Jeff's Low-Carb Chili

I love chili. My wife hates the stuff. This means I can season it with abandon. Chili is a very indiviual thing. For a low-carb chili, however, the one rule that must be obeyed is use only low-carb ingredients. Therefore, no beans and no serving over crackers or rice. I find this recipe makes for a hearty winter lunch. It also allows me to get some additional fiber into my diet. Feel free to experiment with the seasonings and ingredients.

3    lb      Ground meat (beef, turkey pork or a mixture)
6    cloves  Garlic, minced
1    cup     Green peppers, chopped
1    quart   canned tomatoes (home canned with no sugar is best)
3/4  cup     Wheat bran
3    Tbl     Chili powder
1    tsp     Cumin seeds
1/2  tsp     Tabasco sauce
1    small   Bay leaf
1/2  cup     Water or red wine
             Salt to taste

Brown the ground meat in a large pot or dutch oven.  When browned,
add the green pepper and garlic and cook for about a minute.  Drain
the fat (if desired).  Add the remaining ingredients and stir well.
Cover and cook over very low heat for about 90 minutes.  Let cool
and refrigerate.  Like most chili recipes, this one tastes better
the next day.

Makes 5 to 6 servings.  Keeps well in the refrigerator.

Carb Count: Entire recipe - approximately 100 grams. 17-20 grams per serving of which 5-6 grams are fiber.