Cauliflower Kimchi Chicken Fried Rice Cauliflower rice isn’t exactly a novel concept, but if you’re looking for a new take on a classic dish, you must try this Cauliflower Kimchi Chicken Fried Rice. It’s loaded with delicious Asian-inspired flavor, and stores so well for easy […]
Keto Fathead Jalapeno Popper Bites Since the Superbowl is this weekend (am I allowed to call it that on my humble little blog?!), I wanted to bring you a tasty ketogenic appetizer that will keep you on track with your macros, while still feeling like […]
Quick and Easy Keto Chili
It was 91 degrees in San Diego yesterday, on the 29th of January. The AC was on full blast, and I thought to myself “chili sounds amazing right now”. So I decided to brew a batch of my favorite keto chili. Isn’t that what everyone craves on a hot day? Regardless, I love this recipe. It’s spicy, packed with flavor and tastes absolutely amazing. I have linked some of the ingredients, all which you can find at your local grocery store. As usual, I try to tame my love for spice into something more versatile for everyone, so feel free to kick it up a notch. You will definitely enjoy my Quick and Easy Keto Chili!
PS- If you really want to indulge, this would go great with my Keto-Friendly Jalapeno Cheesy Bread, just sayin.
- 1 lbs ground beef
- 1 can of fire roasted Ro-tel
- Medium green bell pepper, cubed in 1/2 in squares
- 1 small can of El Pato tomato sauce
- 1/2 red onion, diced
- 16 oz can black olives
- 1 tbsp cumin
- 1 tbsp chili powder
- Tapitio, (optional) to taste
- Sour cream
- Green Onions
- Cheddar Cheese
Coat a large dutch oven with a little olive oil (1/2 tsp), and caramelize onion and green pepper until they are soft, and have a little coloring. Remove from heat and set aside. Then, add ground beef in with dry seasonings and cook until browned. If you use a fatty ground beef you may need to drain excess fat. I prefer to use 85/15 ground beef so I don’t need to worry about draining anything.
After meat mixture has browned, add remaining ingredients and simmer uncovered for approximately one and a half hours, until chili has thickened and ingredients have combined, stirring occasionally. I like to taste the mixture after an hour, and once ingredients taste balanced, it’s ready. There really is no science to this. If it tastes good, it’s done. Simple, easy, and delicious.
Easy Keto Chicken Parmesan Bake Hello fam! After teasing you all on my Instagram with random recipes and creations, I finally have had a minute to post this recipe, my Easy Keto Chicken Parmesan Bake. More recipes to come, I promise! I’m going to post a little […]
Double Chocolate Chip Coconut Keto Cookies I’m not going to lie, I created this recipe completely on a whim. I was craving initially craving Cast Iron Keto Blondies, but didn’t have all the ingredients handy, and a lot of coconut flour. As many of you, […]
Keto Tailgate Recipes: Queso Fundido
So with the launch of football season, I’m going to start a weekly Keto Tailgate Recipe edition. These recipes are going to be featured appetizers and meals that go great for game day. I’m going to try to make everything BBQ friendly so whether you’re at home or tailgating, you can have the perfect keto meal. Here is an amazing dip to kick things off.
If you are in search of a quintessential keto recipe, I think we may have the solution for you. Cody and I always joke about the goopy, cheesy recipes that us keto-ers live for, and this is definitely one of those recipes. It’s loaded with chorizo, chili peppers and cheese. It’s sinful, addicting, and what?! You can lose weight by eating this? Thank you keto, thank you. I really enjoyed eating this with crudities, especially sliced radish. For those of you who love pork rinds, I bet that would be an amazing combination. It honestly, even tastes good by itself. If you were to throw like 12 eggs into this you could make it into a breakfast casserole. So, many delicious keto options. Just one recipe, that’s so simple and easy to make.
Without further ado, I present to you: Keto Tail Gate Recipes: Queso Fundido
- 1/2 lb chorizo
- *Don’t like Chorizo? This will go well with any ground meat, see my note below.
- 4 oz cheddar cheese
- 4 oz mozarella cheese
- 4 oz cream cheese
- 1 hatch chili, or 2 jalapenos
- 1/2 large bell pepper
I personally didn’t add any salt because with the chorizo and cheese was salty enough. Just a heads up.
In a large cast iron skillet, fry the chorizo until almost cooked through.
While the chorizo is cooking, dice your peppers, then add to your chorizo.
Once Chorizo is cooked through, drain excess fat if needed, and transfer to a mixing bowl. I recommend you use a stainless steel or glass mixing bowl, just because I have had issues with the chorizo staining my plastic ones.
Add your cheeses and mix until ingredients have combined. Make sure to thoroughly mix in the cream cheese.
Put in a 350F oven and bake until the cheese is bubbly and the top is golden brown. If you are going to BBQ this, I reccomend prepping everything beforehand, and then finish. it off over indirect heat. You could also cook everything directly over the BBQ, but for simplicity sake I would prep as much as you can beforehand.
*If you aren’t a huge fan of chorizo, you can use any kind of ground meat really. Personally I would go with beef or pork, but to each their own. Chorizo has all the flavors you already need, but if you are using another kind of meat, I would jazz it up by adding some cayenne, cumin, pepper and chili powder. Don’t forget salt and pepper!