KETO CHORIZO CHILI
This Keto Chorizo Chili is made in a cast iron Dutch oven for ultimate flavor.
Provided by Cast Iron Keto
Categories Main Course Soup
Time 55m
Number Of Ingredients 20
Steps:
- Remove the casing from the chorizo. In a 5-quart Dutch oven over medium-high heat brown the chorizo for 5-6 minutes, remove with a slotted spoon, place in a large bowl, and set aside. Add the ground beef to the pot and brown for 5-6 minutes, remove and place in the bowl with the chorizo.
- Add the butter to the pot along with the diced peppers and onions. Cook for 3-4 minutes until softened, add in the garlic and cook another minute.
- Add in the spices and cook, stirring, for an additional 30 seconds.
- Add the browned meat back to the pot along with the remaining ingredients. Reduce the heat to a low simmer, cover, and cook for 30 minutes.
- To serve, top with your choice of toppings.
Nutrition Facts : Calories 349 kcal, Carbohydrate 9 g, Protein 23 g, Fat 25 g, SaturatedFat 10 g, Cholesterol 74 mg, Sodium 686 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
INSTANT POT KETO CHILI
Now you can have a meaty and well-rounded chili with a slow-simmer taste cooked in less than half the time in your Instant Pot®.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat a 6- or 8-quart Instant Pot® on the saute setting until the display reads "hot" (see Cook's Note). Sprinkle the chuck roast and pork shoulder all over with 1 teaspoon of salt and a generous amount of pepper. Add 2 tablespoons oil to the pot, then add the chuck roast and brown on all sides, about 2 minutes per side. Remove to a sheet pan or large plate.
- Add more oil to the pot, if necessary, and repeat the process with the pork shoulder, browning on all sides. Remove and set aside with the beef.
- Add the onion and poblano to the pot along with 1 teaspoon salt and cook, stirring occasionally, with a wooden spoon and scraping the browned meaty bits from the bottom of the pot, until the onion is translucent, about 5 minutes. Add the chili powder, cumin, paprika, oregano and cook, stirring to evenly distribute and heat the spices until fragrant, about 1 minute. Add the tomato paste and garlic and continue to cook, stirring, 2 minutes more. Add the tomatoes and beef broth and stir to combine, scraping the bottom with your spoon. Turn the pot off.
- Cut the chuck and pork shoulder into 3/4-inch pieces. Add to the pot along with the chorizo and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Stir the chili and serve with toppings such as sour cream, shredded Cheddar and chopped cilantro.
Nutrition Facts : Calories 860, Fat 64 grams, SaturatedFat 21 grams, Cholesterol 195 milligrams, Sodium 2240 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 56 grams, Sugar 4 grams
EASY BEEF AND CHORIZO CHILI
This easy Beef and Chorizo Chili Recipe will have everyone asking for seconds. It's packed with flavor from the smokey, slightly spicy chorizo. It's a delicious twist on traditional beef based chili.
Provided by Penny
Categories Main Course Soup
Time 30m
Number Of Ingredients 15
Steps:
- In a large stock pot, over medium heat, add the olive oil, onions, garlic and bell pepper. Sauté for 3 to 4 minutes or until they have started to soften.
- Add in the ground beef and chorizo and brown while breaking it into small crumbles.
- Add the diced tomatoes, green chiles, tomato sauce, liquid smoke as well as the spices. Stir well to combine.
- Turn the heat to medium low. Add in the beef broth and stir well. Cook over medium low heat. Allow the chili to cook while stirring occasionally for 15 minutes to allow the flavors to blend.
Nutrition Facts : ServingSize 1 g, Calories 476 kcal, Carbohydrate 13 g, Protein 29 g, Fat 34 g, Fiber 5 g
KETO CHORIZO AND BEEF CHILI
I created this chili for my husband, Rich. Tex Mex, chorizo and chili are a few of his favorite things, so it made sense to combine them all into one meaty chili. For the best-tasting chili, I recommend getting the spicy chorizo links from Whole Foods. This recipe makes a large batch, but it freezes well if you can't finish it within a few days. [Reprinted with permission from The Ultimate Keto Cookbook by Brittany Angell, Page Street Publishing Co. 2020. Photo credit: Brittany Angell]
Provided by Keto-Mojo
Categories Main Course Lunch Dinner
Number Of Ingredients 19
Steps:
- Add the oil to a large pot. Add the sausage links and cook over medium heat until seared on all sides and cooked through, 5 to 10 minutes. Remove the sausage from the pan and set aside to cool, reserving the oil in the pot. When the sausage is cool, use kitchen shears or a knife to cut the links into bite-size pieces.
- Add the onion and garlic to the pot with the reserved oil from the sausage. If your pot needs a little more oil, add more here. Stir and cook the onion and garlic over medium heat for about 5 minutes. Add the chili powder, paprika, oregano, cumin, salt, pepper, cayenne, and cinnamon and cook until fragrant. Add the ground beef and cook until the meat is brown, 8 to 10 minutes. Mix in the tomato paste, diced tomatoes, and tomato sauce, then add the bell peppers and cooked sausage. Cover and simmer over low heat for 1 hour. Add more salt to taste. Serve with sour cream and chopped cilantro (if using).
- Substitution Note: To make this vegetarian, swap out the chorizo and ground beef for low-carb vegan alternatives.
BEEF AND CHORIZO CHILI
Make and share this Beef and Chorizo Chili recipe from Food.com.
Provided by Chef Shadows
Categories Black Beans
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook beans a day in advance.
- Brown the beef and chorizo in a heavy pot. Drain off any excess fat.
- Add the onion and garlic and cook until just soft.
- Add the remaining ingredients.
- Bring to a boil.
- Reduce the heat and simmer for 45 minutes. Serve warm.
Nutrition Facts : Calories 281.6, Fat 15.1, SaturatedFat 5.5, Cholesterol 33.3, Sodium 743.3, Carbohydrate 22.1, Fiber 6.2, Sugar 5.2, Protein 15.6
KETO CHORIZO-STUFFED PEPPERS
Stuff bell pepper halves with this tasty combo, and serve for breakfast or dinner! Add or subtract as much heat as your palate requires.
Provided by Bibi
Categories Meat and Poultry Recipes Pork Sausage
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with parchment paper.
- Place bell peppers, cut-side down, on the prepared baking sheet.
- Place in the preheated oven and broil, watching carefully, until the skins begin to bubble and turn dark brown, about 3 minutes. Remove and place browned peppers in a bowl. Cover with aluminum foil and set aside to cool. Leave the broiler on.
- Meanwhile, whisk together eggs, hot pepper sauce, salt, and pepper in a bowl.
- Brown chorizo in a large nonstick skillet over medium heat, breaking up any large pieces as you go, about 4 minutes. Add egg mixture to the skillet and cook until eggs have set, about 2 minutes. Remove from heat and stir in drained pico de gallo.
- Remove as much skin as possible from the cooled pepper halves, and place each half on top of one of the cups of a 6-cup muffin pan. Fill each pepper with chorizo-egg mixture and sprinkle with Cheddar cheese.
- Place in the oven and broil until cheese melts, about 1 minute. Serve immediately.
Nutrition Facts : Calories 286.5 calories, Carbohydrate 5.4 g, Cholesterol 154.5 mg, Fat 21.4 g, Fiber 1.2 g, Protein 16.3 g, SaturatedFat 8.8 g, Sodium 712.9 mg, Sugar 3.4 g
HEALTHY BEEF CHILI WITH BUTTERNUT SQUASH
This slow simmered beef chili is packed with flavor, thanks to a quick homemade chile puree and butternut squash that soaks up the meaty goodness.
Provided by Food Network Kitchen
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Put the ancho and guajillo chiles in a medium saucepan with the beef broth and bring to a boil over medium-high heat. Cover, remove from the heat and allow to sit until softened, about 15 minutes. Remove the stems and seeds from the chiles and place the chiles in a blender along with the beef stock. Blend until smooth, then set aside.
- Meanwhile, heat the oil in a large Dutch oven over medium-high heat. Add the beef, 1 teaspoon salt and a few grinds of pepper and cook, stirring once or twice, until the beef is browned, about 10 minutes. Remove the beef with a slotted spoon to a paper towel-lined plate. Add the onions to the pot and cook, stirring occasionally, until softened. Add the garlic, chili powder, cumin and oregano and cook until the garlic is fragrant, about 1 minute. Stir in the tomato paste, diced tomatoes, chile puree, beef, 2 teaspoons salt and a few grinds of pepper. Bring to a boil, then reduce to a simmer and cook, covered, stirring occasionally, until the beef is tender and can easily be cut with a fork, about 1 hour.
- Add the butternut squash and cook, stirring occasionally, until tender, about 10 minutes. Serve with sour cream, Cheddar and cilantro.
Nutrition Facts : Calories 410, Fat 16 grams, SaturatedFat 3.5 grams, Cholesterol 90 milligrams, Sodium 550 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 37 grams, Sugar 10 grams
SMOKY CHORIZO CHILI
Provided by Trisha Yearwood
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large Dutch oven over medium heat. Crumble in the chorizo. Sprinkle with salt and pepper. Cook, breaking up the chorizo with a wooden spoon, until browned, about 3 minutes. Add the red onion and bell peppers and cook until they begin to soften, 3 to 4 minutes. Add the garlic, jalapeno, ancho powder, cumin, smoked paprika and oregano. Cook and stir to coat the meat and vegetables in the spices, about 1 minute.
- Add the tomatoes, beef broth and 2 cups water. Bring to a simmer over medium-low heat, then stir in the black beans and butternut squash. Simmer, uncovered, until the chili is thick and flavorful and the veggies are tender, 30 to 45 minutes.
- Serve the chili with bowls of the toppings on the side for passing at the table.
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- Over a medium-high flame, heat the oil in a large skillet and brown the chorizo. Lower the heat to medium, push the chorizo to the sides of the skillet and add the chopped onion and bell pepper, sauteing until the onions are almost translucent. Mix the chorizo and vegetables together and add the granulated garlic, chile powder and cumin to the pan, cooking just a minute to become aromatic.
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