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Aunt Rocky’s Chunky Cowboy Chili (Low Carb, Gluten Free)

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Description

A very thick and hearty low carb chili, purposely made chunky to be more filling and satisfying.If you like your chili really spicy, feel free to add peppers, chili flakes, or hot sauce at any stage of the cooking, or as garnish. Suitable for Atkins, Keto, Paleo, LCHF, low carb, diabetic, low glycemic, gluten free, grain free, sugar free, dairy free, nut free, coconut free.

Ingredients

  • 2 slices Thick Cut Bacon, Chopped/Sliced
  • ½ cups Chopped Green Bell Pepper
  • ½ cups Chopped Yellow Onion
  • 1 pound Beef Flank Steak, Picado Cut (Small Chunks)
  • 2 teaspoons Christopher Ranch Chopped Garlic (or 1 Clove)
  • 1 Tablespoon Chili Powder
  • 1 teaspoon Table Salt
  • ½ teaspoons Mexican Oregano
  • ½ teaspoons Ground Cumin
  • ½ teaspoons Onion Powder
  • ½ teaspoons Celery Salt
  • ¼ teaspoons Ground Sage
  • ¼ teaspoons Crushed Red Pepper
  • 8 ounces, fluid Del Monte Tomato Sauce
  • 1-½ cup Water
  • 1 Tablespoon Mutti Double Concentrated Tomato Paste
  • 1 teaspoon Lee & Perrin's Worcestershire Sauce
  • 15 ounces, weight Canned Eden Organic Black Soy Beans, Drained And Rinsed (See Notes)

Preparation

Chop or slice the bacon into small pieces. Fry bacon in large deep skillet over medium-high heat until it’s beginning to brown. Do not drain the grease.

Add chopped bell pepper and onion, and continue cooking over medium heat until the onions just begin to turn golden.

Add meat and continue cooking, turning occasionally. The meat will release a lot of juices, but do not drain. Keep cooking until the bell peppers are soft and the meat looks pretty much cooked.

Add garlic, and cook one more minute. Add the spices and mix in well. This should thicken any juices still in the pan.

Add tomato sauce, water, tomato paste, and Worcestershire sauce. Mix well.

Rinse and drain the black beans, add to the pan. Bring the chili to a boil, reduce to a low simmer, and cover. Allow to simmer for at least 30 minutes. The longer the chili simmers, the more blended the flavors, and the more tender the meat and beans. After about 15 minutes at simmer, give a final taste and adjust spices as desired. Simmer covered for the remainder of the 30 minutes minimum.

If the chili is too thin, leave lid off and continue simmering and stirring until desired consistency.

Yields 4 servings of approximately 1 cup.

Notes:
• To make this a better Keto meal, garnish with diced avocado or serve with a high fat side to improve macros.
• Eden Black Soy Beans are a very low carb bean replacement, and are available in most health food stores and local “quasi health food stores.” They are also available online at Amazon and Netrition. If you can’t find them, or choose not to use them, they may be omitted, and you can subtract 1 net carb per serving.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving: Calories 365, Total Fat 18 g, Saturated Fat 6 g, Sodium 1667 mg, Potassium 527 mg, Total Carbohydrate 14 g, Dietary Fiber 9 g, Net Carbs 5 g, Sugars 6 g, Protein 37 g. Macros: 49% fat, 45% protein, 6% carbs.

© December 7, 2018 Roxana Lopez for Aunt Rocky’s.

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