Low Carb Chili Con Carne
While not the lowest of Carbs (23 per serving, remove or reduce the beans to drop the carb count) this is a tasty treat for when the weather turns cold. I like to serve this on top of a green salad with grated sharp cheddar cheese melted on top (by the heat of the chili).
- Preparing Time: 30 minutes
- Total Time: 2 hours
- Served Person: 12
low carb
winter
superbowl
slow cook
soup
main dish
beef
american south
superbowl
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
slow cooker
dairy free
- 1 teaspoon black pepper
- 2 teaspoons salt
- 2 teaspoons chili powder
- 2 cloves garlic minced
- 3 tablespoons olive oil
- 1 cup onion chopped
- 1 teaspoon oregano
- 2 cups beef broth
- 2 pounds beef top sirloin steak chopped small
- 2 cups tomato chopped
- 2 14-oz can kidney beans
- 2 ea bay leaf
- 1/4 teaspoon cumin crushed
- Carbohydrate 10.659515 g
- Cholesterol 35.532 mg
- Fat 11.522315625 g
- Fiber 3.08280213371913 g
- Protein 22.3979077083333 g
- Saturated Fat 4.40837989583333 g
- Serving Size 1 1 Serving (468g)
- Sodium 1089.703625 mg
- Sugar 7.57671286628087 g
- Trans Fat 1.38378241666667 g
- Calories 237 calories
In a pan, use the olive oil to cook the garlic, chopped onions, olive oil, and beef together over medium heat for about 10 to 15 minutes or until all the red in the beef has turned gray or brown (no red showing as you stir it). While the above is cooking, into a pot put the tomato (fresh or a 14 oz can), beef broth and kidney beans. Add the beef mixture (with all of the liquid) to the pot, stir in the seasonings and simmer on low for 1 to 1/2 hours. Remove the bay leaves, serve and enjoy!
