Keto-Style Chili
 
 
A delicious delicious you won't even miss the beans. Bacon adds fatty richness and smoky flavor to this keto-friendly chili. And topping bowls with shredded cheese, sour cream, or pickled jalapeños still keeps things low-carb! Serve with Mashed Cauliflower
Source:
Serves: 6 to 8
Ingredients
  • 12 ounces low- or no-sugar bacon slices, cut into ½-inch pieces
  • ½ large yellow onion, diced
  • 12 ounces Cremini mushrooms, medium dice
  • 1 red sweet pepper medium diced
  • 2 pounds ground beef (or 1 pound ground beef and 1 pound ground pork)
  • ¼ cup chili powder
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 1½ teaspoons salt
  • 2 teaspoons smoked paprika (optional)
  • ¼ teaspoon cayenne (optional)
  • 2 tablespoons tomato paste
  • ½ cup dry red wine
  • 2 cups low-sodium beef or chicken broth
  • 2 teaspoons red wine vinegar
Directions
  1. Place the bacon in a large skillet and cook over medium-low heat. When the bacon is soft and just starting to brown, add the onion and a pinch of salt. Cook for a few minutes, stirring occasionally, until the onion has softened. Add the mushrooms and cook, stirring occasionally, until they release their liquid and start to take on a little color. Increase the heat to medium and add the meat. Cook, stirring occasionally, scraping up the browned bits from the bottom of the pan, and breaking up any large clumps, until it loses all of its pinkness and is cooked through.
  2. Add the chili powder, oregano, cumin, and salt. Cook, stirring constantly, until fragrant, about 1 minute. Taste for spiciness and add the paprika and/or cayenne if desired. Reduce the heat to medium-low and clear a space in the middle of the pan. Add the tomato paste in the space and fry, stirring constantly, until darkened in color, about 1 minute. Add the wine and broth and stir to combine. Add the sweet Red Pepper. Simmer, stirring occasionally, until the sauce is glossy and has thickened, 10 to 15 minutes. Taste and season with salt as needed. Just before serving, stir in the vinegar.
  3. Serve with mashed Cauliflower
Notes
**Storage: Leftovers** can be stored in an airtight container for up to 4 days or frozen for up to 2 months. **Optional garnishes:** Shredded cheese (about .5 to 1 grams of carbs per serving), sour cream (.5 grams of carbs per tablespoon), avocado (about 2 net grams per half), green onion (about .2 grams per tablespoon), pickled jalapeños (almost no carbs), cilantro (1/4 cup is .1 gram)
Recipe by Recipes to Try at https://recipestotry.ca/keto-style-chili/