This started out as a "regular", low fat recipe. I've adapted it for LC.
1lb pork sausage. The bulk type, not links or patties. I prefer Bass Farm Hot Sausage/
1 lb lean ground beef. I use the fatties I can find....after all, you're going to drain the fat off.
1 - 28oz can of diced tomatoes
1c chopped onion
1 c chopped green pepper
1c sliced celery
2 cloves minced garlic (I use 3-4)
4tsp chilli powder
1T crushed red pepper
6oz ( 1 small can) tomato paste
1 15oz can crushed tomato.
Ground the veef and sausage. Drain off fat.
When fully cooked, transfer to crock pot.
Stir in remaining ingredients.
Cover and cook on low setting for 8-10hrs.
Serving size is 1 cup. Top with 1 oz shredded cheese. (whole milk cheese!)
I usually get 11 cups from this recipe.
Total recipe: 11 cups provides 212g fat (78 saturated), 180g carbs (44 are fiber) and 236g protein.
1 Cup :19g fat (7 saturated), 16g carbs (4 are fiber) and 21g protein.
Adding 1oz shredded 4 cheese mix to single serving, for an additional: 9gm fat (6 saturated), 1gm carb (no fiber) and 6gm of protein.
I'll make a batch of this and put in 1c containers and freeze. Heats well in mocrowave, but be careful, this is higher fat, so can burn or overheat easily. I use the defrost setting to reheat.