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Low-Carb Chili

submitted by Sara on January 4, 2019
Source: https://www.amazon.com/dp/164152247X
contains celerycontains animal productscontains dairy productscontains lactosecontains meatcontains porkcontains fish
Main
Meal Prep

Ingredients
for
servings
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For the chili
 18.52 oz Beef, ground or minced, 20% fat
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 18.52 oz Bacon, Pancetta, Cured Pork Belly
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 18.52 oz Sausage, Italian pork, raw
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 2⅓ cups Beef broth, stock
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 2½ cups Celery, raw, chopped
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 4⅙ cups Tomatoes, red, canned, in tomato juice, no salt added
1½ cups Tomato paste, canned, no salt added
1.26  (ea. 4.20 oz) Bell pepper, sweet, green
2 tbsp Chili Pepper, Chile, Pepperoni, red, raw
6.70  (ea. 0.11 oz) Garlic, raw
2 tbsp Worcestershire Sauce, Worcester Sauce
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 2 tsp Chili Powder, spice mix
2 tbsp Cumin seeds, ground
2 tsp Salt, Kosher salt, table salt
1 tsp Pepper, black, ground
For serving
 ¾ cup Mozzarella, cheese, low moisture, whole milk, shredded
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 ¾ cup Sour Cream, light, 10% fat
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 9½ lbaltogether (view nutrition facts)

Preparation

  1. Serving size:
    15 oz (calculated)
    Notes: 1 soup plate full, about 1 1/2 cups or 12 oz or 340 g; sufficient as a main meal

    Preparing the chili

  1. In a large pot fry the bacon at a high temperature.
  2. Remove the bacon, but keep the fat in the pot.
  3. Fry the beef and sausage meat until they have a nice caramelisation, then also set aside.
  4. While the bacon and meat are frying, chop the green peppers, chilis and garlic.
  5. Lower the heat and roast the tomato paste for a couple of minutes.
  6. Add the spices and cook until they develop a great aroma.
  7. Add the tomatoes and release the caramelisation from the bottom of the pot.
  8. Add the remaining ingredients for the chili, stir well and bring to a boil.
  9. Reduce the heat even further and let cook for at least 4 hours.

  10. Serving

  11. Season to taste.
  12. Add some chili to a soup plate and garnish with 1 tablespoon of sour cream and 1 tablespoon of shredded cheese.

  13. Slow-cooker

  14. If you have a slow cooker, cook for about 4 to 6 hours on high, or 10 to 12 hours on low. It takes longer to cook on a low temperature, but the results are worth it.

  15. Meal prep tip

  16. You can keep the chili in the fridge for up to 5 days and in the freezer for about 3 months.
  17. For best results, thaw the chili overnight in the fridge. Then microwave for about 2 minutes or cook it in the oven for 8 to 10 minutes at 175° C or 350° F.

Nutrition Facts
for
serving

  • Calorie count
    653 kcal
  • % of calories by macros
    Fat72.6 %474 kcal53 g
    Net Carbs8.0 %52 kcal13 g
    Dietary Fiber1.4 %9 kcal4.6 g
    Protein18.1 %118 kcal29.5 g
  • Approx. WW SmartPoints™
    21.0
  • Cholesterol 91.7 mg
  • Sodium 1521.2 mg
  • Fat 52.8 g
    • Saturated Fat 19.6 g
    • Trans Fat 0.6 g
  • Carbohydrates 17.5 g
    • Dietary Fiber 4.6 g
    • Total Sugars 9.8 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 29.5 g
  • Calcium 172.2 mg
  • Iron 5 mg
  • Magnesium 65.7 mg
  • Potassium 1369.7 mg
  • Zinc 4.6 mg
  • Vitamin A (Retinol Equivalents) 109.6 mcg
  • Vitamin B12 2.2 mcg
  • Vitamin C 39.3 mg
  • Folate 34.1 mcg
    • Folic Acid 2.1 mcg