Beanless (keto) Chilli Con Carne
26 May 2019 10:50 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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gluten_freeBeanless Chilli Con Carne
Both GF and keto-friendly.
Ingredients
2.5 lb ground beef (lean mince, approx 1kg)
1/2 cup tomato paste
1 tsp crushed garlic
Black pepper ground to taste
1 tsp decent mushroom stock - I use 'Better Than Bouillon'
2 cups sliced button mushrooms
1 medium onion, chopped
1 medium red bell pepper (capsicum) chopped
2/3 cup chopped jalapeño peppers (canned or preserved in a jar)
2 T olive oil
Instructions
Fry the beef in the olive oil with garlic and ground pepper. Throw in everything else plus water to cover and allow it to simmer until cooked down and thick. BTB stock is very salty, so depending which stock you use, test to see if any extra salt’s needed. Vary the amount of jalapeños or leave them out, to taste.
Makes 6 serves.
Stats: Approx 10g fat, 9g carbs, 43g protein, 280 cal per serve.
I make this recipe then divide it into smaller containers and freeze most of them.
Variations
Great reheated as huevos rancheros: thaw a serve (if frozen), put into an ovenproof dish or bowl, crack an egg onto it, then top with some grated tasty cheddar-type cheese and bake in oven 12-15 min until heated through and the egg's cooked. Breakfast of champions!
Also good in a salad - better if it's warm but not piping hot, for this. Spoon a serve over chopped iceberg lettuce or chopped cabbage (e.g. undressed coleslaw) if you like the crunch, or over a spinach salad, like a heap of baby spinach leaves. Add some grated cheese if you want, mix it all through and eat. If it's warm it'll have its own juices so you usually don't need salad dressing, but you could add a little if you want.
Or if you're fine with carbs, add a can of beans, or serve it on rice, or with green banana/plantain fries.
Both GF and keto-friendly.
Ingredients
2.5 lb ground beef (lean mince, approx 1kg)
1/2 cup tomato paste
1 tsp crushed garlic
Black pepper ground to taste
1 tsp decent mushroom stock - I use 'Better Than Bouillon'
2 cups sliced button mushrooms
1 medium onion, chopped
1 medium red bell pepper (capsicum) chopped
2/3 cup chopped jalapeño peppers (canned or preserved in a jar)
2 T olive oil
Instructions
Fry the beef in the olive oil with garlic and ground pepper. Throw in everything else plus water to cover and allow it to simmer until cooked down and thick. BTB stock is very salty, so depending which stock you use, test to see if any extra salt’s needed. Vary the amount of jalapeños or leave them out, to taste.
Makes 6 serves.
Stats: Approx 10g fat, 9g carbs, 43g protein, 280 cal per serve.
I make this recipe then divide it into smaller containers and freeze most of them.
Variations
Great reheated as huevos rancheros: thaw a serve (if frozen), put into an ovenproof dish or bowl, crack an egg onto it, then top with some grated tasty cheddar-type cheese and bake in oven 12-15 min until heated through and the egg's cooked. Breakfast of champions!
Also good in a salad - better if it's warm but not piping hot, for this. Spoon a serve over chopped iceberg lettuce or chopped cabbage (e.g. undressed coleslaw) if you like the crunch, or over a spinach salad, like a heap of baby spinach leaves. Add some grated cheese if you want, mix it all through and eat. If it's warm it'll have its own juices so you usually don't need salad dressing, but you could add a little if you want.
Or if you're fine with carbs, add a can of beans, or serve it on rice, or with green banana/plantain fries.