Low-Carb Gluten-Free Chunky Beef Chili Recipe
This Low Carb Chunky Beef Chili recipe from Judith van den Broek is a great variation for a cold winter night. The hearty, thick chunks of beef mixed with onions, celery, tomatoes and spices make the perfect Low-Carb Gluten-Free variation of healthy chili.
- Yield: 6 1x
- Category: Low-Carb, Gluten-Free
Ingredients
Units
Scale
- 1 tablespoon vegetable oil
- 2 pounds beef, stewing — (1 kg) cut in 2 inch (1 cm) cubes
- 1 onion, chopped
- 6 stalks celery, sliced
- 1 19–ounce can tomatoes, diced
- 1 cup beef stock
- 5 tablespoons tomato paste
- 2 tablespoons chili powder, to taste
- 1 teaspoon ground cumin, to taste
- 1 teaspoon dried oregano, to taste
- 3/4 teaspoon salt, to taste
- 1 sweet red pepper, chopped
Instructions
Crockpot Method
- In a large, nonstick skillet, heat the vegetable oil over medium-high heat.
- Brown meat in batches until browned on all sides.
- Transfer the meat to an 18 to 24-cup slow-cooker or crockpot.
- Combine the remaining ingredients and pour them over the meat.
- Cover and cook on low for 8-10 hours, or until the meat and vegetables are tender.
Stovetop Method
- Brown the meat in the vegetable oil in a Dutch oven until it is browned on all sides.
- Add the remaining ingredients and stir to combine and blend.
- Cover and simmer over medium-low heat for 1 to 1½ hours, or until the meat is tender. Increase heat to medium and cook for an additional 15 minutes
Nutrition
- Calories: 324
- Sugar: 0g
- Sodium: 881mg
- Fat: 16g (45.5% calories from fat)
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 83mg
Find it online: https://www.carbsmart.com/chilis002.html
