Low Carb Cincinnati 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

LOW CARB CINCINNATI CHILI



Low Carb Cincinnati Chili image

This is a delightful low carb Cincinnati Chili stew without the pasta, without the beans, one pot meal. The mushrooms work well in this chili. Be careful measuring the cinnamon, it can over power. The cinnamon gives it the Cincinnati Chili favor.

Provided by david in Mission Vi

Categories     Meat

Time 3h25m

Yield 4 soup bowls, 4 serving(s)

Number Of Ingredients 15

2 lbs ground beef
1 quart water
1 (6 ounce) can tomato paste
1/2 lb fresh sliced cremini mushroom
1 onion, chopped
1 green pepper, chopped
2 garlic cloves
2 tablespoons chili powder
2 teaspoons salt
1 teaspoon cumin
1 teaspoon Worcestershire sauce
1 teaspoon black pepper
1/2 teaspoon allspice
1/2 teaspoon red pepper flakes
1/2 teaspoon cinnamon

Steps:

  • In a 4qt-6qt soup pot or Dutch oven --
  • Brown ground beef until fat and liquid are 90%-95% evaporated. Be careful not to carmelize. Remove from pot.
  • Saute onion, green pepper, garlic until soft. Be careful not to carmelize.
  • Add browned ground beef + liquid to sauted mixture, along with slice cremini mushrooms and cook 10 minutes to soften mushrooms.
  • Stir in spices and Worcestershire sauce to coat, 3 minutes.
  • Stir in tomato paste to coat, 5 minutes.
  • Add water, mix well.
  • Bring to boil, then simmer 1 hour uncovered over low-medium heat to reduce and condense.
  • Cover, simmer 2 hours over low heat.
  • Serve in bowls topped with cheese.

Nutrition Facts : Calories 573.1, Fat 35.2, SaturatedFat 13.5, Cholesterol 154.2, Sodium 1714.3, Carbohydrate 18.5, Fiber 4.9, Sugar 8.6, Protein 46.7

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