Low-Carb Chili Recipe

Low-Carb Chili Recipe

Adapted from a high-carb recipe, this has become one of my
favorite, easy dishes to put together. Leftovers are great
and extra servings can be frozen for an easy breakfast or
lunch in the future.

3 lbs lean ground beef
2 cans of beans, your choice
1 28 oz can crushed tomatoes in puree
1 large green pepper, chopped
2 large onions, chopped
2-3 garlic cloves, minced
1/3 cup extra virgin olive oil

Spice Mix:
3 T chili powder
2 T cumin, ground
1 T coriander, ground
1 T dried oregano
¼ tsp cayenne pepper
1 T unsweetened cocoa powder
5 tsp salt

Mix the seasonings together to make the spice mix. Heat about
half the olive oil in a large pot. Add the onions and peppers and
sauté over medium heat for 7 minutes. Add the rest of the oil to
the pot, then stir in the spice mix and the garlic. Lower the heat a
little and stir for 2 minutes. Add the beans (with liquid) and
tomatoes. Bring to a boil. Crumble the beef into the mixture.
Cover and simmer for 30 minutes, stirring occasionally. Leave lid off for last 15 minutes to thicken, if desired.

Makes 9 servings, each having 30 grams of protein and 12 grams of
carbohydrate.

Optional: For super low-carb chili, omit beans and replace with ½ cup
of water.

My chili is very simple.
Brown ground beef, chicken, or turkey - 3-5 lbs.
Chop 1-2 onions, and saute with minced garlic in a small amount of olive oil.
Add a couple cans of crushed tomatoes and a couple cans of stewed tomatoes.
Add some salsa (about a cup).
Add ground cumin, salt, pepper, and chili powder (1 tb each should be fine). I don't normally measure.
Add ground meat.

I usually put all this in my pressure cooker and cook for 10 minutes at high pressure, and allow the pressure to drop naturally. You could alternately bring it to a boil in a large stock pot, and then reduce heat and let it stew for a couple hours.

I add some cheddar cheese and tabasco to my bowl and enjoy!