Nothing says Fall like a hot pot of chili. And, if you’re trying to watch your carbs, this one is just for you. Of course, you’ll probably blow the carb count with cornbread. Think of this as the diet coke with your burger. 🙂
BTW… I made this with yellow and red peppers as I was out of green ones for the photo. Also, I made a double batch. 🙂
Hearty Chili
No Bean Chili that is high in protein low in carbs tastes great on a cold day
Servings: 8 people
Calories: 272kcal
Cost: $24
Ingredients
- 2 tsp olive oil
- 1 yellow onion chopped
- 2 green bell peppers chopped
- 2 sweet red bell peppers chopped
- 4 gloves garlic
- 1 chipotle pepper chopped
- 1 pound ground beef lean
- 1 pound ground port spicy if available
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp ground jalapeno
- 2 tbsp Italian seasoning
- 1 tbsp unsweetened cocoa powder
- 1 tbsp Worcestershire sauce
- 2 can crushed tomatoes 28oz cans
- 2 tsp kosher salt
- 1 tbsp ground black pepper
Instructions
- In a large pot, heat the oil over medium heat. Saute onions, bell peppers, and garlic until onions become translucent.
- Add meats to the onion mixture. Cook until meat is browned and looks like crumbles.
- Stir in chili powder, cumin, jalapeno, Italian seasoning, cocoa powder, and Worcestershire sauce.
- Add tomatoes. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Serve with chopped green onions and sour cream. It's best to let cool and refridgerate for a day to let flavors meld. Reheat slowly before serving.
Notes
This hearty chili is a favorite of mine. I make a few pots per year. I indicated 8 servings, but it could be 12 depending on the size of your bowl.
I hope you enjoy it.
