Low-Carb Chili Con Carne Recipe | Slow-cooked Comfort Food | 7.5g of Carbs per Serving!

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

kidney beans

🥗Healthier: black beans

💰Cheaper: canned beans

Black beans are more nutritious, while canned beans can be more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

Welcome to the recipe introduction.

Introduce the concept of low-carb chili con carne without beans.

Gather all ingredients for the chili con carne.

Prepare the green bell pepper: cut off the top and bottom, make a lengthwise cut, fold it open, remove seeds, cut into strips, and dice.

Prepare the onion: cut off the top, slice in half, peel the skin, make incisions, and cut into cubes.

Prepare the bird's eye chilies: roll them in hands to loosen seeds, slice off the top, and remove seeds before slicing thinly.

Heat oil in a pan over medium heat and add the diced onion; cook for about 5 minutes until semi-translucent.

Add the sliced chilies, cumin powder, and garlic powder to the onions; cook for about 2 minutes.

Add the diced bell pepper to the pan; cook for about 5 minutes, stirring occasionally.

Increase the heat to high and add the minced beef; break it up and cook until browned, stirring enthusiastically.

Season the beef with sea salt, freshly ground pepper, and add the beef stock cube, breaking it up to mix well.

Add the chopped tomatoes, dark chocolate, and water to the pan; stir and bring the mixture to a simmer.

Add the soybeans to the mixture and stir well; let it simmer, covering the pan to allow flavors to meld.

Simmer for 30 minutes to a whole day, depending on preference for flavor development.

Serve the chili in a bowl or with fried cauliflower rice and a dollop of sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary