Keto Chili Recipe

ngredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 lb ground beef
• 1 lb ground pork (or you can use all beef)
• 1 bell pepper, chopped
• 1 jalapeño pepper, seeded and chopped (optional for heat)
• 1 can (14.5 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 cup beef broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon cayenne pepper (optional for extra heat)
• 1/2 cup sour cream (optional, for serving)
• 1/2 cup shredded cheddar cheese (optional, for serving)
• 2 tablespoons chopped fresh cilantro (optional, for garnish)

Instructions:

1. Prepare the Ingredients:
   • Chop the onion, garlic, bell pepper, and jalapeño pepper (if using).
2. Cook the Meat and Vegetables:
   • In a large pot or Dutch oven, heat the olive oil over medium heat.
   • Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
   • Add the ground beef and ground pork to the pot. Cook until browned, breaking it up with a spoon as it cooks.
3. Add the Vegetables:
   • Once the meat is browned, add the chopped bell pepper and jalapeño to the pot. Cook for another 5 minutes until the vegetables start to soften.
4. Add the Tomatoes and Broth:
   • Stir in the diced tomatoes (with their juice), tomato paste, and beef broth.
5. Season the Chili:
   • Add the chili powder, ground cumin, smoked paprika, dried oregano, ground black pepper, salt, and cayenne pepper (if using). Stir to combine.
6. Simmer the Chili:
   • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-45 minutes, stirring occasionally to prevent sticking. Simmering longer will deepen the flavors.
7. Adjust Seasonings:
   • Taste the chili and adjust the seasoning with additional salt, pepper, or spices as needed.
8. Serve:
   • Ladle the chili into bowls. Top with a dollop of sour cream, shredded cheddar cheese, and chopped fresh cilantro if desired.

Tips:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
• Thickness: If you prefer a thicker chili, let it simmer uncovered for the last 10-15 minutes to allow more liquid to evaporate.
• Variations: You can add other low-carb vegetables such as zucchini or mushrooms for extra texture and flavor.