Not Your Cavemans Chili

Not Your Cavemans Chili

This is not your usual chili dip.

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.

  • How to prepare:
    1. Cut your stew meat up into small cubes, getting rid of any excess grit.
    2. In a food processor, grind half of your stew meat until it resembled ground beef.
    3. When finished, you should have half cubed stew meat and half ground beef.
    4. Prep your vegetables by chopping them into pieces.
    5. Gather all the spices together to make your sauce.
    6. Combine 1 Cup Beef Broth, 1/3 Cup Tomato Paste, 2 Tbsp. Soy Sauce, 2 Tbsp. + 1 tsp. Chili Powder, 1 1/2 tsp. Cumin, 2 tsp. Red Boat Fish Sauce, 2 tsp. Minced Garlic, 2 tsp. Paprika, 1 tsp. Oregano, 1 tsp. Cayenne Pepper, and 1 tsp. Worcestershire. OPTIONAL: Add 1 Cup Coffee here if you like a more watery chili.
    7. Mix it together well until everything is well combined. Set aside for later.
    8. In a pan, bring 2 Tbsp. Olive Oil to its smoking point.
    9. Once you get to the smoking point, add your cubed ground beef.
    10. As it cooks, pour the excess beef juice into the slow cooker.
    11. Continue cooking the beef until it is browned. Once done, transfer it to the slow cooker.
    12. In the same pan, start cooking your ground beef. Season with salt and pepper to taste (I used 1/2 tsp. Pepper and 1/2 tsp. Salt).
    13. Once it is finished, transfer the beef to the slow cooker.
    14. In the same pan as all the beef cooked, add your chopped pepper and onion and let them cook. Season with 1/2 tsp. Pepper and 1/2 tsp. Salt.
    15. Once the onions are translucent, add them to the slow cooker.
    16. Pour your sauce over the meat and vegetables and stir everything together.
    17. Set your slow cooker to high and let it simmer for 2 1/2 hours.
    18. After the 2 1/2 hours of cooking on high, take the lid off of the slow cooker and let the sauce reduce for 20-30 minutes.
    19. Serve! You can garnish with cheese if you’d like!

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

    Credit to Ruled.me. Link here: https://www.ruled.me/cavemans-chili/


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