All Texans crave hot chili whenever the temperature starts
dipping down into the 30’s! We
traditionally enjoy it served over rice, crackers, or Fritos. So how can we enjoy this wonderful concoction
and remain grain free?
Faced with this dilemma, we used our “Whatever Works” mode
of thinking, and opted to try it on a bed of lettuce. We were amazed!
Sorry that I did not get pics of the chili when I made it. I
used my normal recipe, but modified it to be more carb friendly. In the past,
I used about a 1 ½ # of ground beef and cooked a pound of dry pintos, added to
the chili. To reduce carbs, I omitted
the beans. I added a can of fire roasted
tomatoes. I am really trying to not use
canned veggies, but fire roasted tomatoes are good! I did add a little extra meat. (Next time I might try ground turkey, but I
am trying to use what is in the freezer.)
The first pic shows the bed of romaine lettuce, topped with
chopped red bell pepper. This adds some
crunch, & they are so flavorful
We spooned hot chili
over that, adding about 1 ounce sharp cheddar cheese, and garnished with
jalapenos. I also cubed an avocado and added that to the side. Avocados are full of nutrients, and we love them! I’m sure there are some out there who may not be able to handle the
idea chili on lettuce, but we loved this!
Remember – “Whatever Works!”
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