Carnivore Diet Chili Recipes

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LOW CARB KETO CHILI RECIPE (CROCK POT OR INSTANT POT)



Low Carb Keto Chili Recipe (Crock Pot or Instant Pot) image

An EASY low carb keto chili recipe without beans, made in a Crock Pot slow cooker or Instant Pot pressure cooker, using common ingredients & 15-min prep time.

Provided by Maya | Wholesome Yum

Categories     Main Course

Time 8h15m

Number Of Ingredients 14

Olive oil for frying
1/2 large Onion ((chopped))
8 cloves Garlic ((minced))
2 1/2 lb Ground beef
2 15-oz can Diced tomatoes ((with liquid))
1 6-oz can Tomato paste
1 4-oz can Green chiles ((with liquid))
2 tbsp Worcestershire sauce
1/4 cup Chili powder
2 tbsp Cumin
1 tbsp Dried oregano
2 tsp Sea salt
1 tsp Black pepper
1 medium Bay leaf ((optional))

Steps:

  • In a lightly oiled skillet over medium-high 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.
  • Select the "Sauté" setting on the pressure cooker (this part is done without the lid). Add a little oil and the chopped onion and cook 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.
  • Add remaining ingredients, except bay leaf, to the Instant Pot and stir until combined. (For the Instant Pot version, it is recommended to also add a cup of water or broth.) Place the bay leaf into the middle, if using.
  • Close the lid. Press "Keep Warm/Cancel"to stop the saute cycle. Select the "Meat/Stew"setting (35 minutes) to start pressure cooking.
  • Wait for the natural release if you can, or turn the valve to "vent"for quick release if you're short on time. If you used a bay leaf, remove it before serving.

Nutrition Facts : Calories 306 kcal, Carbohydrate 13 g, Protein 23 g, Fat 18 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 77 mg, Sodium 761 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 9 g, ServingSize 1 serving

CARNIVORE CHILI



Carnivore Chili image

Courtesy of the Oregonian- we make two chilis at my house: one for the vegetarians and one for the meatetarians. Omnivores can just mix. This is also good with the addition of some veggies, such as zucchini or other squashes, carrots, potato, corn, bell peppers, or whatever else you may want to add. Garnish with shredded cheese, sour cream, and/or green onions

Provided by VNess

Categories     Meat

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 tablespoons olive oil
3 cups finely chopped yellow onions
5 garlic cloves, minced
2 lbs extra lean ground beef
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons unsweetened cocoa
2 teaspoons salt
1 teaspoon celery seed
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1/2 teaspoon crushed red pepper flakes
2 cups tomato juice
2 cups reduced-sodium fat-free beef broth
1/4 cup yellow cornmeal

Steps:

  • In a 5-quart pan, warm olive oil over medium heat. Add onions and garlic and cook, uncovered, stirring once or twice, for 10 minutes.
  • Add ground beef and cook, stirring and breaking up lumps, until meat is evenly crumbled and no longer pink, about 8 to 10 minutes.
  • Stir in chili powder, cumin, oregano, cocoa, salt, celery seeds, turmeric, cinnamon and red pepper flakes; cook another 3 minutes, stirring often. Stir in tomato juice, beef broth and cornmeal, and bring to a boil.
  • Lower heat and simmer, uncovered, stirring occasionally, until chili is thick and reduced by one-third, about 1 1/2 hours. Taste and adjust seasonings.
  • Serve topped with shredded cheese, sour cream and chopped green onions, if desired.

Nutrition Facts : Calories 322.6, Fat 12.1, SaturatedFat 4.1, Cholesterol 93.7, Sodium 1144.7, Carbohydrate 18.9, Fiber 3.9, Sugar 6.6, Protein 35.2

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