping the cost down since meat can get pricey! Plus mushroom soak up all those great flavors.
My issue with boiled peanuts, is shelling them. I can only find them in the shell, and CBA to stand there and shell out a can's worth to go in the pot again. However, the one time we tried it, the wife and I both liked it.
Wes....I truly hope you get better soon! Beans are an OPTIONAL side garnish for Chili Con Carne. Which is what both dishes are called ......Meat Chili. ..the southwest creation. You put on a great show! Thanks for all your wonderful work!
This is a comment about using boiled peanuts. I am not a chili snob, but I am an aficionado. I like Texas style, Southern Style, and Cajun style, yum to all. First, unless from the South or you make them yourself, canned is your only option. The canned variety I use still has the shell. There are usually two flavors (spicy and regular), I recommend regular so more flavor of the chili is absorbed. I drain them, shell them, and added them just as I started the simmer phase of cooking. Give them at least an hour, three is better. Now, the result - Southern Chili with tomatoes and beans is the style I selected. I used the That Low Carb Life basic recipe. When done, the peanuts were a fantastic addition. My can of peanuts had no cards, just 3 grams of fiber (labeling). The taste was about in-between a Kidney and a Pinto bean along with very good bean-like constancy. This turns KETO chili into just another variant of chili. You must give this a try if you like chili with beans - very impressed, no compromise, low carb. Oh yes, remember portion control, you are going to want to eat the whole pot - which if you are on one meal a day - you CAN!!!!!
You are totally adorable, Wes! Us Aussies are loving you too. Have personally loved your videos, expressions both verbal and facial. Your 'catch phrases make me laugh so much!! Love your work! Thank you for being a trouper! Hoping you're feeling much, much better soon! GOD bless you!
Yea, another awesome video, Wes! I hope you are feeling better, and adjusting to Indiana. My uncle lives in Fort Wayne, and I shudder when he describes Winter there. I'm a "southern" girl too, but I'm from Southern California (my momma is from North Carolina), so my southern roots run deep on both sides of the U.S.! I'm making me some Chili this week, going to try the one from That Low Carb Life. Thanks for taking the time to test these recipes! Take care of yourself!
We're beans in our chili people but then again we're from San Diego. Haven't made chili since going low carb. Thanks Wes! Glad you're back. Feel better!!
I love black soy beans! I am a huge bean lover and they have been life savers on keto. they taste great and my favorite way to have them are with cauliflower rice, chicken, and onion with Mexican style seasonings. so good!
For those who like beans in their chili, canned organic black soy beans are excellent! They are high in fiber, low in net carbs and VERY versatile! Also, for what it contributes, one or two teaspoons of instant coffee would do just as well.
I'm new to your channel and already love it. Could you please find and compare some Keto gravy recipes. Biscuits and gravy is something that I as a southern man need in my life.
@@HighfalutinLowCarb I saw that. I was wondering of you had done like I've seen on other videos of yours and do a comparison of a couple different ones.
I recently discovered your channel in the past few weeks and am addicted! I have already tried several other recipes you reviewed and can't wait to try these chilis this fall/winter. I also wanted to say if you are still in Indy. Welcome to my hometown! I hope you love it here.
Yes the black soy beans are great in anything where you might want beans. I’ve even used them as refried beans- just doctor up the spices a bit. Feel better 💖
my wife and I just started couple of weeks ago with the keto diet and scrolling around youtube we found your channel and my wife couldn't be happy everytime we watch this she is so excited when you get ready to taste something the face and expression you make just makes my wife day she will watch 10 videos in a row thanks for all the good tests and the step by step to make its great one of the best on youtube buddy thanks for the hard work you should be doing low carb life on food network
I just made the second recipe in the video. I followed the recipe exactly and tasted it after one hour of simmering to correct the seasoning if needed. Well, I had to doctor it up with olive oil, bacon fat, Goya Sazon, Goya ham flavoring, chipotle powder, and a little unsweetened cocoa powder. I continued simmering another two hours. Now it tastes wonderful.
The best bean replacement I've tried is black soybeans! Only 1 net carb per 130grams. I made my own refried beans out of it and was amazed how similar it taste to pinto beans.
For those that like chili with beans but dont want to add soy, get a daikon radish, chop it up into bean size pieces, saute it in what every oil you want to brown it a little, add the spices stir it around to heat up the spices then add your canned tomatoes and simmer a bit, this will help the "beans" take on the chili/spice taste. Pour in your other liquids stir it up and then pour into meat and veggie mixture, cook for an hour or 3 if you like. This gives the chili the mouth feel of the beans and only a hint, if any of the radish. I love it.
I LOVE making the Low Carb Life chile cause it's super easy and I'm a guy though I'm a pretty decent cook. Easy to get ingredients and not too expensive. I usually double the recipe with 3lb of meat and have chili to eat on for 3-4 days and it DEFINITLY helps if you let the chili settle for at least an hour, trust me.
Hi again, I had a keto coach years ago, really just a friend I knew on Facebook. But anyway she told me when she cooked her chili, she took the stem from her broccoli, and diced it up into tiny little bean-sized pieces and she thought that that made a good mock “bean” in her chili. I don’t know I might try it sometime.😂🎉
Thanks again for putting in the work to narrow down all the low carb recipes out there for those of us with no extra time or money to waste on not so good recipes.
To replace the "beans" in my chili, I use 1/2 pound of stew meat, and use kitchen shears to cut the meat into smaller pieces, brown them first, remove from pan, THEN start the hamburger and other ingredients. Add the cooked stew meat "beans" after the hamburger is browned...😃and continue with the rest of the cooking process. You're welcome!💖
The chili I grew up on was NOT ground, but chunky-er texture beef, so I like where you are coming from with using small stew meat chunks. I long for the thick “ eat with a fork” chili in my childhood dreams!
Wesley, you should do Keto/low carb cookbook reviews and “pick a blogger” reviews of recipes from specific bloggers. You could pick a cookbook or a blog and do a couple of recipes from it or do a whole meal from it. With your personality the videos would be so entertaining and you could still follow your mantra of not giving out the measurements. I LOVE your videos! Please don’t ever stop making them.
The black soybeans work but the texture is way diff than a bean. Kidney beans are soft and little mushy when you bite into the but soybeans retain a 'snap' to them, they are not soft. When I want to see a bean in my chili, I use the soybeans. After watching Wes I am going to try to try the winning recipe and leave the beans out. Great video, Wes!
Agree. I have found that boiled peanuts works great as a bean replacement in chili!! (Can’t remember if I mention that in this video… this one is pretty old.)
I add a can of Southern boiled spicy peanuts to replace beans. Takes a few minutes to shell them but I love it! And you can't really taste the peanut flavor after simmering. Wal Mart here in Southern Indiana has cans of it. Look in the canned veg. Isle.
Awe! You are such a sweetheart! I’m sorry that you have been under the weather. I hope you feel better real soon. I’m looking forward to watching these chili videos. I had already decided to make some Chili for dinner tonight. One of your video’s will help me.
Hey, Wes---sorry you're feeling crummy. Stay inside and take care of yourself. So good to see you, for us in fandom--but probably not for you to push yourself while sick. I'm gonna try these for sure. Thanks for doing this.
The part about browning everything properly is very smart that gives you a ton of flavor. But onions take longer. What you’re looking to do is caramelize the onions in about eight minutes you just need to keep stirring them and it’ll probably take more like 10 or 15 minutes and you want the onions to turn pretty Brown and really start to break down. That’s when they’re caramelized and that’s when it’s releasing all of that flavor. You’re right about putting the garlic in butter garlic you only need one or maybe two minutes do you want to cook it till it just really starts releasing a lot of that good garlic smell. Then take it out of the pan and brown your beef and put it back in before you add your other ingredients. When you brown meat also that nice golden brown crust you get like when you see her a steak that’s called the Millard reaction, it’s the meat version of caramelization and it releases a whole other flavor profile, that’s why you don’t just boil a piece of meat and you grill it or you cook it in a hot pan seers it. In the video you cook your onions down but you didn’t get them caramelized, if you do that it will add even more flavor and better flavor. Same with the beef you want to cook it to the point where you have to stir it a lot and it starts to stick to the bottom of the pan A little. Speed up those processes you can use butter but butter can burn so you don’t want to add it in the beginning but in the meat adding the butter helps get that crust because that crust is actually very pro Tien part of the meat and the breaking down of the fat into a sugar and when you brown it you’re kind of cooking off that sugar and getting that crust which is almost like adding another space that gives you that really meaty flavor or in the case of onions that really sweet caramelized flavor. The beer was interesting but I hate coffee I even hate dark chocolate which might make sense because you were saying it kind of gives you a chocolate flavor so I never cook it with coffee. I’ve seen a lot of people that smoke and grill using coffee in the rub, I guess it’s a flavor profile some people like. I hate it but it’s interesting. I’m guessing I could just add broth to replace that don’t you think? It all looks good.
I've been dying for some good chili and now I know which one I'm going to try. You are always spot-on, Wes. I had to stop watching a Keto Connect video when I saw Yours pop up in notifications. As usual, I can't wait for your next installment.
Wes they sell a can of the Peanut Patch boiled peanuts right over at Walmart Market. You can hit me up if u want to know which one, I'll give you the address in Indy. LOVE your vids, for YEARS now!!
glad you're back. I have used black soy beans in chili, they are lower carb but I don't miss beans in chili so just leave out. My husband likes boiled peanuts in a can, I have only found them in the dollar store, dollar tree in NC.
You can render that drained off fat and use it in other applications like to scramble up eggs in. My mom always kept a metal coffee can full of rendered grease next to the stove.
I've done a low carb chili once for my dad and I didn't use any tomatoes at all in it. Just a bit of broth, chili powder and used the natural juices and fat from the meat to make the sauce. though I do miss our family chili, we use to put beans and cubed red skin taters into ours. Thickened it up beautifully. Now as a low carb I find Kohlrabi works lovely as a tater substitute when I get the cravings for home cooking. If I want to be really bad, I cube up like 1 mini tater and add that so I get 1 or two bites of real tater.
I've made the lowcarblife chili twice now and its great!. I add bacon in the beginning for extra fat but it's not necessary. And I like to add ground thyme about a teaspoon to two pounds of meat. Also adjust other seasonings to taste.
I happen to stumble upon your channel. Love this video! You're "real," not a dry stiff, like I feel I'm in your kitchen & we're talking about chili! Lol Bless your heart for making this video & cooking whike you're sick! By the way, I'm a Hoosier too! SUBSCRIBED!!
Each of those recipes are 2 servings for me doing OMAD! :D I put mushrooms in my chili, along wit much more spices, and a number of Serrano and habanero peppers.
Thank you for the video. Obviously a big investment of time to put this together. Keep them coming! (i.e. just keep swimming) ....and you are right! Sugar doesn't belong in southern cornbread. Especially Florida panhandlers like us.
For boiled peanuts, see if you have a RaceTrac (gas station) nearby. They typically have boiled peanuts cooking daily and even sell the cans of boiled peanuts readily available.
Gas Stations are usually the BEST place to get boiled peanuts - especially in the south. Unfortunately, The RaceTrac website has a store locator that says there is no store within 300 miles of me. :-( BOOO.
I use the black soybeans in my chili every time! They are amazing. They do need a bit of time to cook in your chili. Just like normal beans the longer you cook them the softer they are. Straight out of the can they are quite toothsome. I use the Eden brand. They are pricey so I use them sparingly. Give it a try.
I stopped dicing my onions and bell peppers 'by hand' when I got a Vidalia Chopper. I've tried the cheaper one and it does NOT measure up. I bought a 2nd one because I love it so much and I use it ALL the time. It's less of a mess and, to me, easier than my cumbersome - stored-in-the-cabinet - food processor. By the time I'd have the food processor out, 1/2 my onion would be diced using the Vidalia Chopper. I've had it more than 5 years, y'all, and it's still goin' strong.
My Keto Chili recipe is: 1 lb ground beef, a tb of dried minced onion, or onion powder, some garlic powder, salt and pepper to taste. While beef is browning add the onion, garlic and pepper. two to three tb of chili powder, 2 tsp. of cumin, 1/2 tsp. unsweetened cocoa, a can of Muir woods diced tomatoes, preferably fire roasted, one can hot green chilies, and a TB or two of Tomato paste. Let it cook for about 15 minutes, then add a can of black soy beans, cook till nice and hot. salt to taste. Serve with sour cream, shredded cheddar cheese and avocado and put a chaffle on the side. Yummy. Takes a total of about a half hour.
So glad to see you are back. I wish you a speedy recovery as well. Now, as for the beans in chili controversy, I am 100% Texan and I LOVE beans in my chili. My hubby and I have very different opinions so we are a house divided on this issue but I never hear him complain when he's shoveling the chili with beans down his gullet! 🤣
Oh my goodness I don’t like sugar in my cornbread either! Love beans in my chili and I’m from Texas. So glad to hear that about boiled peanuts. I’ve always thought they tasted like good old red beans. They also don’t sell them here in my part of Texas either, so I make my own!
My wife and I have been keto for 13 months now (combined we’ve lost over 80#), but the one food item we’ve really missed, ESPECIALLY in chili, is BEANS. You mentioned near the end of this video about possibly using boiled peanuts as a bean substitute. So, tonight we made the That Low Carb Life recipe, and after letting it simmer for about 3 hours, added a can of boiled peanuts for the last half hour (drained and shelled, of course). It was great! Tasted just like slightly undercooked, a little crunchy, pinto beans. Honestly, if you didn’t know better, you would never suspect it contained peanuts instead of beans.
@@franny5295 Yes, that is right. and chili is from Texas. By law, it is only chili if made by a Texan. That law was passed almost half a century ago now.
I'll bet your house smells amazing! My dad was the Chilli guy in our small town, 60+ years ago. It was all meat & seasonings,( he even added suite/ fat because in those days our ground beef was very lean. The Chilli beans were always on the side. *Very Keto friendly! Our house always smelled like Chilli and garlic. It's that smell I'm drawn to. "It's home". Thanks for your hard work, great funny moments, honesty, & making us hungry!
Wesley, You did such an Excellent job even though You were sicker than a dog. These both look delicious but I am with You though. I would make the one that only needed to cook for 1 hour. Bless You and Your Partner. I hope that You are doing well now. I do know that this was done a while back when You were very sick. Anyway, Wesley, Thank You for sharing Your talents with Us again. I look forward to watching more of Your videos. 😊👍🏼💕👋🏼
LOL, you are so right. San Antonio native here. Beans in chili-thems fight'n words.😁 And I agree-corn bread is savory, not sweet! Unless you choose to put (sugar-free) honey on it. But that's just me. Keep up the awesome videos. You're doing it right!
I found boiled peanuts (I live in the desert SW). The ones I found still have the shells on...so we shelled them and put them in our chili. Do try them...3 carbs...3 fibers=0 net carbs. It was extra work, but I thought it was tasty. 4 hrs cooked slo...enjoyed it :)
*These low-carb chili recipes look absolutely delicious and perfect for those following a low-carb lifestyle. Can't wait to try them out and satisfy my chili cravings without the guilt!*
Thanks, Rob! I never want to be a “slave” to the RUclips algorithm. But it seems my dessert videos always do so much better than my “regular” videos. Thanks for watching and commenting! 👍🏻👍🏻
Hey I have one suggestion for you, an idea for a video and also something that would help me a lot. Introducing me in the keto world, I discovered what keto desserts are and also one which is very popular that is the chocolate flourless cake, which is only made with eggs chocolate and butter, cream or cheese it depends on the recipe. I would be sooo happy if you could try out the different recipes that are on the internet because I tried one of headbanger's Kitchen and turned out pretty bad. I have seen other recipes with other ingredients and I was just wondering if I would make it on that way, it could maybe turn out good. But I don't want to take that "risk" and waste my food and time so your videos are very helpful with that because you give us an honest opinion and also very good tips for the recipes. Hope you could understand me cause my native language isn't English I live in Europe.
I just made this today! Thank you! I don’t know if you know that there are organic black soy beans in a can that are only 1 carb per serving and a PERFECT substitute for chili beans!!! I order mine online from Amazon OR your local health grocery store might carry them too. Try them! 😃
The weatherman says its chili today and hot tamale. I will be trying the boiled peanuts in a batch as well. The Gnom Gnom looked more like a hotdog chili, at least to me. A southern can't survive without bolied peanuts. If you want I can send you some, on me. Many thanks to That Low Carb Life and you!
I have used the canned black soybeans before. The only brand I'm aware of is Eden. I had to order them because I couldn't find them in the stores (even health food stores). They are organic so they also would not be GMO. Therefore, the only concern that I would be aware of is that they would contain some estrogen precursors. All I can say is that they were very good in the chili that I made at the time. One other thing that bears mentioning is that the "Chili Powder" you are using is a spice blend, and would easily be confused by many where I live with ground chili peppers. Chili Pepper Powder is common in many ethnic cooking styles. Personally, I have 2 different varieties in my pantry (long story).
I'm watching this while eating a bowl of turkey crack slaw. Only I can't abide that name and call it Asian Turkey Slaw. :-) I totally ignored that recipe when I came across it online because of the name, so was glad to see your version. Thanks again for all you do. I'm sorry you had to move from sunny FL to a place where it snows. I'm in MA and don't particularly love the stuff. Hope you feel better soon!
Loved the Chili Cook-Off! Definitely going to give the winner a try. I wanted to tell you that yes, I use the Eden black soybeans in my own chili recipe and have for several years. All the eaters in my household love the chili I make with the soybeans in it--it seems so much more like what I know as chili! Plus, I like that you get the additional fiber in the chili thanks to those black soybeans with almost no change in the net carb count. They do not soften up as much as regular beans eventually will if you cook your chili a long time, but people that eat my chili have no clue they are not regular beans! I generally have to buy them online or at some specialty grocers. Thanks for being you, and feel better soon!!
Well, this was just about the most entertaining (and stressful) thing I've ever watched. I cheered out loud when I saw the look on your face after you tasted my chili. ;) Thank you for giving it a try! Love all of your videos! :)
Wow! Thank YOU for making a great recipe and for being a great sport about the Cook-Off! These battle videos are always done in good fun, but I try to make them as fair as possible. Thanks for popping in to say hi. Can’t wait to try more of your food! 🙂❤️
Can't wait to try your recipe! And I'll add black soybeans. I like them in chili.
I bet it'll be great with the black soybeans. I'm not a huge bean person, so I haven't tried them. Interested in those boiled peanuts though. :)
Can the recipe be made in an instant pot? If so, would the recipe change at all, and how long do you think it would take to cook at pressure?
@@libertygal I've never tried this one in an Instant Pot, but I'm sure it would work great. I'd probably cook for 15 minutes at high pressure with a natural release. You might up the spices a bit...seems like you always need more when you cook in the IP. :)
Forgive how you look and sound!?!? You are absolutely adorable and so charming...you’re good ♥️
I’m happily married for nearly 46 years, and I’m sure my hubby is secure enough for me to openly declare my love for you...
in an “I love your personality and videos” kind of way‼️😆💞
Thank you, Suzan!! (And congrats on 46 years!) ❤️
I am from a Cuban Heritage and we make a similar ground beef meal call Picadillo. Same green peppers and similar spices but we also add green olives, bay leaf and vinegar. Oh we leave out the chilli powder. Not spicy but still delicious.♥️
Wes, I have to say you are one of the most likable people I've seen on youtube. Keep up the good work. Time to make some chili
You’re too sweet. Thanks for the kind words and for watching and commenting! ❤️👍🏻
Sorry you aren't feeling well. Hope you get better soon. Love your videos...Thanks! I have used the black soybeans. Brand is Eden Organic. Hard to find in stores though I did see them in Sprouts once but can no longer find them except online...not cheap but they do satisfy me when craving beans and yes, I live in Texas AND I enjoy beans in my chili sometimes 😊 to each their own. These black soybeans have 8gm total carbs and 7gm dietary fiber, so 1gm net carbs per 1/2 cup serving. Pretty clean with only Organic Black Soybeans, water and Kombu Seaweed. Get well and keep making these great videos, please. Hope you are getting settled and happy in your new home.
That serving size tutorial was a wake up call!!
I think i would add crackling pork rinds the last half hour, but you would have to add a little more beef broth. give it a little crunch without the carbs.
I made this recipe today. OMG!!! So freaking good! 🤤I used a can of Rotel -hot instead of diced tomatoes and put in a cup of spicy boiled peanuts. Thank you Mr. Falutin and thanks you that low carb life. ❤
Which recipe ?
You don't necessarily need to cook for 5-8 hours; just refrigerate it and heat it up the next day. That will do more good than excessive cooking.
Chili is always better the next day! But to be as fair as possible, I make recipes EXACTLY as written. These were both better the next day, for sure! (For those that like thicker chili, cooking for that long does help drive off the moisture that refrigerating wouldn’t do.)
Yes. And that emphasises this isn't actually making the recipes exactly as the recipe. The 3+ hour chilli, sure, but the 1 hour chilli was then left to sit for 2 hours and reheated, intensifying it's flavour. To compare the two recipes precisely, the 1 hour chilli should have started cooking an hour before the 3 hour chilli was ready.
@@joanm8251 Picky, picky, picky
@@icetech6 and soup! Especially Gumbo!
You're right.. no sugar in cornbread! Yes beans in chili!
I put chopped broccoli stalk cut into small pieces in place of beans in my chilli. Thanks for the video
What a great idea for texture as well as using a part of the broccoli most of us toss out! I bet it absorbs the chili flavor and gives the feel of a firm bean. 👍🏻
If you want to try this I suggest you cut the pieces of broccoli up and then I saute them and salt and pepper and a little bit of chili seasoning before I throw them in the chili I find this helps soften them and helps them absorb flavor I have made my chili like this for a long time and even after being cooked all day and reheated several times because I usually make a big batch the consistency of the broccoli stays the same ala dente and it truly does seem like a bean to me
🤤
For Keto you can add black olives in replacement of beans amazing just saying
Caryn B What a great idea!
I won our church’s chili cook off with my keto chili last week!👍
So glad I came across your channel, I love chili and am glad to find a low carb option. Love from the Caribbean. Your personality and perspective won me over straight away so immediately subscribed
Thank you, and welcome aboard! Check out some of my newer videos, too! Glad you’re here. :-)
Chili is an individual taste. Whatever a person wants in their chili is ok. Regardless of what some people think there is no official recipe or ingredient list for chili. If you live in Texas and believe beans in chili is heresy then don't put beans in your chili, but I know some Texans do like beans in their chili. I think that outside of Texas, most people put beans in their chili. A lot of people, especially from Cincinnati, like their Cincinnati chili. To me it has some strange ingredients in it and I have tried it several times and I just don't like it. My mother made chili fairly often when I was growing up. Her chili had a good flavor but was bland to my taste today. I think the only seasoning she put in it was chili powder, and not too much. I always perk up when somebody is cooking a chili recipe, one of my favorite foods. Enjoyed this video.
Wes, perfect timing. I was about to research Keto Chili recipe and you popped up🥰
Glad to help! :-)
Hey Wes! Just found your videos a few days ago and I love them!! Wish I had found you sooner, lots to catch up on. Am doing keto again, so I'm very grateful for all the cook-offs. Your warm personality and generous spirit shine through all the crazy B.S. on RUclips. Keep those videos coming, sugar. Thanks!
Yess! You’re back. Missed you!!!
Missed y’all! ❤️❤️
Wesley, anytime you post you are just fine!!!! Good to see you posting. I am Texas native born and bred and contrary to the rest of the country's belief...we DO use pinto beans in our chili. Keeping in mind the Chili Capital of the World is Terlingua Texas, and THEY say real chili has no beans. Not so for most Texans. I just take all my grams of Carbs in the beans and eat no carbs at all on Chili day! Can't wait to test these recipes
Wes. You have added so much joy to my life. I have been recovering from foot surgery and going through all your videos. Thanks for being your authentic self. I even ordered oat fiber to make the biscuits. The keto lasagna with the chicken breast from the deli was fabulous and my family didn’t even know. I plan on making most of the recipes and will go to the links to get the precise measurements. ❤️🥰
Thank you so much, Patrice! Hope your recovery goes well! 💜
I found your channel yesterday and am so excited that I did! Your spirit is awesome; I’ve watched like ten of your videos already. Thank you for the hard work you put into these! You’re saving me time and money.
Soooooo happy to hear your in Indy, welcome!!! Loved the video and get well soon!
Thanks, Naomi! Indy has been very welcoming!
My chili recipe is similar to that low carb life. It's the jalapeno that really makes this work. The tomato paste also adds the richness, although people will say it's not keto. I am on cheto now, so I am ok with it. I make 3 pounds and I do one pound ground beef, 1 pound of stew beef but give it a good chop for larger chunks and then a pound of natural smoked sausage, chopped to give a texture of beans.
I add finely diced mushrooms to bulk up my chili, to make it a bigger serving and keeping the cost down since meat can get pricey! Plus mushroom soak up all those great flavors.
My issue with boiled peanuts, is shelling them. I can only find them in the shell, and CBA to stand there and shell out a can's worth to go in the pot again. However, the one time we tried it, the wife and I both liked it.
Beans do belong in chili! That’s the only way I made them for 30 something years.
Now that I’m Keto, I leave them out, but I miss them terribly!
Wes....I truly hope you get better soon! Beans are an OPTIONAL side garnish for Chili Con Carne. Which is what both dishes are called ......Meat Chili. ..the southwest creation. You put on a great show! Thanks for all your wonderful work!
Oh my lawd .... looks delish! Hope you’re feeling better Wesley🥰 glad to see ya back on! Love your channel❤️
Welcome to the land where there is no sun in winter!!! I am happy you are back posting as I love the recipes! Feel better soon.
This is a comment about using boiled peanuts. I am not a chili snob, but I am an aficionado. I like Texas style, Southern Style, and Cajun style, yum to all. First, unless from the South or you make them yourself, canned is your only option. The canned variety I use still has the shell. There are usually two flavors (spicy and regular), I recommend regular so more flavor of the chili is absorbed. I drain them, shell them, and added them just as I started the simmer phase of cooking. Give them at least an hour, three is better. Now, the result - Southern Chili with tomatoes and beans is the style I selected. I used the That Low Carb Life basic recipe. When done, the peanuts were a fantastic addition. My can of peanuts had no cards, just 3 grams of fiber (labeling). The taste was about in-between a Kidney and a Pinto bean along with very good bean-like constancy. This turns KETO chili into just another variant of chili. You must give this a try if you like chili with beans - very impressed, no compromise, low carb. Oh yes, remember portion control, you are going to want to eat the whole pot - which if you are on one meal a day - you CAN!!!!!
“We gon find out!” Should be made into a tee shirt, I’d buy it, and I think it’s hilarious 😆
Yessss! Lol
Jazzed_About_ Jesus me too! I love it that's a genius idea!!
You are totally adorable, Wes! Us Aussies are loving you too. Have personally loved your videos, expressions both verbal and facial. Your 'catch phrases make me laugh so much!! Love your work! Thank you for being a trouper! Hoping you're feeling much, much better soon! GOD bless you!
You are right no sugar in corn bread and no beans in chili, I'm from Texas so no beans but I will try the peanut.
GOD BLESS
Yea, another awesome video, Wes! I hope you are feeling better, and adjusting to Indiana. My uncle lives in Fort Wayne, and I shudder when he describes Winter there. I'm a "southern" girl too, but I'm from Southern California (my momma is from North Carolina), so my southern roots run deep on both sides of the U.S.! I'm making me some Chili this week, going to try the one from That Low Carb Life. Thanks for taking the time to test these recipes! Take care of yourself!
We're beans in our chili people but then again we're from San Diego. Haven't made chili since going low carb. Thanks Wes! Glad you're back. Feel better!!
I love black soy beans! I am a huge bean lover and they have been life savers on keto. they taste great and my favorite way to have them are with cauliflower rice, chicken, and onion with Mexican style seasonings. so good!
For those who like beans in their chili, canned organic black soy beans are excellent! They are high in fiber, low in net carbs and VERY versatile!
Also, for what it contributes, one or two teaspoons of instant coffee would do just as well.
I'm new to your channel and already love it. Could you please find and compare some Keto gravy recipes. Biscuits and gravy is something that I as a southern man need in my life.
Thanks, Jonathan! I think my second or third video was my gravy recipe for biscuits and gravy. Check it out!
@@HighfalutinLowCarb I saw that. I was wondering of you had done like I've seen on other videos of yours and do a comparison of a couple different ones.
I haven’t but that video is a few years old, so maybe it’s time! 👍🏻
@@HighfalutinLowCarb Thank you kind sir for considering my humble request.
I recently discovered your channel in the past few weeks and am addicted! I have already tried several other recipes you reviewed and can't wait to try these chilis this fall/winter. I also wanted to say if you are still in Indy. Welcome to my hometown! I hope you love it here.
Hi Wes, nice to see you again. Hope you are well and are happy in your new home, and state!
Yes the black soy beans are great in anything where you might want beans. I’ve even used them as refried beans- just doctor up the spices a bit. Feel better 💖
my wife and I just started couple of weeks ago with the keto diet and scrolling around youtube we found your channel and my wife couldn't be happy everytime we watch this she is so excited when you get ready to taste something the face and expression you make just makes my wife day she will watch 10 videos in a row thanks for all the good tests and the step by step to make its great one of the best on youtube buddy thanks for the hard work you should be doing low carb life on food network
"You'd a thought I stuck a broom handle in a wasp nest" LMAO
I just made the second recipe in the video. I followed the recipe exactly and tasted it after one hour of simmering to correct the seasoning if needed. Well, I had to doctor it up with olive oil, bacon fat, Goya Sazon, Goya ham flavoring, chipotle powder, and a little unsweetened cocoa powder. I continued simmering another two hours. Now it tastes wonderful.
Can I come over for dinner, please? 😜❤️
Sure, anytime 👍🏽. Bring your apron! So you can make the corn bread☺️
The best bean replacement I've tried is black soybeans! Only 1 net carb per 130grams. I made my own refried beans out of it and was amazed how similar it taste to pinto beans.
Honestly, I just use chopped mushrooms as my bean replacement. It makes for a super hearty chili. Also, sweet cornbread is unbeatable!
Great idea!
@@kortney2386 Do it! It's delicious!
That's what I do, too. Don't laugh, but sometimes I'll toss in some unpeeled smallish cubes of zucchini for the last five minutes of cooking. :)
For those that like chili with beans but dont want to add soy, get a daikon radish, chop it up into bean size pieces, saute it in what every oil you want to brown it a little, add the spices stir it around to heat up the spices then add your canned tomatoes and simmer a bit, this will help the "beans" take on the chili/spice taste. Pour in your other liquids stir it up and then pour into meat and veggie mixture, cook for an hour or 3 if you like. This gives the chili the mouth feel of the beans and only a hint, if any of the radish. I love it.
I LOVE making the Low Carb Life chile cause it's super easy and I'm a guy though I'm a pretty decent cook. Easy to get ingredients and not too expensive. I usually double the recipe with 3lb of meat and have chili to eat on for 3-4 days and it DEFINITLY helps if you let the chili settle for at least an hour, trust me.
Hi again, I had a keto coach years ago, really just a friend I knew on Facebook. But anyway she told me when she cooked her chili, she took the stem from her broccoli, and diced it up into tiny little bean-sized pieces and she thought that that made a good mock “bean” in her chili. I don’t know I might try it sometime.😂🎉
That was great! Wish you did more videos because we need to know which recipes to go for!
More to come! Stay tuned! ❤️
Thanks again for putting in the work to narrow down all the low carb recipes out there for those of us with no extra time or money to waste on not so good recipes.
To replace the "beans" in my chili, I use 1/2 pound of stew meat, and use kitchen shears to cut the meat into smaller pieces, brown them first, remove from pan, THEN start the hamburger and other ingredients. Add the cooked stew meat "beans" after the hamburger is browned...😃and continue with the rest of the cooking process.
You're welcome!💖
Yummmmm!!! Great tip!
@@HighfalutinLowCarb
You're so very welcome! Blessings to you💖😊
The chili I grew up on was NOT ground, but chunky-er texture beef, so I like where you are coming from with using small stew meat chunks. I long for the thick “ eat with a fork” chili in my childhood dreams!
I have used the Eden brand black soy beans in my chili and it is very close to a regular kidney bean. Nice replacement
Wesley, you should do Keto/low carb cookbook reviews and “pick a blogger” reviews of recipes from specific bloggers. You could pick a cookbook or a blog and do a couple of recipes from it or do a whole meal from it. With your personality the videos would be so entertaining and you could still follow your mantra of not giving out the measurements. I LOVE your videos! Please don’t ever stop making them.
jbeebe12345 These are great ideas! Thanks so much for sharing!!
The black soybeans work but the texture is way diff than a bean. Kidney beans are soft and little mushy when you bite into the but soybeans retain a 'snap' to them, they are not soft. When I want to see a bean in my chili, I use the soybeans. After watching Wes I am going to try to try the winning recipe and leave the beans out. Great video, Wes!
Agree. I have found that boiled peanuts works great as a bean replacement in chili!! (Can’t remember if I mention that in this video… this one is pretty old.)
I add a can of Southern boiled spicy peanuts to replace beans. Takes a few minutes to shell them but I love it! And you can't really taste the peanut flavor after simmering. Wal Mart here in Southern Indiana has cans of it. Look in the canned veg. Isle.
I use black beans in my chile for about 5 years! Everyone loves my chili, no complaints! I also add onion and green pepper but also celery!
Look out super bowl. I’m having chili. Although adding a dollop of sour cream and sprinkle of cheddar cheese garnish Yum
Two videos in two weeks... love it!!!
It’s a New Year’s Miracle! 🙃🙃
Awe! You are such a sweetheart! I’m sorry that you have been under the weather. I hope you feel better real soon.
I’m looking forward to watching these chili videos.
I had already decided to make some Chili for dinner tonight.
One of your video’s will help me.
Hey, Wes---sorry you're feeling crummy. Stay inside and take care of yourself. So good to see you, for us in fandom--but probably not for you to push yourself while sick. I'm gonna try these for sure. Thanks for doing this.
Oh Lort...he's up and moved to Indiana and now he's wearing a hat.😁👍
😜😜😜😜
@@HighfalutinLowCarb, wait. WHAT?! Y'all moved to Indiana? Man am I out of the loop...
You've missed quite a few episodes! :-)
I was wondering why "snow" and the different kitchen!
He's in Trump country now
The part about browning everything properly is very smart that gives you a ton of flavor. But onions take longer. What you’re looking to do is caramelize the onions in about eight minutes you just need to keep stirring them and it’ll probably take more like 10 or 15 minutes and you want the onions to turn pretty Brown and really start to break down. That’s when they’re caramelized and that’s when it’s releasing all of that flavor. You’re right about putting the garlic in butter garlic you only need one or maybe two minutes do you want to cook it till it just really starts releasing a lot of that good garlic smell. Then take it out of the pan and brown your beef and put it back in before you add your other ingredients. When you brown meat also that nice golden brown crust you get like when you see her a steak that’s called the Millard reaction, it’s the meat version of caramelization and it releases a whole other flavor profile, that’s why you don’t just boil a piece of meat and you grill it or you cook it in a hot pan seers it. In the video you cook your onions down but you didn’t get them caramelized, if you do that it will add even more flavor and better flavor. Same with the beef you want to cook it to the point where you have to stir it a lot and it starts to stick to the bottom of the pan A little. Speed up those processes you can use butter but butter can burn so you don’t want to add it in the beginning but in the meat adding the butter helps get that crust because that crust is actually very pro Tien part of the meat and the breaking down of the fat into a sugar and when you brown it you’re kind of cooking off that sugar and getting that crust which is almost like adding another space that gives you that really meaty flavor or in the case of onions that really sweet caramelized flavor.
The beer was interesting but I hate coffee I even hate dark chocolate which might make sense because you were saying it kind of gives you a chocolate flavor so I never cook it with coffee. I’ve seen a lot of people that smoke and grill using coffee in the rub, I guess it’s a flavor profile some people like. I hate it but it’s interesting. I’m guessing I could just add broth to replace that don’t you think?
It all looks good.
I've been dying for some good chili and now I know which one I'm going to try. You are always spot-on, Wes.
I had to stop watching a Keto Connect video when I saw Yours pop up in notifications.
As usual, I can't wait for your next installment.
Well, thank you, thank you! 🙃🙃
Wes they sell a can of the Peanut Patch boiled peanuts right over at Walmart Market. You can hit me up if u want to know which one, I'll give you the address in Indy. LOVE your vids, for YEARS now!!
glad you're back. I have used black soy beans in chili, they are lower carb but I don't miss beans in chili so just leave out. My husband likes boiled peanuts in a can, I have only found them in the dollar store, dollar tree in NC.
This is the best video so far. I am so glad I found your channel. I wished you lived next door oh the cooking adventures!
You can render that drained off fat and use it in other applications like to scramble up eggs in. My mom always kept a metal coffee can full of rendered grease next to the stove.
I've done a low carb chili once for my dad and I didn't use any tomatoes at all in it. Just a bit of broth, chili powder and used the natural juices and fat from the meat to make the sauce. though I do miss our family chili, we use to put beans and cubed red skin taters into ours. Thickened it up beautifully. Now as a low carb I find Kohlrabi works lovely as a tater substitute when I get the cravings for home cooking. If I want to be really bad, I cube up like 1 mini tater and add that so I get 1 or two bites of real tater.
I've made the lowcarblife chili twice now and its great!. I add bacon in the beginning for extra fat but it's not necessary. And I like to add ground thyme about a teaspoon to two pounds of meat. Also adjust other seasonings to taste.
I happen to stumble upon your channel.
Love this video! You're "real," not a dry stiff, like I feel I'm in your kitchen & we're talking about chili! Lol
Bless your heart for making this video & cooking whike you're sick!
By the way, I'm a Hoosier too!
SUBSCRIBED!!
Each of those recipes are 2 servings for me doing OMAD! :D
I put mushrooms in my chili, along wit much more spices, and a number of Serrano and habanero peppers.
Thank you for the video. Obviously a big investment of time to put this together. Keep them coming! (i.e. just keep swimming)
....and you are right! Sugar doesn't belong in southern cornbread. Especially Florida panhandlers like us.
Thanks for the kind words, fellow panhandler! 🙂👍🏻
Yay a new video!!! Hat hair don't care! So glad to see you again : )
Thank you, Cheryl! Hat hair, indeed! 😜
For boiled peanuts, see if you have a RaceTrac (gas station) nearby. They typically have boiled peanuts cooking daily and even sell the cans of boiled peanuts readily available.
Gas Stations are usually the BEST place to get boiled peanuts - especially in the south. Unfortunately, The RaceTrac website has a store locator that says there is no store within 300 miles of me. :-( BOOO.
I use the black soybeans in my chili every time! They are amazing. They do need a bit of time to cook in your chili. Just like normal beans the longer you cook them the softer they are. Straight out of the can they are quite toothsome. I use the Eden brand. They are pricey so I use them sparingly. Give it a try.
I ordered mine from Vitacost.com @ $2.03 per can & just received 6 cans 😊 I love Chili !!
I stopped dicing my onions and bell peppers 'by hand' when I got a Vidalia Chopper. I've tried the cheaper one and it does NOT measure up. I bought a 2nd one because I love it so much and I use it ALL the time. It's less of a mess and, to me, easier than my cumbersome - stored-in-the-cabinet - food processor. By the time I'd have the food processor out, 1/2 my onion would be diced using the Vidalia Chopper. I've had it more than 5 years, y'all, and it's still goin' strong.
My Keto Chili recipe is: 1 lb ground beef, a tb of dried minced onion, or onion powder, some garlic powder, salt and pepper to taste. While beef is browning add the onion, garlic and pepper. two to three tb of chili powder, 2 tsp. of cumin, 1/2 tsp. unsweetened cocoa, a can of Muir woods diced tomatoes, preferably fire roasted, one can hot green chilies, and a TB or two of Tomato paste. Let it cook for about 15 minutes, then add a can of black soy beans, cook till nice and hot. salt to taste. Serve with sour cream, shredded cheddar cheese and avocado and put a chaffle on the side. Yummy. Takes a total of about a half hour.
So glad to see you are back. I wish you a speedy recovery as well. Now, as for the beans in chili controversy, I am 100% Texan and I LOVE beans in my chili. My hubby and I have very different opinions so we are a house divided on this issue but I never hear him complain when he's shoveling the chili with beans down his gullet! 🤣
Oh my goodness I don’t like sugar in my cornbread either! Love beans in my chili and I’m from Texas. So glad to hear that about boiled peanuts. I’ve always thought they tasted like good old red beans. They also don’t sell them here in my part of Texas either, so I make my own!
My wife and I have been keto for 13 months now (combined we’ve lost over 80#), but the one food item we’ve really missed, ESPECIALLY in chili, is BEANS. You mentioned near the end of this video about possibly using boiled peanuts as a bean substitute. So, tonight we made the That Low Carb Life recipe, and after letting it simmer for about 3 hours, added a can of boiled peanuts for the last half hour (drained and shelled, of course). It was great! Tasted just like slightly undercooked, a little crunchy, pinto beans. Honestly, if you didn’t know better, you would never suspect it contained peanuts instead of beans.
Chili doesn't have beans.
@@ryankiblinger3382 In Texas it doesn't...
@@franny5295 Yes, that is right. and chili is from Texas. By law, it is only chili if made by a Texan. That law was passed almost half a century ago now.
I'll bet your house smells amazing! My dad was the Chilli guy in our small town, 60+ years ago. It was all meat & seasonings,( he even added suite/ fat because in those days our ground beef was very lean. The Chilli beans were always on the side.
*Very Keto friendly!
Our house always smelled like Chilli and garlic. It's that smell I'm drawn to. "It's home".
Thanks for your hard work, great funny moments, honesty, & making us hungry!
What a wonderful memory of your dad! Food holds wonderfully strong memories for me, too. Thanks for sharing, Marla! ❤️🙂
Wesley,
You did such an Excellent job even though You were sicker than a dog. These both look delicious but I am with You though. I would make the one that only needed to cook for 1 hour.
Bless You and Your Partner. I hope that You are doing well now. I do know that this was done a while back when You were very sick. Anyway, Wesley, Thank You for sharing Your talents with Us again. I look forward to watching more of Your videos. 😊👍🏼💕👋🏼
LOL, you are so right. San Antonio native here. Beans in chili-thems fight'n words.😁 And I agree-corn bread is savory, not sweet! Unless you choose to put (sugar-free) honey on it. But that's just me. Keep up the awesome videos. You're doing it right!
Great to see you today! Hope you feel better soon!
I found boiled peanuts (I live in the desert SW). The ones I found still have the shells on...so we shelled them and put them in our chili. Do try them...3 carbs...3 fibers=0 net carbs. It was extra work, but I thought it was tasty. 4 hrs cooked slo...enjoyed it :)
*These low-carb chili recipes look absolutely delicious and perfect for those following a low-carb lifestyle. Can't wait to try them out and satisfy my chili cravings without the guilt!*
Yay!!!! I’ve been waiting and watching for YOU to upload😊!!!! It’s so cold and nasty out here, so perfect timing for a Chili battle!!!!
great to see you back. feel better .
Great to see you doing normal food videos, Wes! Wife and I are not too much into desserts but I get it with the holiday season, etc.
Thanks, Rob! I never want to be a “slave” to the RUclips algorithm. But it seems my dessert videos always do so much better than my “regular” videos. Thanks for watching and commenting! 👍🏻👍🏻
Hey I have one suggestion for you, an idea for a video and also something that would help me a lot. Introducing me in the keto world, I discovered what keto desserts are and also one which is very popular that is the chocolate flourless cake, which is only made with eggs chocolate and butter, cream or cheese it depends on the recipe. I would be sooo happy if you could try out the different recipes that are on the internet because I tried one of headbanger's Kitchen and turned out pretty bad. I have seen other recipes with other ingredients and I was just wondering if I would make it on that way, it could maybe turn out good. But I don't want to take that "risk" and waste my food and time so your videos are very helpful with that because you give us an honest opinion and also very good tips for the recipes. Hope you could understand me cause my native language isn't English I live in Europe.
I just made this today! Thank you! I don’t know if you know that there are organic black soy beans in a can that are only 1 carb per serving and a PERFECT substitute for chili beans!!! I order mine online from Amazon OR your local health grocery store might carry them too. Try them! 😃
I've used Eden organic black soybeans and nice replacement for beans going low carb
The weatherman says its chili today and hot tamale. I will be trying the boiled peanuts in a batch as well. The Gnom Gnom looked more like a hotdog chili, at least to me. A southern can't survive without bolied peanuts. If you want I can send you some, on me. Many thanks to That Low Carb Life and you!
I have used the canned black soybeans before. The only brand I'm aware of is Eden. I had to order them because I couldn't find them in the stores (even health food stores). They are organic so they also would not be GMO. Therefore, the only concern that I would be aware of is that they would contain some estrogen precursors. All I can say is that they were very good in the chili that I made at the time.
One other thing that bears mentioning is that the "Chili Powder" you are using is a spice blend, and would easily be confused by many where I live with ground chili peppers. Chili Pepper Powder is common in many ethnic cooking styles. Personally, I have 2 different varieties in my pantry (long story).
Sorry your not feeling good. Hope you feel better soon!! Thank you for doing this for us while your under the weather! These look super yummy!
I'm watching this while eating a bowl of turkey crack slaw. Only I can't abide that name and call it Asian Turkey Slaw. :-) I totally ignored that recipe when I came across it online because of the name, so was glad to see your version. Thanks again for all you do.
I'm sorry you had to move from sunny FL to a place where it snows. I'm in MA and don't particularly love the stuff.
Hope you feel better soon!
So nice to see an upload from you, Wes! Hope you feel better real soon! Now Ima make some chili!!
Loved the Chili Cook-Off! Definitely going to give the winner a try. I wanted to tell you that yes, I use the Eden black soybeans in my own chili recipe and have for several years. All the eaters in my household love the chili I make with the soybeans in it--it seems so much more like what I know as chili! Plus, I like that you get the additional fiber in the chili thanks to those black soybeans with almost no change in the net carb count. They do not soften up as much as regular beans eventually will if you cook your chili a long time, but people that eat my chili have no clue they are not regular beans! I generally have to buy them online or at some specialty grocers. Thanks for being you, and feel better soon!!