KETO STEAK AND SAUSAGE CHILI

This steak and sausage chili is seriously one of the most delicious recipes I’ve developed in a long, long time – it is hearty and meaty, really filling, but keto compliant since it is a totally beanless chili.
Even though there are no beans in this chili, it has a very similar texture to other chili thanks to the ground sausage and vegetables – and the hearty, beefy steak chunks are totally irresistible!

If you’re missing your favorite chili flavors because you’re not using beans in chili anymore, you’re going to absolutely love this easy keto chili dinner.
If you’d like to skip my tips, tricks, and other recipe ideas and head straight to the easy printable recipe, please scroll to the bottom of the page.



I get a lot of questions on posts, so I try to add as much information as possible into posts!
This keto steak and sausage chili has some different flavors – in part because I love to use slightly sweet ground breakfast sausage (regular Jimmy Dean flavor) in it.

I think adding ground sausage gives a rich flavor that isn’t overpowering in chili – much like beans!
It crumbles perfectly and has a similar shape and texture to beans in this chili, so it’s an easy swap for keto chili.

INGREDIENTS

  • 1 pound ground sausage
  • 2 pounds stew meat , see note, cut into 1/2 inch pieces
  • 1 yellow onion, choppeed
  • 5 cloves garlic, minced
  • 1 tsp good quality sweet imported Hungarian paprika
  • 1 red bell pepper, seeded/membranes removed, cut into 1/2 inch chunks
  • 1 can diced tomatoes
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 5 cups beef broth
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tsp chili powder
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 1 tsp cayenne pepper

INSTRUCTIONS

  1. Melt the lard or butter in a Dutch oven over medium high heat and cook the onions until beginning to brown, about 7-10 minutes.
  2. Remove from heat and stir in the paprika.
  3. Add the beef and garlic, return to the heat, and cook for about 10 minutes, or until the beef is no longer pink.
  4. ......................................

for full instruction please see : sweetcsdesigns.com

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