Last Night’s dinner turned out really good too! Let me know if you try it, what you change and what you think!
Quick Tip:
I always add a pat of real butter to my bowl of chili, removes any bitter taste and smooths out the flavor.
I added mushrooms to help with the meaty texture and black olives to also help with texture since there’s no beans (thank you for the tip Maureena Tiffany!
Low Carb Chili
(Served with Low carb pink Himalayan salt and pepper tortilla crackers)
2 tablespoons olive oil
1 small Onion diced
1 small green pepper chopped
1 clove garlic minced
1 can green chili’s
1 TB chili powder
2 pounds ground beef
2 tablespoons tomato paste
1 TB Paprika
1 1/2 tsp Cumin ground
1 1/2 tsp coriander ground
1 9 oz can Rotel canned diced tomatoes
1 15 oz canned diced tomatoes
Few dashes Worcestershire sauce
1 cup beef broth, with added bouillon
1/2 teaspoon Pepper and salt
1 pint sliced fresh white mushrooms
1 can XL black olives, sliced
Place a large saucepan over high heat.
Add the oil and ground beef Sauté over higher heat till browned, 10 mins.
Then add onion, garlic, green peppers, mushrooms, and green chilies and sauté for 3-5 minutes until the onion is translucent.
Add tomato paste and canned tomatoes.
Add the seasonings and beef broth and stir well.
Add sliced black olives and
Reduce the heat to a low simmer and continue to cook, uncovered, for 30 minutes.
Taste your chili and add additional salt and pepper if desired.
Serve immediately, or cool and store in the fridge for 1 week, or in the freezer for up to 3 months.
I made the low carb tortilla crackers super easy.
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