Heart of Texas Keto Chili
"Inspired by my time spent in the heart of Texas, where I learned that chili is a way of life. I discovered that the perfect chili is a balance of heat, spice, and flavor. The black soybeans in this recipe are a great keto-friendly alternative to traditional beans, and the spices used in this dish have anti-inflammatory properties, making it a tasty and healthy option."
Ingredients
Ingredient | Quantity |
---|---|
ground beef (grass-fed, if possible) | 2 lbs, 2 tbsp, 1 large, 2 cloves, 1, 2 tbsp, 1 tbsp, 1 tsp, 1 tsp, 1/2 tsp, 1/2 tsp, 1 can (14.5 oz), 1 can (15 oz), 1 cup, 2 tbsp, 1 can (15 oz), 1/4 cup, pinch |
olive oil | |
yellow onion, diced | |
garlic, minced | |
red bell pepper, diced | |
chili powder | |
ground cumin | |
dried oregano | |
smoked paprika | |
cayenne pepper | |
black pepper | |
diced tomatoes, with juice | |
tomato sauce | |
beef broth | |
apple cider vinegar | |
black soybeans, drained and rinsed | |
chopped fresh cilantro | |
Salt, to taste |
Directions
Instructions:
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In a large pot, heat the olive oil over medium heat the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks. Once cooked, remove the beef from the pot and set aside.
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In the same pot, add the onion, garlic, and red bell pepper. Cook until the vegetables are softened, about 5 minutes.
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Stir in the chili powder, cumin, oregano, smoked paprika, cayenne pepper, and black pepper. Cook for an additional 2 minutes to toast the spices.
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Add the diced tomatoes with their juice, tomato sauce, beef broth, and apple cider vinegar to the pot. Bring the mixture to a simmer.
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Return the cooked beef to the pot and add the drained and rinsed black soybeans. Stir well to combine.
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Cover the pot with a lid and let the chili simmer for 1 hour, stirring occasionally.
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After 1 hour, remove the lid and let the chili simmer for an additional 30 minutes to thicken.
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Taste the chili and add salt as needed. Stir in the chopped cilantro just before serving.