Low Carb Chili (Keto!)

 

This recipe is  saucy, with tender meat and chunky veggies. It’s  spicy, but not gonna burn-your-mouth, can’t-taste-anything-else kinda spicy. It’s full of flavors with its curated combination of toasted spices.

Ingredients:

Chili:

• ▢3 tablespoons mild tasting oil (see notes below) divided
• ▢2 pounds ground beef 80/20
• ▢2 cups yellow onions chopped
• ▢1 bell pepper chopped
• ▢2 tablespoons garlic minced
• ▢1/2 - 1 tablespoon cayenne pepper adjust based on your prefered spice level
• ▢2 tablespoons ground cumin
• ▢1 tablespoon smoked paprika
• ▢1 tablespoon oregano
• ▢2 teaspoons kosher salt
• ▢2 teaspoons black pepper
• ▢2 bay leaves
• ▢2 - 14 oz cans canned diced tomatoes no salt added
• ▢2 1/2 cups chicken broth

Toppings (optional):

• ▢sharp cheddar cheese shredded
• ▢sour cream
• ▢green onions
• ▢cilantro

Instructions:

• Cook meat. Add oil (1 tablespoon) to a large heavy bottom pan over medium heat. Once shimmering, add the ground beef (2 pounds) and break up with the back of your spoon as it browns. Remove cooked beef to a paper towel-lined plate and set aside.
  
  
• Sauté veggies + seasoning. Add the remaining oil (2 tablespoons ) to the pan, along with your onions (2 cups) and bell peppers (1 chopped). Cook until onions are translucent and soft - about 7 minutes. Add garlic (2 tablespoons), cayenne pepper (1/2 -1 tablespoon),ground cumin (2 tablespoons), paprika (1 tablespoon), and oregano (1 tablespoon ), and toast until fragrant - about 2-3 minutes.
  
  
• Simmer. Add meat back to pan with salt (2 teaspoons), pepper (2 teaspoons), tomatoes (2 - 14 oz diced), chicken broth (2 1/2 cups), and bay leaves (2). Bring chili to an aggressive simmer, and simmer uncovered for 1 hour and 45 minutes to 2 hours — or until the sauce is thick. Scoop yourself up a bowl of coziness, and cover it with ALL the topping. Mmmm.