This Keto “chili” recipe has all the comforting vibes of a traditional chili, and with the Keto-friendly addition of cheddar cheese and sour cream it tastes a bit like a cheeseburger too! Might sound weird, but….can we get a yum!? Low-carb green bell pepper combines with a small amount of carrot (yup, totally Keto-friendly in small quantities!), ground beef, warming spices, and hearty beef broth to make a warm and cozy winter meal that can easily be made in larger batches for weeknight dinners, leftover lunches, or even packed in the freezer to plan ahead.
Top with shredded cheese, sour cream, green onions, and your favorite hot sauce to make this a real comfort food winner!
Recipe source: https://bit.ly/3levf8j
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Keto Beef Chili With Cheese
Ingredients
Green Bell Pepper
Carrots, Raw
Olive Oil
Ground Beef
Salt
Black Pepper
Onion Powder
Garlic Powder
Paprika
Cumin, Ground
Crushed Red Pepper
Beef Broth
Sour Cream
Cheddar Cheese
Instructions
1. Prepare the green bell pepper by roughly chopping it. Chop the carrots into small, round pieces.
2. Heat the olive oil in a large soup pot on medium heat. Toss in the pepper and carrots. Put a lid on the pot and let the vegetables tenderize for about 4 minutes without burning.
3. Add in the ground beef and all the seasonings. Use a spoon to break up the beef. Cook with a lid on for 2-3 minutes, until the beef browns and liquid collects.
4. Pour in the beef broth. Return the lid once more and bring the pot to a low simmer. Allow it to simmer for at least 10 minutes, but you may go longer for softer vegetables and beef.
5. After simmering, transfer approx. 1 cup of broth to a separate bowl. Whisk in the sour cream.
6. Return the thickened liquid to the chili pot. Stir the ingredients together and allow the chili to simmer openly for about 5 minutes. The chili will still have extra liquid but will reduce slightly.
7. For serving, divide the chili into 3 bowls. Top each bowl with 2 TB of cheddar cheese. Stir in the cheese to thicken the chili even more. Enjoy!
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