Keto Chili

Hello!

Since I’ve gone “Keto” I’ve had to adapt my whole mindset when it comes to what I eat. Cutting out carbs and sugar isn’t easy at all. Once in a great while I allow myself a “cheat day”. That means instead of zucchini pasta I will allow the real stuff, but that’s once every few months. I can’t say I’m never going to eat pasta ever again in my life. That’s completely unrealistic of me to do so, and I’d be lying if I said I wasn’t going to. But if I allow myself a cheat day once every few months, it’s like a treat, and I’m able to jump right back into Keto a bit easier.

But for the majority of the time, I really do stick to a strictly “Keto” (low carb) diet. I do an omelette every morning, a salad with lunch, and a fish or meat with a veggie for dinner. After a couple of weeks it really does get easier. Once I passed through the “Keto flu”, with my migraines and sluggishness, which only lasted about three days, I really did gain a great deal of energy because I was burning fats instead of running on fumes from a carb-based diet. And to top it off, I lost ten pounds in three weeks.

One day, we decided to make a “Keto Chili”, because I can’t eat beans on Keto due to them being high in carbs. So, this recipe is mainly meat and veggies. But, Oh my God, is it insanely good. It’s now my favorite Chili.

I know it looks like it may be complicated since there’s quite a bit of ingredients, but most of them go in the pot at the same time. It’s actually really simple to make, and it only takes one hour to cook.

I hope you enjoy!

Ingredients:

1 lb of thick cut bacon, cut into cubes
1 lb ground turkey
1 lb ground chicken
1 large onion, diced
1 – 6oz can of tomato paste
1 – 28 oz can of diced tomatoes (liquid included)
2 – 28 oz cans of crushed tomatoes (I like to use the Tuttorroso brand)
1 bulb of garlic, roughly chopped
3 ribs of celery, rinsed and diced
1 – 14.5 oz can of tomatoes with green chilis (liquid included)
1 bell pepper, diced
1 jalapeño , thinly sliced into rings (optional)
2 Tbsp of Worcestershire sauce
1 Tbsp of low sodium Soy Sauce
2 Tbsp of Cumin
3 Tbsp of Chili Powder
1 Tsp of Garlic Powder
1 Tsp of Onion Powder
1/4 Tsp of Cayenne (optional)
Salt and Pepper, to taste
Extra Virgin Olive Oil

Directions:

First, cut all vegetables and set aside.
In a large stock pot, cook the diced bacon on medium until lightly browned. Then remove the bacon from the pot and set aside.
Add the ground meat to the pot and cook on medium, breaking apart the meat with a spoon.
When the meat is almost completely cooked, add the diced onion and garlic. Lightly season with salt and pepper. Cook until the onions start to become translucent. Add Olive Oil, if needed.
Add Celery, tomato paste, tomatoes with chilis (including liquid), diced tomatoes (including liquid), and crushed tomato sauce. Stir to combine.
Add the bell pepper and jalapeño. Stir to combine.
Return the bacon to the pot. Stir to combine.
Add Worcestershire sauce, Soy Sauce, Chili Powder, Cumin, Garlic Powder, Onion Powder, and Cayenne. Stir until all ingredients are thoroughly combined.
Simmer on a low heat, stirring often so the bottom doesn’t burn, for one hour.

See photos below for examples:

First, cut all vegetables and set aside.
In a large stock pot, cook the diced bacon on medium until lightly browned.

Then remove the bacon from the pot and set aside.

Add the ground meat to the pot and cook on medium, breaking apart the meat with a spoon.

When the meat is almost completely cooked, add the diced onion and garlic. Lightly season with salt and pepper. Cook until the onions start to become translucent. Add Olive Oil, if needed.

Add Celery, tomato paste, tomatoes with chilis (including liquid), diced tomatoes (including liquid), and crushed tomato sauce. Stir to combine.
Add the bell pepper and jalapeño. Stir to combine.

Return the bacon to the pot. Stir to combine.
Add Worcestershire sauce, Soy Sauce, Chili Powder, Cumin, Garlic Powder, Onion Powder, and Cayenne. Stir until all ingredients are thoroughly combined.