Cold days are upon us and that calls for a warm bowl of chili. This recipe has got a lot of room for customization - add more or less veggies, kick up the heat or make it mellow, to add beans or not to add beans, it's all up to you. Serve a piping hot bowl with shredded cheese, a dollop sour cream or over a hot dog/kielbasa for carnivore feast. We serve ours with Keto cornbread.
Chili
1T oil (coconut or olive)
2 lbs. ground beef (turkey, pork or a mix works too)
1 small onion, diced (white or yellow)
3-4 cloves garlic, minced
1 green bell pepper, diced or minced
1c mushrooms, sliced or minced (optional)
2 celery stalks, sliced or minced (optional)
15oz can diced tomatoes with juice
6oz can tomato paste
1/2c water or beef broth
1 tsp dried oregano
1/2 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1 tsp chili powder
1/4-1/2 tsp cayenne powder (optional) (check out these cute mini measuring spoons)
1. Heat oil in dutch oven or large pot on medium heat, brown ground beef along with veggies until thoroughly cooked.
2. Add spices, tomatoes and tomato paste, bring to a boil. Cover and simmer on low for 30 minutes or more. The longer you cook it, the more the flavors will blend and the heat level will increase.
Serves 8
Note: As shown here, if you're doing low carb or lazy keto, add one 14oz can of pinto beans with the tomatoes for an additional 5 carbs per serving.
TIP: Do you like it spicy? Mince a few jalapeños in for an added kick!
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