Ingredients
- 5/2 pounds ground beef (80/20)
- 1 tablespoon olive oil
- ¾ onion (large, diced)
- 8 drieds ancho chilies
- 5 garlic cloves (chopped)
- 4 tablespoons water
- 4 cups beef broth
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon ground coriander
- salt (to taste)
- 1 teaspoon xanthan gum
Nutrition Info Per Serving
Serving Size
1 serving
Carbohydrates
13
g
Protein
39
g
Fat
25
g
Calories
440
Got a chili cook off coming up? Don't sweat anything except how many peppers to add: we've got you covered with this hearty low carb chili recipe, a dish that manages to be both comforting, easy to make, and totally compatible with a diabetes-managed diet. Each spoonful offers a burst of rich flavors, meticulously balanced to maintain your health without compromising on taste. Put your best apron on and get ready to win the award for best chili at the next office potluck.
Instructions
- Preheat the oven to broil on high.
- Spread chilies on a baking sheet and roast until fragrant (~5-10 minutes)
- While chiles are soaking, heat the olive oil in pan and brown the meat with onion
- De-seed chilies and place in blender with garlic cloves and 2 Tbsp water.
- Blend chilies until a paste is formed (can add additional water if needed).
- Add beef mixture, chili paste, broth, spices, and herbs to a slow cooker.
- Cook on low 6-8 hours.
- In last hour, add xanthan gum to thicken
- Serve with sour cream, shredded cheese, and lime.