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27 August, 2016

Giraffe’s Texan Beanless Chili

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Chili is another one of our favorite dishes.  Through the years, we’ve created this thick and meaty low-carb chili, using a mix of both fresh and canned vegetables.  Every once in a while, I’ll rummage through the fridge looking for ingredients to add that will enhance its flavor.  After I took photos of the ingredients for this dish, I decided to add additional ingredients that I thought would make this meal more flavorful.

These are the ingredients for our scrumptious chili:

1 Family Pack of Ground Beef

½ Chopped Medium Onion

2 tsp. Garlic Powder

1 tsp. of Italian Seasoning

1 tsp. Paprika

1 tsp. pepper

2 Tbsp. Cumin

4 Heaping Tbsp. Chili Powder

2 4oz. Cans of Sliced Mushrooms

2 8 oz. Cans of Tomato Sauce

3-4 Roma Tomatoes

1 Cup Parmesan Cheese

1 Heaping tsp. Mayonnaise

½ Cup of Reduced Sugar Ketchup

1 Tbsp. Worcestershire Sauce

1 Tbsp. Baking Splenda


Shredded Cheese

Sour Cream


Sliced Avocados

Since we enjoy eating leftovers, we try to cook larger portions.  We, therefore begin by frying a family pack of ground beef with our onion and garlic powder on medium heat in a large pan.  Once the mixture is browned and thoroughly cooked, we’ll drain the fat into a plastic container and return the hamburger to the stove.

And like most of our recipes, we’ll continue by adding the remaining ingredients to the hamburger mixture.  Since we don’t have a food processor, smashing our tomatoes in a Ziploc Bag and then adding them to our pan seems to work just fine.

Sometimes, if the frying pan isn’t deep enough, we’ll transfer the cooked hamburger mixture to a deeper pot and will then add the remaining ingredients.

We love our chili to be a little sweeter than most, but also to have a homemade flavor. That’s why we’ll add a tiny bit of Baking Splenda, Reduced Sugar Ketchup, and also fresh tomatoes.  Adding our Parmesan Cheese and Mayonnaise also adds to the chili’s richness.

Once the remaining ingredients have been added to the pan, stir until the mixture is well blended and cook on medium low for the next 20 minutes.

We usually cook our meals earlier in the afternoon.  Once the chili has cooked, we’re usually not ready for dinner, quite yet.  So, I’ll keep the chili cooking on simmer, stirring occasionally, until we are ready to eat.

Although we label this recipe as Chili, we’ve also used this recipe for our low-carb Spaghetti Sauce.

We enjoy eating our chili over rice. However, since rice has quite a bit of carbs, we’ll pour our chili over our Smashed Cauliflower.  My husband will even add sour cream, salsa, shredded cheese, and sliced avocado to his dish.

Such a hearty and meaty dish without the carbs!

Enjoy your meal and chow down!!

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