As I write this, it’s cold here right now in Wisconsin. I mean REALLY cold. Bitterly cold. The kind of cold where even the dog won’t go out. -15 degree cold. Brrr…..
Need-less-to-say, I was glad I made this for dinner last night.. It was so good I think I might eat it for breakfast, lunch and dinner today.
This makes a huge amount! I haven’t actually measured how much it makes, but I had to pull out the extra-big pot. And if you know my family, you know that one of my boys is really happy when the extra-big pot comes out.
Lower Carb Chili
This chili is more low carb than most and is so easy. It definitely hits the spot on those cold winter nights. If it were up to me, I would saute a couple onions along with the bell peppers, but I have one child who is still too picky when it comes to onions. Still hoping he grows out of that!
Ingredients
- 2 red bell peppers diced
- 1 T butter
- 4 1/2 lbs ground beef
- 32 oz beef bone broth
- 18 oz tomato paste
- 10.5 oz Rotel tomatoes
- 2 t garlic powder
- 2 t onion powder
- 4 t cumin
- 1/4 c chili powder
- 1/2 t cinammon
- 3/4 t red pepper flakes
- 1 T salt
Instructions
- Saute the bell peppers in the butter. When the bell peppers are soft, add the ground beef and cook until browned. Drain.
- Add the remaining ingredients and simmer for at least 30 minutes.