EASY KETO CHILI I I Cook With Me I 2021 So Shantel
I love an easy and delicious recipe for dinner and this keto friendly chili does not disappoint. I’ve paired it with an optional sweet gluten free cornbread and it is Heavenly. #KetoChili #CookWithMe
FOR THE CHILI:
28 oz whole peeled tomatoes or crushed tomatoes
3-4 oz chipotle peppers in adobo sauce
1/2 green bell pepper finely diced
1/2 yellow onion finely diced
1 packet Siete mild taco seasoning
1 packet Siete spicy taco seasoning
1-2 tsp cinnamon
1 lb ground beef
1 lb thinly shaved rib eye steaks
Prep your ingredients by finely dicing the bell pepper and onion, crushing the tomatoes by hand or in a food processor, finely dicing the chipotle peppers in adobo sauce in a food processor or by hand and cutting the rib eye steaks into small pieces.
Saute the finely diced bell pepper and onion in a pot on medium heat for 2-4 minutes until translucent.
Add the ground beef to the pot and break it up with your spoon or spatula to ensure it cooks evenly. Stir it once every couple of minutes until it is mostly cooked.
Add the rib eye pieces to the pot and combine it with the ground beef, onion and bell pepper. Be sure to break up the rib eye pieces that may be stuck together.
Add the 2 packets of Siete taco seasoning to the pot, stir to combine and allow to cook for 2 minutes.
Add the cinnamon and 3-4 oz of chipotle peppers in adobo to the pot and stir to combine.
Add the crushed tomatoes to the pot and stir to combine.
Lower the heat to medium low, cover and allow to simmer for 45 minutes.
When your timer goes off, stir your chili, serve and enjoy.
FOR THE SWEET CORNBREAD:
(Nora Cooks)
1 1/4 cups all purpose flour
1 cup yellow corn meal
2/3 cup granulated sugar
1 tsp salt
1 Tbsp baking powder
1 1/4 cup unsweetened almond milk
1/3 cup canola oil
Preheat the oven to 400 degrees F and lightly grease a 8 x 8 pan, or a 9 inch round cake pan.
In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder and stir.
Now pour in the almond milk and canola oil. Stir until well combined. Pour batter into prepared pan.
Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.
FOR THE SWEET CORNBREAD:
(So Shantel)
1 1/4 cups almond flour
1 cup yellow corn meal
2/3 cup granulated sugar
1 tsp salt
1 Tbsp baking powder
1 1/4 cup unsweetened light coconut milk (I often use 1 cup coconut milk & 1/4 cup water to thin it out)
1/3 cup mct oil
Preheat the oven to 400 degrees F and lightly grease a 8 x 8 pan, or a 9 inch round cake pan.
In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder and stir.
Now pour in the milk and oil. Stir until well combined. Pour batter into prepared pan.
Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.
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