HUGE Chili Pot/Low Carb.
6.25 lb 93/7 ground beef
1.5 lb Top Sirloin (precooked)
7 oz Mexican style uncooked Chorizo (find the lower Fat brand you have. Here I used a brand called Reynaldos.)
1 small jar Pace salsa (8 oz or 7 servings total) 2 small cans red enchilada sauce (Las Palmas or Rosarita)
1 16oz bag frozen onion/bell pepper mix
2 cups of water.
Cooked GB with both packages of Chorizo. Salt and pepper. Break it down with wooden spoon. once cook, dump whole jar of salsa, two can of enchilada sauce, 1 bag of frozen peppers/onions, chop up pre cooked top sirloin and throw in with 2c of water. Put lid on and let simmer for about 1 hr on med-low. It will turn bright red cause of the seasonings from the Chorizo. It looks washed out in the pic but it is almost blood red. In portion of 25 servings it equals to 13.5 F/ 3.8 C or 2.6 NC/ 31P.
Recipe by: Roxanne Chaves