Make this meaty chili recipe your go to for leftovers during those chillier days in the spring or fall, or anytime you need to prepare for a busy work week with little time to cook. (Keep a look out for my introduction to a small line of dry spice mixes, which will feature spices for this recipe as well as others to help you save time preparing meals with those long lists of spices!)
If you get a chance to try my recipe, please leave a comment and/or a rating below. Iād love to get your feedback. Thank you!
Meaty “No Bean” Chili
4
servings30
minutes45
minutes7
Make this flavorful clean keto chili a staple in your home. I can nearly promise you won’t miss the beans (and those added carbs)! However, you can add a can of pinto beans if you like, which will double the net carbs to this recipe.
Macros for one serving (medium bowl of chili), calculated with Chronometer, including the coconut aminos and garam masala spice: 344 calories | 34.6g protein 7.8g net carbs | 18g fat.
Ingredients
1 pound organic grass-fed ground beef
1 pound organic free-range ground turkey
17 ounces organic, grass-fed beef bone broth
4-5 Roma tomatoes or tomatoes on the vine, cut into 1/2″ chunks
1 red bell pepper, diced
1 large onion, diced
1/2 jalapeƱo, chopped
7 ounce tomato paste from a glass jar (I like the Bionaturea brand)
2.75 ounces Trader Joe’s organic fresh cilantro to be used as added flavor and garnish, optional
- Spices & Herbs Needed
2-1/2 tablespoons cumin
1-1/3 tablespoons chili powder
1 tablespoon paprika
2 teaspoons ground black pepper
2 teaspoons pre-minced garlic or 4 cloves, minced
1 teaspoon organic gluten-free Tamari sauce (contains fermented soy) or use organic coconut aminos
1 teaspoon ancho chili powder, use regular chili powder if you don’t have ancho
1/2 teaspoon Himalayan pink salt
1/2 teaspoon cayenne pepper
1 teaspoon garam masala, optional if you don’t have it
Directions
- Using either a medium skillet (use if transferring meat to a slow cooker) or a large 6-quart pot, cook your ground meats and diced onions on medium to medium low heat. Break up the meat to get fairly even-sized pieces of meat you can throw into your slow cooker or use as your meat base for this recipe.
I typically prep my other ingredients while the meat and onions are cooking, if I haven’t done it the night before. Draining the fat is not required, as long as the ground beef is of an organic, grass-fed quality. (Grass-fed meat is already going to be a leaner source of protein than non grass-fed meats.) - If you are using a slow cooker, you can transfer the cooked meat and onions to your Crock Pot, and set it on either high for 4 hours or low for 6 hours. If you’re not using the slow cooker, you can leave the heat setting on medium.
- Now, add your spices (excluding the cilantro) to your pot or slow cooker, and mix well.
- Then add you bone broth and tomato paste, and mix well.
- Allow the ingredients to warm enough to eat, but not boil. This can take about 40 minutes. Then serve with chopped cilantro, which is optional.
Notes
- Time-saving tip: Cook your meat and onions together ahead of time the night before, or on another day convenient, and then store either in the refrigerator when you’re ready to make this chili or in the freezer.
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