Easy Low Carb Keto Chili
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.
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
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.