Low Carb Chili Con Carne

While not the lowest of Carbs (23 per serving, remove or reduce the beans to drop the carb count) this is a tasty treat for when the weather turns cold. I like to serve this on top of a green salad with grated sharp cheddar cheese melted on top (by the heat of the chili).

Category: Soups, Stews and Chili

Cuisine: American-South

☆☆☆☆

2 reviews

Ready in 2 hours

by BillDSmith

Ingredients

1 cup Onion chopped

2 cloves Garlic minced

3 tablespoons olive oil

2 pounds Beef top sirloin steak chopped small

2 cups Tomato chopped

2 cups Beef broth

2 14-oz can Kidney beans

2 teaspoons Salt

1 teaspoon Black pepper

2 ea Bay leaf

1 teaspoon Oregano

1/4 teaspoon Cumin crushed

2 teaspoons Chili powder

Directions

In a pan, use the olive oil to cook the garlic, chopped onions, olive oil, and beef together over medium heat for about 10 to 15 minutes or until all the red in the beef has turned gray or brown (no red showing as you stir it). While the above is cooking, into a pot put the tomato (fresh or a 14 oz can), beef broth and kidney beans. Add the beef mixture (with all of the liquid) to the pot, stir in the seasonings and simmer on low for 1 to 1/2 hours. Remove the bay leaves, serve and enjoy!

Reviews

☆☆☆☆

I thought it was a tasty variation using the beef broth. It made it taste like the chili you get at your local coney island. Didn't think I'd like the bay leaf and oregano but did.

juliakohler

☆☆☆

[I posted this recipe.]

BillDSmith

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