Crock Pot Low Carb Cheeseburger Chili Recipes

CROCK POT LOW CARB CHILI

Steps:

• Brown your ground beef in a 6 quart multicooker or slow cooker with 1 T Chili Powder, 1 T Cumin, your garlic and onion.
• Drain if desired (We prefer not to drain, but it does add an oily quality to the end).
• Add the remaining ingredients except garnish.
• Stir and and cook on low for 6-8 hours.
• Garnish with desired toppings.

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

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.

CROCK POT LOW CARB CHEESEBURGER CHILI

Steps:

• In a large skillet over medium high heat cook the onion in the oil until softened, add the garlic and ground beef.
• Cook until browned.
• Add all the rest of the ingredients to the mixture and stir to combine.
• Pour it into the crock pot and cook on low for 3 hours.
• When ready to serve prepare the cheddar cheese sauce.
• Melt the butter in a small sauce pan over medium low heat.
• Once melted, add the cream and sprinkle the xanthan gum, continue to stir until thickened.
• Add in the salt, pepper and cheddar cheese. Remove from heat once cheese is melted.
• Stir in the relish.
• Top over chili when ready to serve.
• If using croutons simply chop the buns into pieces and toast a few minutes in the oven until crisp or to your liking.
• Add them to a bowl first then chili then top with cheese.
• Optional toppings would be more ketchup, mustard and pickles.