Low-Carb & Keto Mexican Chili

by KetoDietApp.com

Step 1Peel 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.

Step 2Dice 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.

Step 3Mix all the dry spices: chili powder, cumin, paprika, cocoa powder, black pepper and dried oregano.

Step 4Add the dry spices, tomato puree and bay leaves to the pan with the beef. Season with salt and mix well.

Step 5Pour in the coconut aminos, fish sauce and bone broth.

Step 6Reduce the heat, cover the pan with lid and simmer for about 45 minutes or until the meat is tender.

Step 7Halve, deseed and slice the green pepper and add it to the pan. Cover with the lid and gently simmer for about 10 minutes.

Step 8When 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. You can also freeze it for up to 3 months.

Step 9Serve with shredded cheese on top. Try with Low-carb Tortillas / Nachos or Cauli-rice. Enjoy!