Keto Chili

My Moore Food Chili recipe is one of my favorites ever. It’s rich, hearty, comforting and spicy. When it is cold or rainy out, I especially crave it. Just because we diet, we don’t have to deny ourselves of one of the best foods in the world! I altered my regular recipe to be much lower carb and keto friendly. For example, I use a can of diced tomatoes versus tomato sauce or paste and remove the beans to reduce the sugar and carb content. While nothing compares to the original, this still hits the spot in a big way! I hope you give it a whirl!

Ingredients:

• 2 pounds ground beef

• 1 cup chili powder (I like to do half dark chili and half light chili powder)

• 1 packet chicken goya seasoning (optional - has MSG)

• 1 tablespoon onion powder

• 1 tablespoon smoked paprika

• 1 tablespoon garlic powder (or 4 cloves fresh garlic)

• 1 teaspoon cayenne pepper

• 3 tablespoons salt

• 1 can of diced tomatoes (15 oz)

• 4 cups of low sodium chicken broth

• 1 double shot of espresso

• Several dashes sugar free hot sauce (like Franks) or more if you like spice

• 3-4 dashes fish sauce

• Shredded cheese for garnish

• Sour cream for garnish

• Avocado for garnish

• Chopped white onion for garnish

Directions:

1. Add a few tablespoons of avocado oil to a large dutch oven and begin browning the ground beef.

2. Once the meat is browned and cooked thoroughly, add all of the powder seasonings (including goya if using) and stir to combine. Once the powder is well incorporated, add the tomatoes and chicken broth. Allow the mixture to slightly simmer for at least 30 minutes, preferably 45 minutes.

3. Add the espresso and hot sauce. Stir to combine and let simmer for an additional 5 minutes then finish with the fish sauce.

4. Ladle into bowls and garnish as preferred. Enjoy!