I never used to make Beef Chilli that often, but since going low carb I’ve grown to love Mexican style food because it usually gives me an excuse to have a side of avocado and sour cream, 2 things that taste awesome and go so well together, especially with Mexican flavours!
This Beef Chilli doesn’t have any beans of course, but I really don’t miss them at all and love eating this almost like a soup with the cheese, sour cream and avocado on top. You can also have them on the side and eat them that way if you prefer not having them on your chilli. This Beef Chilli would be great using pork instead of beef, even diced in cubes rather than minced. Try different ways of making it and see what you like best!
Beef Chilli – Serves 8
1kg beef mince
2 red capsicums, diced
2 red onions, sliced
4 cubes of garlic paste get the recipe HERE or 4 tsp minced garlic
1-2 red chillies, finely chopped
2x 400g tins diced tomatoes
6 slices streaky bacon, diced
2 tbsp Tex-Mex seasoning, get the recipe HERE
8 tbsp sour cream
1 quantity Avocado Dip, get the recipe HERE
Grated cheddar cheese to serve (I use tasty)
Melt butter in a large pot on the stove. Add onions, garlic, chilli, bacon and tomatoes. Sauté until onions are soft.
Add beef and brown. Add seasoning and mix through. Add tinned tomatoes, bring to the boil, reduce heat and simmer for approximately 20 minutes. Alternatively if you can pressure cook for 30 minutes.
Serve topped with cheese, sour cream and avocado dip.
Cals – 730.4
Fat – 54.8g
Protein – 43.6g
Total Carbs – 17.3g
Fibre – 7.9g
Sugars – 6g
Net Carbs – 9.5g