SLOW COOKER KETO CHILI
Even if it’s hot outside, chili is the perfect dish for lunch, dinner or a snack. A little pepper sauce in the chili and some avocado and sour cream on top will cool down your tastebuds. I recently received some PERi-PERi sauce from my friends at Nando’s.
PERi-PERi is a pepper – known as the African Bird’s Eye Chili. BUT there is nothing to be afraid of here. If you like just a bit of heat, choose medium PERi-PERi sauce and hot or XX hot for those who like a lot of heat. I was already a fan of this hot pepper sauce so I couldn’t wait to try their new recipes. Their Chili recipe is honestly the BEST of the BEST and I can’t wait for you to try it!
You can make the chili in a slow cooker or a large stock pot. I used my new Lodge Cast Iron Wok that I purchased locally at Ladles and Linens in downtown Roanoke. I am especially enamored with this wok because:
- It is seasoned and ready to use as soon as purchased.
- The flattened bottom is ideal for all cooking surfaces including induction.
- Easy to wash, dry, rub with cooking oil and it’s ready to go again. Cast iron is as good (or better) than any non-stick cooking surface.
- Unparalleled in heat retention and even heating. The right tool to sear, saute, bake, broil, braise and fry.
- It is an investment, but this it a pan to be passed down for generations – it’s just that GOOD!
Ground beef chili is a really keto-friendly meal! Apart from the beans of course, but this chili is so hearty and tasty you won’t even miss them: Kale adds as much fiber and nutrients, without those pesky carbs, and you won’t even notice it’s there. This chili has a little of the traditional tomato taste, but the addition of the basil pesto and PERi-PERi gives it lots of layers of flavor. Enjoy as chili or as Bolognese sauce over zoodles (zucchini noodles). PERi-PERi sauce is gluten-free and PERi-PERi chili seeds are rich in Vitamins A, B, and C.
SERVINGS: 4
Carbs: 19g
Net Carbs: 11g
370 calories per serving
INGREDIENTS:
Chili
1lb/454g Ground beef chuck 85% fat
7oz/200g Red onion, diced (3/4 cup packed)
6oz/175g (half) Green bell pepper, diced (3/4 cup) (I used yellow bell pepper because I had one in my refrigerator)
6 oz/175g Celery, sliced
1 Cup (2.5oz/70g) Chopped kale
5.8oz/165g Peri Peri sauce in the flavor of
your choice
2 Tablespoons tomato paste (add more if desired)
2 Tablespoons Basil pesto
2 Tablespoons paprika
2 Tablespoons cinnamon (optional – I am not a fan of cinnamon in savory dishes so I did not include cinnamon in my chili.)
Salt and pepper
Optional toppings
Sliced green onions
Avocado
Sour cream – essential topping on my chili!
Shredded sharp cheddar
DIRECTIONS
In a non-stick pan, brown the onion and the
ground beef over a medium high heat. Use a
wooden spoon to break the ground beef apart.
For slow cooker: When the ground beef is brown, put it in your slow
cooker, I used a small 3 qt size which is more
than big enough for this recipe. Add all the
other ingredients too: Pepper, celery, Kale,
Peri Peri sauce, tomato paste, basil pesto,
paprika and cinnamon.
Pour in just enough water to cover the
ingredients. Remember that water doesn’t
evaporate in a slow cooker, so all the liquid
you put in will be there at the end- so just put
in enough to cover.
Cook on the low setting for 8 hours, or 4
hours on the high setting.
For stock pot: Place browned ground beef in stock pot, add pepper, celery, kale, Peri Peri sauce, tomato paste, basil pesto, paprika and cinnamon. Pour just enough water to cover the ingredients (I added 1/2 cup of water to my chili). Simmer over medium heat for 20 minutes or until peppers are tender. Season to taste and serve with the toppings of
your choice.
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Find more fun recipes on the Roanoker Magazine blog: Behind the Page: theroanoker.com
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