Low Carb Chili
INGREDIENTS
600g 88% lean ground beef
300g yellow onion, peeled and diced
1.5 tsp salt
30g butter
5g cumin
50g chili powder
3 each cloves garlic
454g (1 each 16oz pack) frozen bell peppers (I buy these from Trader Joe’s-though fresh is fine!)
1 can, 794g/28oz whole peeled tomatoes
SPECIAL EQUIPMENT
Large dutch oven
METHOD
Heat your pan over medium high until thoroughly hot. Add the beef to the dry pan breaking it up with a wooden spoon until evenly distributed amongst the bottom. Let the meat brown, stirring every 3-4 minutes. The fat will release from the meat and provide enough for sautéing the rest of the vegetables.
Once the meat is in small-ish crumbles and has brown sufficiently, add the butter, diced onion, and salt. Cook until the onion begins to turn translucent. Add the frozen bell peppers and both cumin and chili powder. Stir continuously until everything is thoroughly coated and the spice blend becomes aromatic. Reduce heat to medium-low
Lastly, add the tomatoes by pouring the liquid into the mix and squishing the whole tomatoes one by one before adding them to pot. Reduce the heat to low and cover. Let cook for 15-20 minutes before eating. This is best the next day and even better the day after that if you can manage to save some.
Serve with sour cream, grated cheddar, and thinly sliced scallions