Homemade Low Carb Chili (Beanless)
Servings 6 servings
Calories 378kcal
Ingredients
- 2 lbs chuck (fat trimmed off) (see note 1)
- 2 1/2 lbs tomatoes (blanched, skin removed and roughly diced)
- 1 onion (medium, diced)
- 3 celery stalks (sliced about 3/8" thick)
- 1 red bell pepper (diced)
- 2 tsp cumin powder
- 3 Tbsp Ancho chile powder (see note 2)
- 2 Tbsp olive oil
- 1 tsp black pepper
- 2 tsp salt (plus more to taste)
- 1 cup water
Instructions
- Set the oven to broil (high) and let it pre-heat while you are preparing the beef. Grind the beef on a medium size plate. Form about 8 patties, place on a foil lined baking tray and broil it on high, about 4 inches away from the heating element, for about 3 minutes per side. Remove from the oven and set aside. Using a fork, crumble beef patties into ¼ to ⅜ inch chunks.
- Heat 2 tablespoons of olive oil in a cast iron pot or Dutch oven. Add onions, celery and red bell pepper and saute over high heat, until onions are golden brown, about 5-8 minutes.
- Add the beef, diced tomatoes and the rest of the ingredients. Bring to boil, then lower the temperature to low. Cover, leaving a small crack to let some steam escape, and simmer for 2 1/2 to 3 hours, stirring every 20-30 minutes.
- Garnish with chopped scallion or other greens and serve immediately.
Notes
Note 1 - I recommend grinding the beef yourself as this way you have a full control over what meat goes in your chili. If you don't have a meat grinder at home, you can always pick a piece of meat and ask your butcher to trim and grind for you.
Note 2 - Instead of using the regular chili powder use Ancho chile powder. Chili powder sold at grocery stores is a mix of chile powders, dehydrated vegetables, lime acid, and often include nasty stuff such as liquid smoke, food coloring, preservatives and taste enhancers. Pure Ancho chile powder is mildly spicy and very flavorful. It's also lends a very nice dark red color to your chili.