I love chili, but sometimes beans do not agree with my achy body so I go for this delightful and fulfilling dish.
If you are low carbing or keto this is the jam for you… Even if you aren’t, add some kidney beans to this recipe and you will thank me for the bowl of joy.
Let’s get started, I’m HANGRY!
Ingredients:
- 2 lbs grass-fed ground beef
- 1 tbsp olive oil or avocado oil
- 1/4 cup yellow onion, chopped
- 2-3 garlic cloves, minced
- 2 cans diced tomatoes ( I prefer italian style)
- 2 1/2 cups chicken broth
- 1/4 cup pepperoni, sliced into strips
- 1 1/2 tbsp chili powder
- 1 1/2 tsp cayenne pepper
- 2 tbsp cumin
- 1 tbsp oregano
- 1/4 tsp mustard, ground
- 1 tbsp paprika
- 2 tsp salt
- 2 tsp pepper
Topping Options-
Cheddar cheese – Sour cream- Salsa – Avocado slices- Bacon – Green onions – Cheese whisps ( low carb croutons) Jalapenos – olives- parsley
Directions:
Heat a saucepan on med-high heat, add the onion and garlic. Cook until fragrant, about 2 minutes. Add the ground beef. Cook until no longer pink. Drain if there is a lot of grease.
Add all of the spices
Now add the 1 can of tomatoes.
With the second can, puree in a blender and add to the pan.
Now add the pepperoni. Stir well and let simmer 1-2 hours.
Serve with all the toppings you desire and
ENJOY!
