I’ve been trying to perfect a chili recipe for quite some time. I’ve perused the interwebs high and low and have gleaned information from many great chefs. However, I needed to find my own… and make it keto friendly. I believe I’ve created that recipe in both versions: keto friendly and regular. See my recipe below.
Ingredients
- 2 lbs of ground beef
- 1 lb of ground pork (for keto, or 1 can of black beans (14oz) and 1 can of kidney beans cleaned and drained)
- 6-8 slices of thick cut bacon
- 1/2 diced white onion
- 2 jalapenos (diced and deseeded for a more mild heat)
- 1/2 red bell pepper
- 1/2 green bell pepper
- 8 oz chicken broth
- 2 tbsp of tomato paste
- 2.5 lbs of tomatoes (fire roasted)
- 8oz can of tomato soup
- Seasoning
- Seasoning Ingredients:
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika (or regular paprika)
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- ½ teaspoon crushed red pepper flakes (adjust for spice preference)
- ½ teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 1 teaspoon brown sugar (non-keto and optional, adds a touch of sweetness)
Instructions
- Fire roast your tomatoes on the BBQ or on a cast iron skillet
- Add the bacon to your skillet and cook it thoroughly (save the grease to add back to the pot later)
- Remove the bacon and then add the vegetables into the skillet and get them cooked for a few minutes
- Add the meat and cook the meat in the skillet and then drain the fat out
- Add all the meat and bacon to the pot, I used a Dutch oven. Add back some bacon grease.
- Add the seasoning, the tomato paste, the chicken stock, and the tomato soup to the pot.
- Put the pot into your BBQ and set at 225 degrees
- BBQ for 4-6 hours (can alternatively use an oven or stove)