This Chili is for all the spicy chili lovers who are looking to cut carbs and cut sugar.
Ingredients:
2 lbs of your favorite ground meat (chicken, turkey, beef, or pork)
1 lb of spicy Italian sausage ground.
5 cups of diced eggplant (1 large eggplant or 3 Chinese eggplants)
2 large onions
1 cup of diced green chili’s
1 cup of Stevia
1 cup of chili powder
1 teaspoon of ground cinnamon
2 tablespoons of powdered Hershey’s cocoa.
3 tablespoons of smokey paprika
1 tablespoon of curry powder
¼ cup of soy sauce
½ bottle of 8-10 oz of sugar free BBQ sauce
2 – 24 oz cans of traditional pasta sauce
1 – 14oz can of diced or crushed tomatoes
2 tablespoons of olive oil
Directions
1) Cut the eggplant into ½” thick rounds and place on a cookie sheet, (do not need to peel) spray with cooking nonstick spray and put under the broiler till they start to get brown. After approximately 10 minutes, turn the eggplant over. Other side normally only takes 5 minutes. You can also put them on the BBQ on a nonstick cooking sheet and cook them 10 minutes on med high then turn them over and cook for 5 minutes. After the egg plant is done, put it in the freezer.
2) Dice the onions and cook them in a large pot (this must be the same pot you cook the chili in) with 1 tablespoon of olive oil. Cook for about 10 minutes. Take out of the pan and set aside for now.
3) Brown the meat and sausage with 1 tablespoon of olive oil until done in the same large pot you cooked the onions in. Once the meat is done, put the cooked onions back in the pot with the meat and heat it on low.
4) In a mixing bowl combine all the dry ingredients: 1 cup of stevia, 1 cup of chili powder, 1 teaspoon of cinnamon, 2 tablespoons of cocoa powder, 3 tablespoons of paprika, 1 teaspoon of curry powder. Mix together then add to the meat and onions. Turn heat to medium and continue mixing till you start to smell all the seasoning in approximately 3 minutes.
5) Add all the wet ingredients: ¼ cup of soy sauce, ½ bottle of BBQ sauce, 2 cans of Pasta sauce, 1 can of diced tomatoes, 1 cup of green chiles. Mix well and bring to a boil, then turn to low or simmer for 2 hours. (Chef’s tip: What I like to do put it all into my large crock pot (oval size) and cook on high for about 3 or 4 hours. That way it does not burn.)
6) After about 2 hours, take the eggplant out of the freezer and cut them up into small squares about the size of chili beans. After the chili has cooked for 2 hours on simmer or 3 or 4 hours in the crockpot, take the eggplant out of the freezer and cut it into small squares about the size of chili beans. Mix in the eggplant and then let cook for an additional 30 minutes.
Recipe by: Peter Hoffman
