How to Make the Best Homemade Chili Without Beans (Low Carb)

Introduction:

Ah, chili – the dish that sparks more debate than a presidential election. With beans, without beans, tomatoes, no tomatoes – the options are endless, and the opinions are fierce. But fear not, my friends, because today, we're diving headfirst into the world of low carb chili, where carbs are low, flavors are high, and compromise is the name of the game.

 The Quest for Deliciousness:

Before we get into the nitty-gritty of low carb chili-making, let's address the elephant in the room – taste. Because let's be real, what's the point of a low-carb chili if it tastes like cardboard? Luckily for us, this chili is a bona fide crowd-pleaser. Don't believe me? Just ask the Cherry & Co kids who demolished an entire batch for dinner the other night. Yep, that's right – this chili is so good, even picky kids can't resist!

The Keto Code

For those uninitiated in the ways of keto, allow me to enlighten you. Keto is all about low carbs, high fat, and moderate protein – a nutritional trifecta that sends your body into a state of ketosis, where it burns fat for fuel instead of carbs. And with an average daily carb intake of around 20 grams, every gram counts. So, with that in mind, I set out to create a chili that clocked in at a respectable 7 grams of carbs per serving – before toppings, of course! I just want to point out that my son, Ellis, follows a low carb diet and not Keto (which is stricter). Ellis' dietician has recommended that he should aim to eat around 100g of carbs per day, split into 25-30g per meal and 15-20g for a snack.  Please consult with your own doctor before starting any kind of diet or lifestyle change as everyone has different nutritional needs!

Bye Bye Beans

Ah, beans – the contentious ingredient that divides chili lovers like nothing else. While some swear by them, keto followers know they're a big ol' no-no. But fear not, for I bring you the solution to your bean-less woes – chopped mushrooms! These little guys may not be beans, but they sure know how to play the part. Plus, they soak up all that delicious flavor like a sponge, giving you that hearty, bean-like texture without the carb overload.

Tomato Tango

Ah, tomatoes – the sneaky little fruits that can wreak havoc on your carb count. But fear not, for I have a cunning plan to tackle this tomato dilemma – tomato paste! Sure, it still packs a carb punch, but its flavor-to-carb ratio is off the charts. Plus, a splash of red wine adds acidity, liquid, and a pop of color – because who said low-carb chili had to be bland?

Onion Odyssey

Onions and garlic – the dynamic duo that adds flavor to any dish. But on keto, they can be a bit of a double-edged sword. So, to keep our carb count in check, I substituted the real for the 'fake' by using onion and garlic powders. Sacrilege, you say? Fear not, for your taste buds won't even notice the difference – and hey, every gram of carb counts!

Veggie Ventures

Now, let's talk veggies – because even on keto, you gotta get those greens in! Whether it's a handful of kale, some zucchini, or a sprinkle of green pepper, this chili recipe is as flexible as a yoga instructor at a rave. Just remember to keep an eye on those carb counts – we're aiming for low, not low-key bloated!

Bacon Bonanza

And what's chili without bacon, am I right? But beware – nothing ruins a good bowl of chili faster than a flabby slice of bacon. So, chop it up small, my friends, and watch as it disappears into the depths of your chili like a culinary ninja.

The Spice Spectrum

Lastly, let's talk spice – because chili without a kick is like a party without a pinata. But fear not, for I've made the hot stuff optional. So, whether you like it mild or mouth-meltingly spicy, this chili's got you covered. Just remember to taste and adjust as you go – because life's too short for bland chili!

INGREDIENTS (Approx 6 servings per recipe):

• 12 ounces low- or no-sugar bacon slices, cut into 1/2-inch pieces
• 12 ounces white button mushrooms, medium diced
• 2 pounds ground beef (or 1 pound ground beef and 1 pound ground pork)
• 1/2 tsp onion powder
• 1 tsp garlic powder
• 1/4 cup chili powder
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 1/2 teaspoons salt
• 2 teaspoons hot smoked paprika (optional)
• 1/4 teaspoon cayenne (optional)
• 2 tablespoons tomato paste
• 1/2 cup dry red wine
• 2 cups low-sodium beef or chicken broth
• 2 teaspoons red wine vinegar

Cooking Instructions:

• First, put the bacon in a big pan and cook it on medium-low heat. When the bacon starts to get soft and a little brown, add the onion and garlic powders plus a pinch of salt.
• Cook for a bit, stirring occasionally. Drain the bacon grease into a container when fully cooked.
• Next, add the mushrooms and cook them until they let out their juice and get a little brown.
• Then turn up the heat to medium and put in the meat. Keep stirring and breaking up any big clumps until it's all cooked and not pink anymore.
• Now, add the chili powder, oregano, cumin, and more salt. Stir it all up until it smells good, which takes about 1 minute. If you want it spicier, add paprika and/or cayenne. Then turn the heat down a bit and make a space in the middle of the pan. Put the tomato paste in there and stir it around until it gets a little dark, about 1 minute. After that, pour in the wine and broth, and mix it all up.
• Let it simmer, for 10 to 15 minutes, until it gets shiny and thick. Taste it and add more salt if you need to. Right before you serve it, stir in the vinegar.

NUTRITIONAL INFORMATION PER SERVING (Approx 6 servings per recipe):

• Calories: 616
• Total Fat: 40.9g
• Saturated Fat 6.97g
• Cholesterol: 133mg
• Sodium: 1125mg
• Total Carbohydrates: 10.07g
• Dietary Fiber: 4.1g
• Sugars: 3.1g
• Protein: 51.57g
• Potassium: 1229mg

* The presented values are approximate and shouldn't be considered as accurate. Please calculate your OWN nutrition information in a database using the brand names you have at hand. Each brand is different and nutrition information can vary.

Optional garnishes: Shredded cheese (about .5 to 1 grams of carbs per serving), sour cream (.5 gram of carbs per tablespoon), avocado (about 2 net grams per half), green onion (about .2 grams per tablespoon), pickled jalapeños (almost no carbs), cilantro (1/4 cup is .1 gram)

Conclusion: The Chili Chronicles

And there you have it, folks – the ultimate guide to making low-carb chili that's as delicious as it is nutritious. So, grab your apron, fire up the stove, and let's embark on a chili-making adventure like no other! Whether you're a seasoned keto/low carb pro or just dipping your toes into the low-carb waters, this chili recipe is sure to become a staple in your culinary repertoire. So go forth, my friends, and chili on!

FAQ's:

Storage: Leftovers can be stored in an airtight container for up to 4 days or frozen for up to 2 months.

SHARE YOUR EXPERIENCE:

We'd love to hear about your experience with this recipe! Share your thoughts and photos in the comments below or tag us on social media @cherryandcoenterprise. Happy cooking!

Author: Nicola Ware  Course: Dinner  Cuisine: main dish, low-carb, keto friendly, chili without beans, beef