Mince Beef Chili

Mince Beef Chilli
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This keto friendly take on beef chili is perfect for making up in batches and freezing for future meals. 
The recipe will provide 6 generous portions which can be accompanied by your choice of toppings such as grated cheddar or sour cream, and simply served with a portion of cauliflower rice or in a lettuce wrap.
Prep Time7 mins
Cook Time1 hr 15 mins
Total Time1 hr 22 mins
Course: Main Course
Cuisine: Tex-Mex
Keyword: beef, Chili
Servings: 6
Calories: 434kcal

Ingredients

  • 1 kg minced beef
  • 2 cups chicken stock
  • 2 tomatoes diced
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 white onions finely diced
  • 1 tablespoon mild chilli powder
  • 1 red bell pepper finely diced
  • 1 teaspoon chilli flakes
  • ½ green bell pepper finely diced
  • ½ tablespoon ground cumin
  • ½ tablespoon dried oregano
  • ½ tablespoon smoked paprika
  • ¼ cup tomato puree

Instructions

  • Heat the olive oil in a large pan over a medium heat. Add the peppers, onion and garlic to the pan and sweat until tender. About 3-4 minutes.
  • Add the beef mince, season with salt and pepper and stir well to combine. Continue to cook until the beef has browned all over.
  • Add all the herbs and spices to the pan, stirring into the beef and vegetables.
  • Add the tomato and tomato puree to the pan. Mix well to combine.
  • Add the stock to the pan and bring to a gentle boil, then reduce to a simmer. Cover and continue to cook for an hour until the sauce has thickened and reduced.

Nutrition

Calories: 434kcal | Carbohydrates: 5g | Protein: 47g | Fat: 23g

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