Keto Chili
Keto chili and soups are some of my favorite keto meal prep recipes and this chili is no exception. It's so easy to make a large batch and serve the leftovers for lunch the rest of the week or even freeze them.
Ingredients
- 2 lb. Ground beef
- 1 Bell pepper chopped
- 1 Small onion chopped
- ½ c. Celery chopped
- 1 Jalapeno finely chopped
- 4 Cloves minced garlic
- 6 Sliced bacon
- 1 14.5 oz. Can diced tomatoes
- 3 oz. Tomato paste
- 2 tbsp. Chili powder
- 1 tbsp. Cumin
- ½ tbsp. Oregano
- 2 tsp. Paprika
- 1 c. Bone broth
- Salt and pepper to taste
- Cheddar cheese for garnish
Instructions
- Cook the 6 slices of bacon in a large skillet over medium-high heat until crispy. Remove them from the skillet once crispy, drain them and set aside.
- Pour the majority of the bacon grease out of the skillet, leaving only a thin layer.
- Add the onions, celery and bell pepper to the skillet, and cook until crisp tender.
- Mix the ground beef into the vegetables, and cook it until completely browned. Drain the excess fat if necessary.
- Pour in 1 finely chopped Jalapeno and the minced garlic, and cook for an additional minute.
- Toss in the chili powder, cumin, oregano and paprika. Stir to combine, and cook for 30 seconds to a minute longer.
- Chop the bacon pieces from earlier, and toss them into the skillet.
- Reduce the heat to low, and add in 3 ounces of tomato paste and a can of diced tomatoes.
- Add salt and pepper to taste.
- Stir in a cup of bone broth, and simmer uncovered for 20 minutes.
- Serve topped with a garnish of shredded cheddar cheese.