A pot of chili on the stove is the sign of a happy household – especially when it’s a healthy version that’s full of meat and flavor but low in carbs. This recipe is made with ground meat, so it can be made in a jiffy, but it still has that long-simmered, deep chili flavor everyone loves.
I like to serve this chili in big bowls heaped with all the fixings: sour cream, guacamole, shredded cheese, diced onions, fresh cilantro and, because I like a serious kick to my chili, a shot of hot sauce or spicy salsa.
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Low-Carb Beef Chili
8
15 minutes
40 minutes
55 minutes
2 pounds ground beef
1 onion, diced
3 garlic cloves, minced
3 tablespoons chili powder
2 tablespoons sweet paprika
1-1/2 teaspoons salt
1 teaspoon dried oregano
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
2 (28-ounce) cans crushed tomatoes
3 cups beef or chicken broth, plus additional if needed
Shredded cheese, sour cream, guacamole or diced avocado, chopped green or red onions (optional)
Heat a large skillet over medium-high heat. Add the beef and cook, stirring and breaking up the meat with a spatula, until the meat is browned, about 5 minutes. Transfer the meat to a stockpot or Dutch oven.
Add the onion and garlic to the skillet and cook, stirring occasionally, until the onion is softened, about 5 minutes.
Stir in the chili powder, paprika, salt, oregano, cinnamon and cayenne and cook, stirring, for about 30 seconds more.
Transfer the onion and spice mixture to the pot with the meat. Add the crushed tomatoes and broth and stir to mix well.
Bring the chili to a boil over high heat and reduce the heat to medium and simmer, stirring occasionally, for about 30 minutes, until the sauce is thick and all the flavors have melded together. If the pot gets dry, add more broth or water as needed and bring up to a simmer.
