Not Your Caveman’s Chili [Low-Carb Slow Cooker Recipe]

When I think of chili, I think of a deep, rich, and thick sauce clinging to firm pieces of beef. Beans scattered throughout each bite, and a nice small crunch of onions and peppers as you get through the bowl. Something that warms you up on a cold winter night, and keeps you full for the rest of the evening. Something that’s hearty and delicious!

The ground meat portion of this recipe will add a similar texture to that of what beans would. The larger chunks of meat give a great firm texture, something that you need in a chili. And of course, the vegetables give a small crunch and burst of flavor every other bite, as it should.

All of the spices come together to create deep, rich flavors – it will taste like something you were cooking for 12 hours! I have no doubt that everyone in your house will love you for making this, not to mention clean their plates while doing so. Fish sauce and soy sauce aren’t traditionally used in chili, but trust me on this one. The soy sauce brings a great saltiness that pairs well with the beef. The fish sauce deepens those rich flavors from the spices, giving it that “all day simmer” taste!

Let me know what you think when you make it! I know my family loved it 🙂

Read the full recipe with full nutrition breakdown and step-by-step pictures over at: https://www.ruled.me/cavemans-chili/

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Ingredients:
2 pounds stew meat
1 medium onion
1 medium green pepper
1 cup beef broth
1/3 cup tomato paste
2 tablespoons soy sauce
2 tablespoons olive oil
2 3⁄10 tablespoons chili powder
1 ½ teaspoons cumin
2 teaspoons Red Boat Fish Sauce
2 teaspoons minced garlic
2 teaspoons paprika
1 teaspoon oregano
1 teaspoon cayenne pepper
1 teaspoon worcestershire
1 teaspoon black pepper
1 teaspoon salt
Optional: If you like a more watery chili, add 1 Cup Coffee.

Nutrition Summary: Yields 4 servings. Per serving of chili, you are looking at: 398 Calories, 17.8g Fats, 5.3g Net Carbs, an 51.8g Protein.

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