A Delicious & Healthy Twist on a Classic Chili Recipe
When the temperatures outside have dropped and eating a cold salad has lost its appeal, we have the perfect recipe to warm you up from the inside out. Today we are going to show you how to make a hearty beefy chili that is both savory and delicious. Best part is, it’s low carb and Keto friendly. And hey, if that’s not your thing, you can add a can or 2 of beans.
No judgement here. If you like spicy foods, we’ve got you covered. You can add more of the chili seasoning to kick up the heat or keep it less spicy if you prefer.
Unlike a traditional chili, this low carb chili does not contain beans, which makes it a perfect low-carb alternative. This chili is also a great option for meal prepping and freezing, as it actually tastes better the long it sits allowing the flavors to meld together. Chili is just as good reheated, making it a perfect option for busy weekdays. This Chili recipe is easy to make and can be customized to your liking by adding toppings like cheese, sour cream, green onions, or avocado. This recipe is packed with flavor and a great option for those who want to enjoy a hearty and satisfying meal while sticking to their low carb goals.
Low Carb Chili is a delicious and nutritious twist on the classic dish of chili con carne. It is typically made with beef or turkey, along with a variety of vegetables and spices. Unlike traditional chili, it does not contain beans, which makes it a perfect low-carb alternative. Chili is also a great option for meal prepping and freezing, as it tastes just as good reheated, making it a perfect option for busy weekdays. Chili is easy to make and can be customized to your liking by adjusting the level of spiciness or adding toppings like cheese, sour cream, and avocado. This chili recipe is perfect for those on a low-carb diet, as it allows you to enjoy all the flavors and satisfaction of chili without the added carbs. It’s also a great source of protein, which is essential for those on a low-carb diet. Chili is a versatile dish, you can make it in a slow cooker, Instant Pot, or on the stovetop, making it a great option for busy weekdays or lazy weekends.
This is how we make a Low Carb Chili
Saute' the Vegetables
In a Cast Iron Dutch Oven, add in: 3-4 tbsp. Wagyu Tallow or Olive oil (extra virgin) and set the stove to medium to medium/high temperature. When the oil is hot. Add in 1/2 c. onions (chopped) and cook until they are translucent. Once the Onions are caramelized Add in 2 gloves of Garlic Minced and sauté. Add in 1/2 c. green bell peppers (chopped) and cook until the peppers are soft
Cook the Hamburger Meat
Add in 3-1/2 lbs. of Ground beef (80-20 blend) and continue to stir to break it up the hamburger meat. Cook the Hamburger Meat until it is completely cooked.
Adding the Vegetables and Tomatoes
Once the Hamburger meat is cooked add in: 1/2 c. onions, 1/2 c. green bell peppers, 1/2 c. of red bell peppers, 1/2 c. yellow peppers, 2 cloves of minced garlic and 1 Jalapeno sliced up. Now, stir to make sure everything is mixed. Add in 3-4 tbsp of Elite BBQ Smokers’ SPG seasoning and simmer for about 10-minutes or until all the vegetables are nice and soft.
When the vegetables are soft add in: 1 tbsp of white vinegar, 2 tbsp of tomato paste, 2 tbsp of Serve Brown Sugar, 4 tbsp. of Elite BBQ Smokers’ Taco / Chili Seasoning. Now, stir to make sure everything is mixed.
Next, we are going to add in 28 oz. of crushed red tomatoes and 3 tbsp of Better than Bouillons -Roast Beef Mix and Stir to make sure everything is mixed together.
Cook the Chili
We are going to want the Chili to come up to a simmer. Now add in 3 cups of water (you can add less water in you want a Meatier Chili). Stir and mixed everything together.
You are wanting the chili to come to a boil and cook for about 10-minutes. After 10 minutes, stir and reduce the heat to a medium to medium-low and let it simmer for about 2-1/2 hours.
Resting and Tasting the Chili
Now remove from the heat and let the chili rest for about 1 hour. You can let it rest longer if needed.
When it is time serve and enjoy. Feel free to add your favorite toppings (Sour Cream, Cheddar Cheese, Onions) etc. to the Chili.
Let us know how it turned out and Tag #EliteBBQSmokers in your social media post.
The history of chili, also known as chili con carne, is a subject of debate among food historians. The dish is believed to have originated in the American Southwest, particularly in Texas, in the 19th century. The first recorded recipe for “chili con carne” appeared in a Texas newspaper in 1828, which described it as a “Mexican dish” that was popular among the Texan-Mexican cowboys of the region. The Chili dish was a simple combination of beef, chili peppers, and other spices, which was a cheap and easy meal for cowboys and other working-class people.
Over the years, Chili has become more popular, and it has spread to other parts of the United States and Mexico. Different variations of chili have emerged with everyone putting their own personal style into it. Some chili recipes include beans, while others do not. Different regions have added their own ingredients and spices. Regardless, Chili became a popular dish in the United States. It is often served at social events and gatherings. There is even a Chili Cook-off competition circuit that hosts events all over the country.
The International Chili Society holds an annual “World Chili Championship” cook-off, with contestants from around the world competing to make the best chili. The state of Texas officially recognized chili as its state dish in 1977. Today, chili is a beloved dish around the world, and there are countless variations and interpretations of Chili recipes.
We hope that you watch these videos and that it helps you. Please know that if you have any questions, please feel free to reach out to me and I will be happy to help. Good luck and hope to see you at a BBQ competition somewhere.
Low Carb Chili
Equipment
- Large Butch Oven
Ingredients
- 3.5 lbs. Ground beef (80-20 blend)
- 3-4 tbsp Wagyu Tallow or Olive oil (extra virgin)
- 1 cup Onions (chopped) (Divided)
- 4 ea gloves of Garlic (Minced) (Divided)
- 1 cup Green Bell Peppers (chopped) (Divided)
- 1/2 cup Red Bell Peppers (Chopped)
- 1/2 cup Yellow Bell Peppers (chopped)
- 1 ea Jalapeno Pepper (sliced)
- 28 oz. Crushed Tomatoes
- 2 tbsp. Tomato Paste
- 1 tbsp. White Vinegar
- 3 tbsp. Better than Bouillon - Roast Beef
- 3 cup Water
- 1 tbsp. Swerve (Brown Sugar Alternate)
- 3-4 tbsp. Elite BBQ Smokers’ SPG seasoning
- 4 tbsp. Elite BBQ Smokers' Taco / Chili Seasoning
Elite BBQ Smokers’ SPG seasoning
- 4 tbsp. Kosher Salt
- 3 tbsp. Course Ground Pepper
- 1 tbsp. Granulated Garlic
Elite BBQ Smokers' Taco / Chili Seasoning
- 1 tbsp. Cumin
- 1 tbsp. Smoked Paprika
- 1/2 tbsp. Garlic Powder
- 1 tbsp. Onion Powder
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tbsp Chili Powder
- 1/4 tbsp. Cayenne Pepper Optional
- 1 tbsp. Red Pepper Flakes Optional
Instructions
Sauté the Vegetables
- In a Cast Iron Dutch Oven, add in: 3-4 tbsp. Wagyu Tallow or Olive oil (extra virgin) and set the stove to medium to medium/high temperature.
- When the oil is hot. Add in 1/2 c. onions (chopped) and cook until they are translucent.
- Once the Onions are caramelized Add in 2 gloves of Garlic Minced and sauté
- Add in 1/2 c. Green bell peppers (chopped) and cook until the peppers are soft
Cooking the Hamburger Meat
- Add in 3-1/2 lbs of Ground beef (80-20 blend) and continue to stir to break it up
- Cook the Hamburger Meat until it is completely cooked
Adding the Vegetables and Tomatoes
- Once the Hamburger meat is cooked add in: 1/2 c. onions, 1/2 c. green bell peppers, 1/2 c. of red bell peppers, 1/2 c. yellow peppers, 2 cloves of minced garlic and 1 Jalapeno sliced up.
- Add in 3-4 tbsp of Elite BBQ Smokers’ SPG seasoning
- Simmer for about 10-minutes or until all the vegetables are nice and soft
- Add in 1 tbsp of white vinegar and stir in
- Add in 2 tbsp of tomato paste and stir in
- Add in 2 tbsp of Serve Brown Sugar and stir in
- Add in 4 tbsp. of Elite BBQ Smokers’ Taco / Chili Seasoning
- Add in 28 oz. of crushed Red tomatoes and stir in
- Add in 3 tbsp of Better than Bouillons -Roast Beef Mix and stir in
Cooking the Chili
- Let the Chili come up to a simmer
- Add in 3 c. of water (you can add less water in you want a more Meaty Chili)
- Let the chili come to a boil and cook for about 10-minutes
- Stir and reduce the heat to a medium to medium-low and let it simmer for about 2-1/2 hours.
Resting and Tasting the Chili
- Remove from the heat and let it rest for about 1 hour
- Serve and enjoy. Feel free to add your favorite toppings to the Chili
- Letus know how it turned out and Tag #EliteBBQSmokers in your social media post.