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It's so cold outside. What better way to stay warm on days like this, than with a nice bowl warm bowl of chili. I have a big family. My husband and I are caring for 5 humans and a dog... that's a lot of mouths to feed. I am living the ketogenic life. which means that I get about 65% calories from fat, 25% from protein,10% from carbs. So I needed to create a chili that is more versatile. For example, I added a small amount of kidney beans, so if you are keto, you may want to avoid the beans. I personally have about a 1/4 cup of beans and I pick out the rest if there's more than that. Trust me, I will literally measure out my beans, but you don't have to go this far. I love this recipe and I am so happy to be able to share it with you.
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Ingredients
1 tablespoon grass-fed butter
1 medium Spanish onion - diced
1 clove of garlic
1 red bell pepper
2 1/2 pound 85% lean ground beef
2 1/2 tablespoons chili powder
1 tablespoons ground cumin
1 tablespoon favorite sweetener
1 1/2 teaspoons Himalayan salt
1/2 teaspoon coarse black pepper
1 teaspoon ground sriracha sauce
8 oz cooked kidney beans, drained and rinsed ( optional)
2 (8 oz.) tomato sauce ( no salt added cans)
2 cups of beef broth
Instructions
Add the grass-fed butter to a large soup pot and place it over medium-high heat for two minutes. Then the onion, garlic, bell peppers Cook for 5 minutes, stirring occasionally.Add the ground beef to the pot. Break it apart with a wooden spoon. Cook and stir occasionally till browned Add the chili powder, cumin, sweetener, tomato sauce ( no salt added), garlic powder, salt, pepper, and optional cayenne. Stir until well combined, then add drained beans. Stir well.Bring the liquid to a low boil for 10 minutes Let the chili rest for 5-10 minutes before serving.
Topping options:
Onions
Oyster crackers
Sour cream
Cheese
or....
Avocado and Tortilla chips (my personal favorite)
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