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.