Hi there, friends! Long time no post! A lot has happened over these last few months! I took a quick work trip up to Canada. The hubby and I got out of our lease early and found an apartment in a new city. We packed up and moved our one bedroom apartment all on our own (U-Haul and all) and we became pet parents to two adorable kittens within 48 hours (one is sleeping on my desk not six inches away as I type this!). We almost got into a legal battle with our old landlord but, luckily, things were resolved before it got that far. We’ve set up what will be our home for the next almost two years and I’ve seen absolutely NO mice or roaches thus far – I hope I didn’t just jinx it! I took a little time off of the keto WOE around the holidays (some regrets there, but that’s life) and now hubby are firmly back on the wagon together! Do you feel caught up yet? Yes? Great – let’s move on to why you’re here in the first place… THE CHILI!
When I make chili, I don’t usually just eat it plain in a bowl – I almost always end up doing something to elevate it like make it a soup or throw it on something else like hotdogs or burgers. I was having a busy work day at home and I needed to whip up something quick. I thought, should I make chili cheese dogs or add some broth and make a chili soup? Then I realized I could combine the two ideas, add some bomb toppings to load it up, and have a hearty, mouth-watteringly tasty new meal in under 10 minutes!
Keep in mind that the chili itself definitely takes more than 10 minutes! Once you put in that work and have a bowl of leftovers, reheating it is so easy!
Also, please note that this is a KETO/LOW CARB CHILI – that means that there are no beans! Madness? I don’t think so!
Ready to make all of this yourself? Here’s what you’ll need to do it:
- 1lb ground beef
- 1lb ground pork
- 1lb ground Italian sausage
- 1-2 yellow onions, chopped
- 1.5 cups Rao’s tomato sauce
- 1-2 green bell peppers, chopped
- 1-2 cups of bone broth (beef or chicken)
- Leftover drippings from my Traditional Jewish Brisket (alternatively, 2T of Worcestershire sauce, half of a cup of beef broth, 2T butter)
- 1T Chili powder
- 1T Smoked paprika
- 1T Cumin
- 1T Dak’s Original Red seasoning
- 1T Dak’s Butt Kickin’ Buffalo seasoning
- 1tsp Redmond Real Salt (or more to taste)
- On med-high heat, brown the ground meat (all of mine is from ButcherBox) and onions in a large pot for 10-15 minutes until cooked throughout – drain the grease if you want to, but I leave it in for extra flavor. Mix well.
- Add in the chopped green bell pepper and tomato sauce and stir until combined and bubbling. Once bubbling, add in the broth and the brisket drippings (or the Worcestershire sauce, butter, and more bone broth).
- Once combined, add in the chili powder, smoked paprika, cumin, Dak’s Original Red, Dak’s Butt Kickin’ Buffalo, and salt. Taste once everything is combined. If it tastes to salty, add in broth or water until just right. If you want some more spice, add in a bit more seasoning.
- Serve hot. When storing leftovers, be sure to wait until the chili has cooled to room temperature before putting in the refrigerator!
In my opinion, chili is even better the day after making it! In addition to the chili cheese dog soup, I also made some straight up chili cheese dogs!
This would also work great over a burger, or scooped up with pork rinds. My favorite pork rinds are Pork King Good, if you’re looking for a good option!
Because there are no beans, this is very low carb and would be a great meal for the cold winter months. We honestly don’t miss the beans AT ALL! If you’re looking for discounts on the seasonings, the salt, or ButcherBox, please head over to the link in my Instagram bio!
Lastly, if you venture off and make this, please let me know and tag me on Instagram! I would love to hear what you think and see your recreations!