Fit to serve: Chilli beef

Easy Low Carb Keto Chili
by fittoservegroup

chilli mince
I’m not one to normally brag, but my chili recipe is a little famous around these parts. Well, at least with my family and friends that is. Yeah, that kind of sounded like a major brag. But here’s the thing, my chili recipe was often requested long before I ever became a food blogger. It’s not only delicious but easily customizable.
Let’s be frank there are a lot of fantastic chili recipes out there. I believe mine became popular because I didn’t skimp on the spices. I like my chili bold and chunky. If that’s not you, you can certainly reduce the spices.
My original recipe called for kidney beans and although I still add them on occasion, it raises the carb and may be something you can individualise.
Ingredients
1 pound of lean ground beef
2 cloves garlic crushed
1 medium onion roughly chopped
28 oz can crushed tomato
1 cup of chopped cherry tomatoes
1 cup of water
1 ½ teaspoons of sea salt
2 tablespoons of chili powder
½ tsp ground cayenne pepper
1 tablespoon of cumin powder
1 teaspoon of garlic powder
2 teaspoons of onion powder
Instructions
1. In a large sauce pan, brown the ground beef, onion and crushed garlic.
2. Allow the meat to fully brown before adding the rest of the ingredients and cook at low simmer for at least an hour. Can be cooked for less time but the flavors really blend better if allowed to cook slowly.
3. Finish your cooked chili with your favorite low carb toppings. We used pickled jalapenos, raw onion, sour cream and green onions.

 

 

 

3 thoughts on “Fit to serve: Chilli beef”

  1. You missed out the BACON!

    I do mine with bacon, cut up into pieces, mushrooms, multicoloured peppers, chillies and garlic, all fried in EVOO, then add the ground beef until browned, then I mix and match the herbs and spices and use tomato puree, and like you say simmer for some time for the flavours to develop and permeate.

    The exotic chillies have now gone out of season again and we’re back to the regular red, green and orange ones. I miss the Scotch Bonnets the most (CAUTION!) and last year they had one even hotter that came with a free pair of surgical gloves so you didn’t have to touch it while cutting it up.

    Without the kidney beans that I also used to use, it cooks a lot quicker and I can even use an anatomically correct (ie. very small) portion of rice to soak up all of the hot fatty juices. Hmmm, I might try your recipe next week.

    Like

  2. Yumm, I do like this sort of stuff. Dating back to middle school and a high desire to be first in the lunch lady sloppy joe line.

    Like

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