This keto chilli is a perfect dinner for Winter. It's a great low carb option and can be easily made into a breakfast meal by adding some fried eggs on top.
Course Main Course
Cuisine Keto, Low Carb, Mexican
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Servings 8
Calories 594kcal
Ingredients
500gbeef mince1 pound ground beef
500gpork mince1 pound ground pork
250gchorizo meat (or 2 chorizo sausages)1/2 a pound
If you are using chorizo sausages, remove the skin and finely chop the meat
Add the chopped chorizo sausage into a large pot over a medium high heat and cook until browned. We don't add any oil when cooking the chorizo and just use the oil that comes out of the chorizo.
Add the pork and beef to the pot and break up by stirring with a wooden spoon. Cook until browned, stirring occasionally to avoid large clumps of ground meat.
Add the tomato paste, dried spices and 1/2 tsp of salt and some fresh cracked pepper to the pot and stir to combine. Cook for 2-3 minutes to release the fragrance of the spices.
Add the passata, bone broth and the Chipotle chilli in adobo sauce and bring to a simmer. Simmer for 30 minutes.
Add the butter and stir through till melted. Serve.
Video
Notes
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.