Three Pepper Beanless Chili
This fabulous chili is keto friendly, and great for hosting a big game or a cold winter night in! Can be made quickly on the stovetop, or thrown in a crock pot for an effortless dinner!
Equipment
- Kitchen knife
- Skillet
- Stockpot with lid
- Crockpot (optional)
- Can Opener
- Plastic Gloves
Ingredients
- 2 lbs Ground Beef Could do half beef half ground turkey
- 1 8 oz can Crushed Tomatoes
- 1 8 oz can Petite Diced Tomatoes
- 1 small Yellow Onion
- 2 tbsp Olive Oil
- 3 stalks Celery
- 1 large Green Pepper
- 1 medium Jalapeno Peppers
- 3 medium Hungarian Hot Peppers Could use another favorite of your choice
- 4 cloves Garlic
- 1 cup Stock
- 1 tsp Chili Powder
- 1/2 tsp Crushed Red Pepper
- 1 tsp Italian Seasoning
- 1/2 tsp Cumin
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- Salt and Pepper
- black olives, avocado, fresh parsley, sour cream, cheddar cheese optional for garnish
Instructions
- In a skillet, brown ground beef, draining excess liquid.
- While beef is browning, in stockpot, heat olive oil and add chopped onions and chopped celery until fragrant and translucent. Add in minced garlic and give just a few minutes for this to gain flavor.
- Being careful with pepper handling (wear gloves if available), remove seeds from jalapenos and Hungarian peppers and dice all peppers. For a hotter chili, leave seeds in. Add to the stockpot and stir well. Allow the peppers enough time to become al dente. This will also help open up the pepper flavors.
- Combine the drained beef into the stockpot and mix.
- Add all dried seasonings and mix thoroughly, giving a chance to blend the flavors. Add a splash of stock if needed.
- Once all flavors are blended together, add both cans of tomatoes and remaining stock. The liquid level should cover the ingredients. Add a bit more stock or water if needed.
- Cover stockpot with lid and turn heat to simmer. Allow to simmer for at least 30 minutes, tasting often and adjusting seasoning to preference. Variation-for a quick chili, keep heat higher and add more water, so this boils and creates a fast soup. Or, using a crockpot, place all ingredients in and add browned and drained beef, turning the pot on high for 4 hours. The trick to a great, thick chili is low and slow heat, so the longer this goes, the better it will taste!Garnish with your favorite toppings and enjoy!