I just made a batch of Low Carb Beef Chili and wanted to share the recipe with you! If you follow the recipe as stated, you will get a low carb and Paleo friendly meal. Now if you feel the need to add in cheese and sour cream as garnish at the end, it will of course no longer be paleo, but it will still be low carb and super yummy☺
You can also use non-dairy versions of these as well to stay paleo. You can also make this in the Instant Pot or Slow Cooker! For example, I was feeling especially hungry and did not have a lot of time so I made this in my Instant Pot and was enjoying my chili within the hour.
Ingredients (all organic whenever possible):
- 2 pounds grass fed ground beef
- 1 cup beef bone broth (I used kettle and fire brand)
- 1 bay leaf
- 3 TBSP chili powder
- 1 TBSP dried oregano
- 2 TBSP cumin
- 2 tsp sea salt
- 1 tsp black pepper
- 28 ounces canned fire roasted diced or crushed tomatoes (regular will do if you can’t find fire roasted)
- 6 ounces Roma tomato paste (regular will do if you can’t find Roma)
- 4 ounces green chilis
- 1 yellow onion diced
- 7 cloves of garlic diced
- 2 TBSP Olive Oil
- 2 TBSP Worcestershire sauce (you can find a paleo version of this or make your own)
Directions:
- Sauté the onions in the olive oil until translucent (about 10 min), then add in the garlic for another 1-2 min
- Next add in the ground beef and spices and cook until browned
- Then add in the tomato paste, canned tomatoes, green chilis, Worcestershire sauce and bone broth—mix until well combined
- Place the bay leaf in your slow cooker or instant pot
- If using an instant pot hit the meat/stew button (will be about 35 min), if using a slow cooker, cook for approximately 3-4 hours (may also cook for longer on a lower heat setting)
- Garnish with your favorite things and enjoy!
