Keto Chili Con Carne Recipe
31 August 2023
Recipes - Main Course - Keto
Chili Con Carne is one of those easy and quick-to-put-together (minus the simmering time) kind of meals that make enough for leftovers or a group dinner. It's definitely on my monthly rotation, so I feel like I have perfected the flavors to my taste and for my guests. Actually, that's the reason it's Keto. I am not Keto myself, but I have had quite a few friends try the Keto diet, so when they've come over for dinner, this has been my go-to Keto dish for them. It's always a win, so I thought you might like it too.
Oh, and one more thing, because the dish is so simple, I think the key elements to make it stand out are the quality of the ingredients. I always make sure to use NutraOrganics bone broth powder, high-quality New Zealand minced meat, and my own spice mix. I think those three elements are the core to creating good flavors in a chili. Also, if you aren't Keto, then you can add a can of beans if you like and serve it with a side of cornbread, rice or a fresh baguette... YUM!
Time: 2-2.5 hours
Serves: 4-6 people
INGREDIENTS
FOR THE CHILI
2 tbsp extra-virgin olive oil
3 large cloves of garlic, minced
1 yellow onion, diced
1 red pepper, diced
1 kg minced beef
3 tbsp tomato paste
3 tbsp chili seasoning (see recipe below)
1 can of diced tomatoes
2 cups of organic beef broth
Salt & pepper to taste
CHILI TOPPINGS
Red onion, diced
Cheddar cheese, shredded
Jalapenos, sliced
Sour cream
Fresh coriander
FOR THE SPICE MIX
1 tbsp cumin
1 tsp chili powder
1 tsp chili flakes
1 tbsp smoked paprika
1 tbsp onion powder
1 tbsp garlic powder
1 tsp salt
1 tsp pepper
DIRECTIONS
Brown the onion and red peppers in a wide pot with olive oil.
Once browned, set them aside and brown the meat.
Before the meat is fully cooked through, add the spices and garlic. After two minutes, stir in the tomato paste.
Once the acidity has cooked off, add the can of diced tomatoes and the beef broth.
Bring it to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours. Then remove the lid and continue to simmer until the chili has reached your preferred consistency. I like mine when it’s not too runny but not too dry.
Once the chili reaches your desired consistency, season it with salt and pepper to taste.
Serve topped with cheese, sour cream, red onions, jalapeños, and fresh coriander.
TIPS
Once the chili has cooled to room temperature, portion out servings into ziplock bags and freeze. Now you have a quick and ready meal to defrost and eat whenever you are short on time. For the best results, defrost by heating on the stove.
Enjoy!
