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Heat the olive oil in a large pot over medium heat. Add the onion and garlic and fry until soft.
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Measure in the chili powder, chipotle powder or smoked paprika powder, and cumin, stirring for a minute or so to extract the flavor from the spice.
Add the ground beef or turkey. Use a spatula to crumble the meat and cook until no longer pink, about 10-15 minutes.
Add the tomatoes, tomato paste, jalapeños, and broth. Bring to a boil, and then reduce the heat to medium-low. Cover and simmer for at least 10 minutes, stirring occasionally. Season with salt and pepper, to taste.
Serve the chili topped with shredded cheese, sour cream, avocado, jalapeños, or chives.
How to cook chili in an Instant Pot
Brown the ground beef in the instant pot using the sauté function. While the beef is still rare, add the onion, garlic, chili powder, chipotle powder (or smoked paprika), and cumin. Stir until the meat is just browned, the onions tender, and the spices fragrant. Add the tomatoes, tomato paste, jalapenos, and broth. Use the slow cooker function to simmer for an hour or use cook under pressure for 10-12 minutes, using natural release when done. To thicken the chili, use the sauté function for an additional 8-12 minutes just before serving. Stir frequently while using the sauté function to prevent burning.
How to cook chili in a slow cooker
Follow steps 1-3. Add the browned meat, tomatoes, tomato paste, jalapeños, and broth to the slow cooker. Cover with lid and cook on low heat for 5 - 6 hours.
Should you drain the fat from the ground beef?
Whether or not to drain the fat after cooking the ground beef is a matter of personal preference. It also depends on the type of beef you use and the percent fat content. We prefer not to drain the fat to make the chili more rich and satiating.
Delicious substitutions for ground beef
Our hearty chili is equally delicious when made with ground pork, ground turkey, or venison. In fact, using small chunks of pork, steak, or venison will help to change the texture and can resemble the mouthfeel that beans often provide.
A chili without beans?
Most types of beans such as red kidney beans, black beans, and pinto beans should be avoided on a standard ketogenic diet due to their high carbohydrate content. Most cooked beans contain about 12 g net carbs per 3 oz (90 g).
There are some exceptions such as green beans and black soybeans that only contain about 2 g of net carbs per 3 oz (90 g). If you tolerate more carbs, feel free to add any beans of your choice.
Other potential substitutes for beans might include chopped zucchini or mushrooms, both of which provide additional texture with very subtle flavor.
Serving suggestions
This dish tastes great with fresh cilantro and lime. Using full-fat crème fraiche instead of sour cream is even tastier.
Leftovers?
We're guessing you won't have any leftovers, but if you do, chili is one of those dishes that tastes even better a day or two after it's made. If you do find yourself with leftovers, try making a chili dog using our hot dog buns that have only 1 gram of net carbs per serving.
You can also scoop leftovers into a baking dish, top with a raw egg and bake at 350°F (175°C) for 15-20 minutes until warmed through and until the eggs are cooked to your liking. Leftovers have never tasted so good! In fact, you might just want to make a double batch on purpose.
Different kinds of chilis and seasonings
Do you like spicy chili or milder flavors? The type of chili you chose, adds different flavors and heat. If you use dried chilies, check the label for more information about how spicy the chili is and use that guidance to adjust the seasoning. Chipotle chilis have a smoky flavor and are a bit more spicy than jalapenos or dried red peppers.
In some areas, folks like to season chili with a bit of cocoa powder or cinnamon. You can sprinkle in a bit of either if you choose. Are there spices you like to add to your chili? If so, please share in the comments below!
Diet & Weight Magazine
