There are days I dream of french fries and pasta and pizza and Chinese takeout.
Okay, so maybe the pizza becomes a reality
Somehow, I wound up with a relentless craving for a bowl of chili yesterday.
So I decided to experiment with some low-carb alternatives, even though regular chili isn't really that bad in the carb department.
Here's how it went.
I cooked the ground beef until it browned, and covered the skillet for a few minutes at a time so that the mushrooms would steam properly, stirring often. After the mushrooms had softened, I began cutting them into smaller pieces with the edge of the spatula.
After the ingredients had cooked for several minutes, I added a splash (or maybe a little more than a splash) of red wine for flavor. I waited another three minutes or so until the mixture heated up, stirring everything together, and then drained the liquid out of the skillet into the sink.
Okay, so the skillet goes back onto the stovetop, and I added in about 1/3 of the jar of tomato sauce (obviously you can add as much as you want, depending on the consistency you're looking for-- if you're looking to make more of a spaghetti sauce here, you'd want to add even more) and sprinkled some shredded mozzarella in just for a little more flavor.
And voilĂ .

Mmm. That looks good. If only I like mushrooms....
ReplyDeleteThanks for linking up to Seasonal Series!
This looks yummy! I love Chili too! Thanks for linking up!
ReplyDeleteYUMMMMM! I love that Ragu now has a no sugar added version!! It's about time! ;)
ReplyDelete