Low Carb Chili Sauce Food

LOW CARB KETO CHILI RECIPE (CROCK POT OR INSTANT POT)

Steps:

• In a lightly oiled skillet over medium-high heat, cook the chopped onion for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.
• Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
• Transfer the ground beef mixture into a slow cooker. Add remaining ingredients, except bay leaf, and stir until combined. Place the bay leaf into the middle, if using.
• Cook for 6-8 hours on low or 3-4 hours on high. If you used a bay leaf, remove it before serving.
• Select the "Sauté" setting on the pressure cooker (this part is done without the lid). Add a little oil and the chopped onion and cook for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.
• Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
• Add remaining ingredients, except bay leaf, to the Instant Pot and stir until combined. (For the Instant Pot version, it is recommended to also add a cup of water or broth.) Place the bay leaf into the middle, if using.
• Close the lid. Press "Keep Warm/Cancel"to stop the saute cycle. Select the "Meat/Stew"setting (35 minutes) to start pressure cooking.
• Wait for the natural release if you can, or turn the valve to "vent"for quick release if you're short on time. If you used a bay leaf, remove it before serving.

NO-BEAN LOW-CARB CHILI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic until meat is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain ground beef in a colander.
• Transfer meat mixture to a slow cooker; add tomatoes sauce, diced tomatoes, crushed tomatoes, jalapenos, Worcestershire, taco seasoning, cumin, garlic powder, onion powder, oregano, salt, and pepper and stir to combine. Cover and cook, adding water as needed to thin out chili, on Low for 8 hours.

LOW CARB CHILI SAUCE

Steps:

• Turn all ingredients, except the sweetener, into a heavy pot.
• Bring to a boil slowly, then simmer uncovered, stirring often, for one hour or until it is reduced to a consistency that you like. If it is too watery, your toast will get soggy.
• Let it cool.
• Add the sweetener. Adjust to your taste.
• Put into Tupperware or Zip-lock bowls.
• Will keep quite a while in the fridge.

LOW CARB CHILI

Steps:

• Brown meat, drain off fat.
• Add remaining ingredients, bring to a boil, then simmer 3 hours.
• Approx.
• 7- 9 carbs per serving.