Thread: Chili?
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Todd Todd is offline
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Default Chili?

On 01/29/2013 10:37 PM, Julie Bove wrote:
> Todd wrote:
>> Hi All,
>>
>> I mean real chili, not the stuff with beans in it (can't
>> eat beans anyway).
>>
>> Raley's had a three pound natural rump roast on sale
>> for $3.99/lb. So, I had the butcher grind it up. The
>> idea is to make chili.
>>
>> So, I have 3 lb ground beef. Powdered and fresh onion
>> and garlic. Powdered Chili: Cayenne, Ancho, Chimayo
>> (new Mexico Red), Paprika.
>>
>> And a saute pan.
>>
>> What next? How would you guys make up a pot of chili?
>>
>> Many thanks,
>> -T

>
> You wouldn't like mine then. My preferred chili is three cans of beans
> (different kinds), a can of corn, a jar of salsa and from there I doctor it
> with whatever I have. Usually lots of chopped onions and peppers, fresh
> tomatoes if I have those, ciltantro, chili powder, maybe jalapenos if I have
> those. I used to serve this over rice. I don't have the rice now. I do
> have rice. But for me, it's usually either rice or beans but not both.
> Exception would be when I make Spanish rice and put some beans in it to use
> it up. But some would say that I can't call what I make Spanish rice
> because I put so many vegetables in it to lower the carb count.
>
> I may be the atypical diabetic. But eating low carb simply does not work
> for me. If I don't eat enough carbs, my BG will shoot up over 300 and this
> was true even when I was on no meds or insulin. But for me, it's a fine
> line. Must eat some carbs but not too many. On the flip side, I can at
> times just as easily go hypo. So I have to be really careful. But beans
> never spike me, provided I don't eat too many of them.


I'd loose a foot or two to beans, corn and rice. Yikes. I guess we
all have our own personalized T2.

Thank you for sharing!

-T