Low Carb Cooking 101: Stick To Your Ribs Low Carb Chili

During the holiday season – in between all the holiday meals and parties – I crave simple, old-fashioned food. I don’t want anything trendy, anything complicated, or anything that is excessively rich. I want farmhouse chow that is easy to prepare and comforting to eat. I don’t even want to have anything I have to cut up, because I want to read a book while I eat.

Traditionally, I have always served chili, cornbread, and a simple salad on Christmas Eve. I make the chili ahead of time so that all I have to do is reheat it in those last frantic hours of pre-Christmas activity. I make the cornbread right before the meal, and just whap some lettuce into bowls for the salad. (At this point in time it is beyond me to cut up additional vegetables to make a fancier salad. If anyone in the family wants anything more intricate than lettuce leaves and bottled dressing, it’s up to them to make it. (They never do.)

But I don’t “save” Stick To Your Ribs Chili just for Christmas Eve. From Thanksgiving to New Year’s Day there’s usually either some in the refrigerator or freezer ready to be nuked into life in the microwave. My kids love it, and have been known to have it for breakfast on frosty mornings. (Yeah, I confess that they’re a tad weird, but then again, so am I.)

The Low Carb Sour Cream Corn Bread requires both almond and hazelnut flour. You can grind your own nuts in a coffee grinder if you wish, or (if you’re lucky) you can buy them at your local health food store. I’m both unlucky and lazy, so I buy my nut flours online from Nuts4U. They carry a wide variety of nut flours and meals as well as just about any kind of nut you can think of, and their prices are quite reasonable. Nuts4U ships quickly and efficiently, and their customer service is terrific. (I have no relationship with the Nuts4U folks beyond being a very satisfied customer.)

Here’s this evening’s menu:

Stick To Your Ribs Chili

Low Carb Sour Cream Corn Bread

Mixed Green Salad w/Raspberry Vinaigrette Dressing Recipe

Here’s the game plan:

I start the chili early in the day and let it simmer in the crockpot, but you don’t have to. If you’re using the stovetop method for the chili, start making the recipe according to the directions below about an hour and a half before you want to serve the meal.

After you have the chili simmering, get the cornbread in the oven, then set the table. Now sit down and read the paper for a half an hour or so.

Fifteen minutes before the cornbread will be done put the salads together and get the drinks on the table. Put the cottage cheese or sour cream and the shredded cheddar cheese in bowls on the table so that everybody can add what they want to their chili.

Take the cornbread out of the oven and cut it into wedges. Take the ring off the springform pan and set it on a trivet or cutting board right on the table along with a spatula for serving.

Ladle the piping hot chili into bowls and sit down to a well-deserved, relaxing meal.

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Visit our Low-Carb Cooking 101 Recipe Lessons series.