My Very First Keto Chili

I've made chili throughout my 22 year marriage, but I've never made it without beans.  Last week we attended an annual chili cook-off and were really inspired by a particular chili that didn't have a bean in sight.  I knew I could set out to make a Keto Chili that my hubby and I would love so much that we wouldn't miss the beans.  I nailed it!  We loved it!

Hope you like it too!  

In the past I would often add beer for added flavor but beer isn't keto so I grabbed some red wine that hubby was keeping in the refrigerator.  You don't have to add it, you could use balsamic vinegar instead, but my husband and I really loved the hint of wine flavor, it added a nice layer.

Ingredients:

2 pounds of organic grass fed ground beef

1-28 oz can of Petite Diced Tomatoes or (2) 15 oz cans

1 can of tomato paste

1 large onion of choice (I use Sweet Maui), diced

3-4 cloves of fresh garlic

1 packet of "hot" chili seasoning of choice (read labels, some contain wheat)

1/4 cup of red wine OR 2 TBSP of balsamic vinegar

2 Tbsp of Kerry Gold grass fed butter

1-2 Tbsp of EVOO (extra virgin olive oil)

Directions:

Heat up a tablespoon of olive oil in a pan and add your diced onion and cook on low to medium heat for 2 minutes, be sure to salt the onion upon adding to pan to help them sweat.  After 2 minutes add the garlic and cook one more minute, stirring constantly so they don't burn.

Add your can(s) of diced tomatoes to onion and garlic and heat on low.  You can add your chili seasoning at this stage.

In a separate pan, sauté your 2 pounds of organic grass fed ground beef.  Drain.

Once cooked, add meat to your tomato, onion, and garlic mixture.  Add your entire can of tomato paste and mix thoroughly.  Heat up the entire contents on low heat.  Add your butter and stir until melted.  Add your wine and take a swig for yourself, you've worked hard, you deserve it!

Once it's all mixed I taste it to make sure it has the flavor I want.  I will often even add one more tablespoon of extra virgin olive oil.  Remember, this is keto so don't fear fat!  Fat is our friend!  

Voila!

This chili had so much flavor and heat that I didn't need to add sour cream or cheese, or anything!  My husband did add cheese and he wasn't complaining, I assure you!  So feel free to add any of your favorite chili condiments, but stay clear of chips, remember, this is Keto!

Enjoy your keto chili and I hope this has been A Good Fit!

I would appreciate your sharing this recipe and post.

I love fat bombs!  Love them!  My go-to is Chocolate PB but sometimes you need to mix it up and I often get comments that someone doesn't like coconut oil, or chocolate. What?  Who doesn't love chocolate?  But they exist, so I set out to try new flavors.  

We love cheesecake in my family and since cream cheese is fat and peanut butter is fat, BAM, a perfect keto combination.  One thing I love about cheesecake is the graham cracker crust, but graham crackers aren't keto, AND I wasn't planning on baking this dessert, so I set out to make a crispy crust that was pure keto.  

This is an EASY recipe that can all be done on the stove top and with a food processor.  

Because I ended up with more batter than I expected, I decided that this is a better dessert than fat bomb.

Ready?  Here we go....

Lets begin with the cheesecake portion.  Here is a good visual for you.

Cheesecake Ingredients:

1- 8oz box of cream cheese (full fat version)

1 cup of Natural Peanut Butter (only peanuts and possibly salt as ingredients)

1/4 cup of Sour Cream (full fat version)

1/4 cup of Heavy Whipping Cream

3 TBSP of Agave/Stevia sweetener OR Stevia drops to taste

Directions:

Place cream cheese in saucepan and heat on Medium/Low until it starts to soften.  Add the sour cream and mix.  Add in the cream and keep mixing constantly so it doesn't burn or curdle.  Add the peanut butter and mix until fully incorporated.  Once you have a creamy mixture, add the Agave/Stevia Sweetener.  This part is customizable to your taste and how sweet you like it.  We don't like very sweet so 3 TBSP is enough for us.  Turn off heat once you have a creamy PB cheesecake mixture without lumps.

Still had some lumps so I kept mixing and heating before adding the PB.

Ok, now for the crust....

Here's a good visual.

Crust Ingredients:

1/3 cup of almond meal

1/2 cup of sliced almonds

2 TBSP of melted butter

1 TBSP of Agave/Stevia Sweetener

Directions:

Place all of the crust ingredients into a food processor and pulse until well mixed and pieces are small and uniform. If too dry, add 1/2-1 more TBSP of melted butter and repulse.  Then take a small ball of crust and press into the bottom of a cupcake liner in a cupcake pan.

Now it's time to add your cheesecake mixture which should fill 10 cupcake liners up to the rim.  

Now freeze.  No need to bake because there is no egg.  

Once frozen you can pull out the number you'd like to serve and keep them in the refrigerator.  Once thawed, I set them out 10-15 minutes prior to eating.  Top with homemade keto whipped cream.  

Easy!  Keto!  Delish!!!!!

I hope you like my keto dessert!  We love it!  It's not something we would eat everyday, but certainly in those times when you're craving something decadent but don't want to throw yourself out of ketosis.  SO not worth it!

If this recipe has been A Good Fit for you, please help me by sharing!