As the temperature drops my hankering for chili goes up! I love this recipe because it’s not only delicious but also Keto Diet friendly. You don’t have to make it in a Crock Pot but I do, setting it to high for 4 hours. Enjoy!
Roxann’s Chili
INGREDIENTS
3 slices bacon, cut into 1/2" strips
1/4 medium yellow onion, chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1/2 c. sliced baby Bellas
2 cloves garlic, minced
2 lb. ground beef
2 tbsp. chili powder
2 tsp. ground cumin
2 tsp. dried oregano
2 tbsp. smoked paprika
Kosher salt
Freshly ground black pepper
2 c. low-sodium beef broth
Sour cream, for garnish
Shredded cheddar, for garnish
Sliced green onions, for garnish
Sliced avocado, for garnish
DIRECTIONS
1. In a large pot over medium heat, cook bacon. When bacon is crisp, remove from
pot with a slotted spoon. Add onion, celery, pepper, and mushrooms to pot and
cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute more.
2. Push vegetables to one side of the pan and add beef. Cook, stirring occasionally,
until no pink remains. Drain fat and return to heat.
3. Add chili powder, cumin, oregano, and paprika and season with salt and pepper.
Stir to combine and cook 2 minutes more. Add broth and bring to a simmer. Let
cook 10 to 15 more minutes, until most of the broth has evaporated. (Alternatively, put these ingredients into a Crock Pot for 4 hours on High instead of simmer).
4. Ladle into bowls and top with sour cream, reserved bacon, cheese, green onions,
and avocado.