Barbo's Thirty Minute Chile TNT

[barbogold]

--------------------------------------------------------------------------------

Barbo's 30 Minute Chile
*Served with our coconut flour biscuits.
Use large non-stick skillet

1 lb. ground beef
1 small purple onion, chopped
2-3 cloves of garlic, pressed
1 15 oz. can Rotel tomatoes
1 can water
1 can Eden black soy beans, drained
1 c. Mexican hominy
2-3 tbs. Linda Sue's chili seasoning
1 tbs. oregano
1 tbs. cocoa powder
1 tbs. Thick'nThin Not Starch
black pepper to taste

Brown the meat and half way throw in the onion and garlic& seasonings.
Cook until meat is no longer pink and onions are transparent.
Throw in everything else except Not Starch and begin cooking it in an
open skillet until it's simmers for about 20 minutes, then add Not Starch
and keep stirring until it is all incorporated into the chile. Add a bit of
water if needed. It's done in 30 minutes

About the biscuits: This time I used 1/4 c. of hazelnut flour along with
the coconut flour, used all Mozzarella cheese,1 extra egg and substituted onion powder
for the garlic. Put the batter into 4 buttered ramekins. They baked up
tall and moist. Delicous. Buttered and toasted, served with the chile,
with sour cream and grated cheese on top of chile.

Dessert was spicy "apples" (chayote) which I thickend with Not Starch,
added lots of cinnamon and butter. Cooked until they were tender.
Used vanilla in the "apples". Served with 1/3 c. of vanilla low carb ice
cream. It was a wonderful quickie dinner.
__________________