Servings: 6 · Prep Time: 7 mins · Cooking Time: 75 mins
Total Time: 82 mins
This keto friendly take on beef chilli 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.
- mince beef (1kg)
- beef stock (2 cups)
- tomatoes (2 small sliced)
- garlic (2 cloves minced)
- olive oil (2 tbsp)
- white onion (1 small finely diced)
- chilli powder (1 tbsp)
- red pepper (1 finely diced)
- dried chilli flakes (1 tsp)
- green pepper (1/2 finely diced)
- cumin (1/2 tbsp)
- oregano (1/2 tbsp)
- smoked paprika (1/2 tbsp)
- tomato puree (1/4 cup)
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.
Minced Beef Keto Chili.jpg