Description
A protein-packed, savory, and nutrient-dense meal perfect for low-carb or ketogenic lifestyles. By removing beans and focusing on high-quality ground beef, aromatics, and a robust spice blend, this chili achieves a deep, complex flavor profile. Slow-cooked to perfection, this dish offers a convenient, restaurant-quality dining experience with minimal active effort required, making it an ideal choice for busy weeknight dinners.
Ingredients
2 lbs 85/15 ground beef
28 oz fire-roasted diced tomatoes
3 tbsp tomato paste
1 large yellow onion, finely diced
2 medium bell peppers, chopped
3 tbsp chili powder
1 tbsp cumin
1 cup low sodium beef broth
4 cloves garlic, minced
Instructions
Heat a large skillet over medium-high heat and brown the ground beef thoroughly.
Drain any excess fat from the beef using a colander.
In the crockpot, combine the browned beef, diced tomatoes, tomato paste, diced onion, and bell peppers.
Stir in the chili powder, cumin, garlic, and beef broth until well combined.
Cover and cook on low for 6 hours.
Stir well before serving hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze this chili for up to 3 months. For an extra kick, garnish with fresh cilantro or a dollop of sour cream.
- Prep Time: 15
- Cook Time: 360
- Category: Trends Recipes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 6g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 110mg