This beanless chili recipe is low in net carbs, uses chuck roast as the centerpiece, and has a few flavorful tricks up its’s sleeve – Primal Kitchen Spicy Ketchup and dark chocolate – that give it a unique kick. This is the best keto chili recipe I’ve ever tried so I’m sure you won’t be disappointed.
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Ingredients:
2 pounds chuck roast
1 yellow onion, diced
1 green pepper, diced
1 red pepper, diced
1 jalapeno, minced
1 clove garlic, minced
1/3 cup Primal Kitchen Spicy Ketchup
15 ounces canned diced tomatoes
2 cups beef bone broth
2 tablespoons gelatin
2 tablespoon chile powder
1 teaspoon cumin
1 teaspoon salt
A few squares of 85% or higher Dark Chocolate
Steps:
Cut chuck roast into bite sized pieces
Pat dry and season with salt and pepper
Heat dutch oven or other heavy pot on high heat
Add avocado oil and chuck steak
Brown steak on all sides
Add onion, green and red pepper, stir to combine
Cook until onions are cooked and excess water is cooked out
Add jalapeño, garlic, Spicy Ketchup, diced tomatoes, bone broth, gelatin, chile powder, cumin, salt
Bring to a boil
Lower heat and simmer for about 2 hours or until meat is tender
Remove lid, increase heat and reduce liquid from the pot
Optional: Add a few squares of 85% or higher dark chocolate
Serve with fresh cilantro and lime