Low Carb Chili Con Carne
While not the lowest in 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
While not the lowest in 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
- 1 teaspoon black pepper
- 2 teaspoons salt
- 2 teaspoons chili powder
- 2 cloves garlic minced
- 3 tablespoons olive oil
- 1 cup onion chopped
- 1 teaspoon oregano
- 2 cups beef broth
- 2 pounds beef top sirloin steak chopped small
- 2 cups tomato chopped
- 2 14-oz can kidney beans
- 2 ea bay leaf
- 1/4 teaspoon cumin crushed
- Carbohydrate 10.659515 g
- Cholesterol 35.532 mg
- Fat 11.522315625 g
- Fiber 3.08280213371913 g
- Protein 22.3979077083333 g
- Saturated Fat 4.40837989583333 g
- Serving Size 1 1 Serving (468g)
- Sodium 1089.703625 mg
- Sugar 7.57671286628087 g
- Trans Fat 1.38378241666667 g
- Calories 237 calories
Step-by-step
- 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!
Brown small pieces of beef top sirloin steak over medium heat for ten to fifteen minutes until all exterior pinkness disappears, which initiates the Maillard reaction necessary for deep savory depth. Olive oil provides the fat medium required to soften chopped onions and mince garlic evenly without scorching the aromatics. When combining the cooked beef with beef broth, chopped tomatoes, and kidney beans, a low simmer for one and a half hours allows collagen within the steak to break down into gelatin, yielding a tender texture. Removing the bay leaves prior to service prevents bitterness from overpowering the subtle crushed cumin and oregano notes. Omitting the kidney beans entirely alters the carbohydrate profile while shifting the final liquid volume, requiring a slight reduction in beef broth to maintain proper thickness. This stew freezes well for up to three months in airtight containers and thaws safely in the refrigerator overnight before reheating gently on the stovetop.
