The nights are going to get cooler and on those nights it is wonderfully delicious to enjoy a nice hot bowl of homemade chili. This low carb recipe is easy to make and can stay in the crockpot from beginning to end.
- 1 -24 ounce jar of mild salsa (I used Pace)
- 1 -24 ounce jar of medium salsa (Pace)
- 1 1/2 pounds of ground beef (I used 80% lean)
- 1 -28 ounce Rotel diced tomatoes with green chilis (my favorite)
- OPTIONAL 1 -15 ounce can of black beans-drained
- 1 tablespoon garlic powder
- 2 tablespoons soy sauce
- salt and pepper to taste
- Chopped chives for garnish
1 Brown the ground beef on medium-high heat, adding the garlic powder and soy sauce. Stir frequently to prevent the beef from making large clumps.
2 While the ground beef is cooking, place the salsa and diced tomatoes with green chilis into the bottom of your crockpot. Stir well and turn on high.
3 When cooked through, drain the ground beef and put it into the crockpot. (you can add your beans here if you wish) stir well again and cover.
4 After 2 hours stir and turn crockpot to low or “keep warm” setting. Laddle into bowls and enjoy!
There are approximately 10 servings in this recipe.
Each serving has only 10 net grams of carbohydrates but if you added the black beans it will add an additional 12.5 grams of net carbohydrates per serving.
If you love shredded sharp cheese and sour cream on your chili like I do, you can add:
1 tablespoon sour cream for 0.3 grams of carbohydrates and
1 ounce of shredded sharp cheese for an additional 0.4 grams of carbohydrates
I hope you enjoy this recipe as much and Michael and I do and please let me know how you liked it.
Carb Controlled Cuisine 