Like the name says, this low-carb chili recipe is chuck-full of meat. If you like your chili thick and "mostly meat," this recipe is well worth trying.
Makes 12 Portions of "Mostly Meat" Low-Carb Chili
Prep Time: 15 minutes
Cook Time: 2 hours
Ingredients:
- 1 tbsp vegetable oil
- 1 yellow onion, diced
- 5 pounds ground beef
- 3 cloves garlic, minced
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1 can (14.5 oz) tomato puree
- 1 (15 ounce) cans pinto beans, drained
- 2/3 cup chili powder
- 1/4 cup ground cumin
- 1/4 tsp cinnamon
- 1/2 tsp ground cayenne, or to taste
- 1 teaspoon black pepper
- 2 teaspoon salt
- 3 cup water, or as needed
Preparation:
In a large pot, over medium heat, sauté the beef and onions in the oil until the meat is browned, and broken in small pieces. Drain off the grease and return back to the pot. Add the garlic and cook for one minute. Add all of the remaining ingredients, except the beans, and simmer on low for 1 1/2 hours, stirring occasionally. Add the beans and cook for 15 minutes more before serving. As the chili cooks add water, if needed, so it doesn't become too thick.
