Try this 10 Minute Low Carb Chili recipe, or contribute your own.
- Carbohydrate 0.564894999841446 g
- Cholesterol 0 mg
- Fat 0.126747499985453 g
- Fiber 0.105374998061001 g
- Protein 0.185197499933261 g
- Saturated Fat 0.00870374999965003 g
- Serving Size 1 1 serving (114g)
- Sodium 19.7096432285246 mg
- Sugar 0.459520001780445 g
- Trans Fat 0.0218964999935939 g
- Calories 4 calories
Step-by-step
- In a medium saucepan, combine the ground beef and all of the spices.
- When the meat is cooked through, add your salsa.
- Simmer for 5 minutes.
- Nom.
Deep red aromatics release pungent oils when ground beef hits a hot, heavy-bottomed saucepan and meets dry spices. Traditional Texas chili historically relies on whole dried chilis and diced chuck rather than ground meat, completely omitting beans to focus intensely on beef flavor. This rapid variation strips away traditional tomato paste and long simmering times, utilizing prepared salsa to supply both liquid and acidity in a single shortcut. Cooking the meat directly with cumin, coriander, and garlic powder allows the fat rendered from the beef to toast the ground spices, blooming their fat-soluble compounds much faster than adding them to wet ingredients. Brown the meat thoroughly over medium heat until the internal temperature reaches 160 degrees Fahrenheit and no pink remains before introducing the salsa. Simmering the mixture for precisely five minutes lets the raw edge of the garlic soften without reducing the sauce into a paste. Ground turkey makes an effective direct substitution for beef at a one-to-one ratio, though leaner poultry requires an extra teaspoon of neutral oil to prevent sticking in unseasoned metal pans. Store leftovers in an airtight glass container in the refrigerator for up to four days, reheating gently on the stovetop with a splash of water to restore the loose consistency.
