Chili

Chili

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* Chili *

1lb ground beef (can sub other ground meat, stew meat or chicken/pork)
1 tsp salt
1/2 tsp pepper
1/8 tsp red pepper flakes (or more)
1 tsp garlic powder
1 tbl paprika
2 tbl chili powder
2 tbl minced dried onions

Brown ground beef (I don’t drain)

Do yourself a favor and get one of these!! Crushes the meat perfectly!

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Add all spices, stir, cover and simmer on med/low for 15 min.

That is my chili meat base

Now you can add really anything you want…pick one or more from this list and play around for different flavors!

Salsa
Salsa Verde
Rotel
Enchilada Sauce
Tomato Sauce
Diced Tomatoes
Tomato Paste & Water/Broth
BEER!! (lower carb of course)

Once added, let simmer for 25 min, stirring occasionally.

You can also add cream cheese or heavy cream to make more of a creamy chili – also great to help cool it down if you add too much spice!

Serve with all of your favorite toppings like . . .

Shredded Cheese
Sour Cream
Diced Onions
Chopped Green Onions
Diced Japalpenos
Diced Tomatoes
Hot Sauce

I love making it into a deconstructed chili dog by adding sliced hot dogs!

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This chili is also great when served with skillet cornbread – absolutely delicious and perfect for dipping!

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* Skillet “Corn” Bread *

1 1/4 cup almond flour
1/2 tsp salt
1 tsp baking powder
3 tbl melted butter
1/3 cup sour cream
3 eggs

Preheat oven to 375 degrees and put cast iron skillet into oven to heat up while you make the batter.

Stir all ingredients together until combined. Remove screaming hot cast iron from oven (be super careful!) and add fat of choice just to coat bottom of pan (I used oil). Pour in batter and bake for 20 – 25 min.

I used a 12 inch cast iron skillet so it was thinner, which I like.  If you prefer thicker cornbread, use a 9 or 10 inch cast iron skillet.


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