2 1/2 pounds ground beef
1/2 large onion, chopped
8 cloves garlic, minced
2 15-ounce can diced tomatoes (with liquid)
1 6-ounce can tomato paste
1 4-ounce can green chiles (with liquid)
2 Tbsp. Worchestershire sauce
1/4 cup chill powder
2 Tbsp. cumin
1 Tbsp. dried oregano
2 tsp. se salt
1 tsp. black pepper
1 medium bay leaf, optional
In a skillet over mediumhigh heat, cook the chopped onion for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.
Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
Transfer the ground beef mixture into a slow cooker. Add remaining ingredients, except bay leaf, and stir until combined. Place the bay leaf into the middle, if using.
Cook for 6-8 hours on low or 3-4 hours on high. If you used a bay leaf, remove it before serving.
This is very chunky chili. If you prefer yours thinner, you can add a little water or broth prior to cooking to think it out as desired.
Yes, your chili needs cornbread with almond flour. This cornbread is made with a secret ingredient that gives it all the flavor of sweet corn without the carbs and sugar.
This gluten free keto cornbread recipe is beyond easy. Let me break it down:
Grease your skillet. I love using my cast iron skillet for this low carb cornbread recipe, but if you don’t have one, you can use a regular 10 pie or round baking dish. It just browns better with the cast iron.
Stir together the almond flour cornbread dry ingredients: almond flour, baking powder, sweetener, and sea salt. Add wet ingredients: melted butter, almond milk, and eggs.
Add sweet corn extract. When the batter is smooth (it will be thick), stir in the corn extract.
Transfer batter into skillet. Smooth the top with a spatula.
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