This take on a classic American recipe has Mexican roots. It’s full of flavour, but it’s made keto-friendly by removing the beans, which are high in carbohydrates.
Prep: 10 minutes
Cook: 30 minutes
Serves: 4
Ingredients:
- 1lb (450g) 80% lean ground beef
- 5oz (100g) bacon, diced
- ¼ medium yellow onion, diced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp chili powder
- 2 tsp ground cumin
- ½ medium red bell pepper, diced
- 1½ cups chicken broth
- ½ cup water
- ¼ cup tomato paste
- 2 medium tomatoes, diced
- 1⁄3 cup grated cheddar cheese
Place a large pot over medium heat. Crumble the ground beef into the pot, then add the bacon, onions, salt, pepper, chili powder, and cumin. Stir and cook until the ground beef is browned, about 8–10 minutes.
Add the bell pepper and continue cooking until the bell pepper begins to soften, about 5 minutes.
Add the chicken broth, water, tomato paste, and tomatoes. Reduce the heat to low and simmer for 15 minutes or until the sauce has thickened.
Divide the chili between 4 meal prep containers and top each serving with equal amounts of the grated cheddar.
Storage: Store in the fridge for up to 4 days or freeze for up to 1 month
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