Thanks to the good folks at Paleohacks for today’s recipe.
This rich keto chili is made with two types of beef and slow cooked in bone broth for stick-to-your-ribs heartiness. This rich and simple crockpot recipe combines sirloin steak, ground bison, sweet bell peppers, and smoky ancho chiles for a recipe that is anything but ordinary. Best of all, this chili can be prepped ahead of time for a meal that reheats in a pinch throughout a busy week.
The stock for this chili is made from bone broth, or slow-simmered beef bones. When bones simmer in water overnight, they release their amino acids into the liquid, creating a liquid golden broth full of gut-healing collagen. We love this potent and flavorful bone broth recipe with leeks and rosemary, but you can also purchase plain bone broth online or in most grocery stores if you’re in a pinch.
Most of the flavor in this chili comes from dried ancho chiles. These are made from smoked poblano peppers, condensing their sweetness and adding a complexity to chili that raw pepper alone can’t match. This pepper is not spicy, making it one the whole family can enjoy. You can find dried ancho chiles in the ethnic foods aisle of most grocery stores.
Lean ground bison and tender chunks of sirloin beef are browned in a skillet before being added to the crockpot. This gives them a chance to caramelize, deepening the flavor of the chili. Both grass-fed beef and bison are rich in omega-3 fatty acids and contain more free-radical fighting antioxidants like vitamin-E than their factory-farm counterparts.
Get started by heating ghee in a large skillet over medium heat. Add onions and garlic. Sauté for 5 minutes, then pour them into the crockpot. Next, turn up the heat to medium-high and add the diced steak and ground bison to the skillet to brown for seven or eight minutes. Drain and discard any fat, then pour the meat over the onions in the crockpot.
Add the ancho chiles, tomatoes, bone broth and dried herbs to the crockpot, then cover and set to low heat for six hours. Add a chopped green bell pepper to the crockpot for the last hour of cooking to help keep it crisp. Ladle the chili into bowls and garnish with freshly chopped cilantro.
2 medium, dried ancho chili peppers, finely chopped
2 (14.5 oz) cans diced tomatoes
2 cups beef or bison bone broth
2 tbsp cumin
1 tsp oregano
1 tsp smoked paprika
1/2 tsp sea salt
1 green bell pepper, chopped
Chopped cilantro, for serving
1. Heat ghee in a skillet over medium heat. Add the onions and garlic and sauté for 5 minutes, stirring occasionally. Pour the onions into the crockpot and return skillet to the stovetop.
2. Add the diced steak and ground bison to the skillet and turn the heat up to medium-high. Brown the meat for 7-8 minutes, stirring occasionally. Drain and discard any fat. Pour the meat into the crockpot.
3. Add the ancho chiles, tomatoes, bone broth, cumin, oregano, paprika and sea salt to the crockpot. Cover and set to low heat for 5 hours.
4. Add the bell pepper to the crockpot and cook on low heat for one more hour.
5. Ladle the chili into bowls and garnish with cilantro.
Carbs: 4.7 grams
Fat: 11 grams
Protein: 34 grams
Thanks again to Paleohacks for today’s recipe. Have a great Sunday, everyone.