This chili recipe uses both minced beef and sirloin steak. It's full of flavour and really filling, especially when served with my Low-carb Tortillas or Nachos. For really bold flavours, make the chili ahead, refrigerate and serve the next day. All the spices will blend together and make the flavour more intense. This hearty chili is a staple in my house!
Nutritional values (per serving):
|of which Saturated||19.6||grams|
Nutrition facts are calculated for 6 servings (net carbs for 4 servings: 9.2 g / serving). Macronutrient ratio: Calories from carbs (4.9%), protein (28.5%), fat (66.6%)
Ingredients (makes 4-6 servings):
- Low-carb Tortillas / Nachos + 1.5 g net carbs per serving
- Cauli-rice - a cup per serving (120 g / 4.2 oz) +3.6 g net carbs
- Avocado - ¼ per serving (100 g / 3.5 oz) +1.8 g net carbs per serving
When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).
- Peel and dice the onion and garlic. Place the onion and garlic on a pan greased with ghee and cook over a medium-high heat until fragrant and lightly golden. Mix to prevent burning.
- Dice the sirloin into 1-inch pieces and add to the pan together with the minced beef. Cook over a medium-high heat until browned from all sides.
- Mix all the dry spices: chili powder, cumin, paprika, cocoa powder, black pepper and dried oregano.
- Add the dry spices, tomato puree and bay leaves to the pan with the beef. Season with salt and mix well.
- Pour in the coconut aminos, fish sauce and bone broth.
- Reduce the heat, cover the pan with lid and simmer for about 45 minutes or until the meat is tender.
- Halve, deseed and slice the green pepper and add it to the pan. Cover with the lid and gently simmer for about 10 minutes.
- When done, take off the heat and set aside. Remove the bay leaves (if you used whole). Once chilled, store in the fridge for up to 5 days.
- Serve with shredded cheese on top. Try with Low-carb Tortillas / Nachos or Cauli-rice. Enjoy!