CONEY ISLAND CHILI
1 pound ground beef
8 ounce can tomato sauce
2 tablespoons tomato paste
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon yellow mustard
Salt, to taste
1/8 teaspoon pepper
1 teaspoon granular Splenda, optional
Water, as needed
Brown the hamburger, breaking it up as finely as possible; drain fat. Stir in all of the remaining ingredients and enough water to make it saucy; simmer 10-15 minutes. You may need to add more water as it cooks and thickens. Serve over hot dogs or hamburgers, etc.
Makes about 2 cups
Can be frozen
Per Batch: 909 Calories; 54g Fat; 79g Protein; 27g Carbohydrate; 9g Dietary Fiber; 18g Net Carbs
Per 1/8 Recipe: 113 Calories; 7g Fat; 10g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
CHILI DOG
1 kosher hot dog*
Scant 1/4 cup Coney Island Chili
1/4 teaspoon mustard
1 teaspoon onion, chopped
1/2 ounce cheddar cheese, shredded
Place the hot dog on a plate; top with the chili, then the remaining ingredients.
Makes 1 serving
*Hebrew National and Nathan's have only 1 carb per hot dog. Regular hot dogs typically have at least 2-3 carbs each.
Per Serving: 322 Calories; 25g Fat; 19g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
CHILI CHEESEBURGER
1 hamburger patty, cooked as desired
Scant 1/4 cup Coney Island Chili
1/2 ounce cheddar cheese, shredded
Top the burger with chili, then cheese. Melt the cheese in a microwave or under broiler.
Makes 1 serving
Per Serving: 363 Calories; 24g Fat; 32g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs