I’m not one to normally brag, but my chili recipe is a little famous around these parts. Well, at least with my family and friends that is. Yeah, that kind of sounded like a major brag. But here’s the thing, my chili recipe was often requested long before I ever became a food blogger. It’s not only delicious but easily customizable.
Let’s be frank there are a lot of fantastic chili recipes out there. I believe mine became popular because I didn’t skimp on the spices. I like my chili bold and chunky. If that’s not you, you can certainly reduce the spices. I really thought I had posted this recipe up, so I apologize that I hadn’t.
My original recipe called for kidney beans and although I still add them on occasion, it raises the carb-load too high to make it to the blog. So, the beans have been left out of this low carb chili. I promise you, you won’t even miss the beans. If do decide to add them, one can of kidney beans rinsed, adds a tasty dimension.
My low carb chili was often served when the community group met at our home. It was a crowd pleaser and it didn’t break the bank either. To be honest, I really miss those days. I think the Fittoserve Group community probably misses those days too.
As a low carb food blogger, I love how taking the time to write down my recipes allows for a place for my family and friends to access my recipes. It’s my prayer that my children and future grand-babies will one day see that it was an act of love to blog and share our family favorites.
A great accompaniment to my low carb keto chili is my faux corn bread. If you haven’t tried this yet, you need to make this for your family too.
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Easy Low Carb Keto Chili
1 pound of lean ground beef
2 cloves garlic crushed
1 medium onion roughly chopped
28 oz can crushed tomato
1 cup of chopped cherry tomatoes
1 cup of water
1 ½ teaspoons of sea salt
2 tablespoons of chili powder
½ tsp ground cayenne pepper
1 tablespoon of cumin powder
1 teaspoon of garlic powder
2 teaspoons of onion powder
- In a large sauce pan, brown the ground beef, onion and crushed garlic.
- Allow the meat to fully brown before adding the rest of the ingredients and cook at low simmer for at least an hour. Can be cooked for less time but the flavors really blend better if allowed to cook slowly.
- Finish your cooked chili with your favorite low carb toppings. We used pickled jalapenos, raw onion, sour cream and green onions.