Want a great Chili Con Carne recipe? This one features lots of meat. I serve it with a side of sliced avocado and sour cream, chopped green onions and grated cheddar. It freezes really well so go ahead and make a double batch.
There are many variations of this chili recipe and listed below is just one of my personal favorites.
Makes 12 servings
PER SERVING, excluding garnish:
8.82g Net Carbs
(43% Fat, 36.6% Protein, 20.4% Carbs)
1 lb lean ground beef
1 lb lean ground turkey
1 tbsp olive oil
1 red bell pepper, chopped
1 green bell pepper, chopped
2 medium onions, chopped
1 28-oz can diced tomatoes
1 small can green chiles
1 28-oz can tomato sauce
2 tbsp hot chili powder or more
1 tbsp Cajun spice mix
Sour cream and shredded cheddar for garnish (optional)
In a large pot, over medium heat, brown the meats in the oil. With a slotted spoon, transfer the meat to a bowl and keep warm. Do not discard the fat in the pot.
Cook the bell peppers and onions in the same pot until softened but not browned. Return the browned meats.
Add the diced tomatoes with their juices, tomato sauce, chiles, chili powder and Cajun spice. Stir well and simmer for 2 hours.
Serve with sour cream and cheese.
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