I am also a huge fan of hot dogs and hamburgers. I mean, what American isn't? (Totally kidding! Everyone is entitled to their own opinion. 😜) And what better addition to a delicious hot dog or hamburger than a nice heaping spoonful of chili?! Especially when the chili is aromatic, chuck full of hearty ingredients, and has a nice kick of spice to it! It's one of my favorite things in the world! You can determine how hearty you want it based on how much ground beef you put in it. If you do 2 lb, it will be a little more soupy and a little less hearty. I used about 2.25 lb for this specific one.
Now, I wasn't introduced to homemade chili until I got into my teens and my family started doing soup/chili cook-offs at our family reunions. Nothing beats having 5 different kinds of chili to chow down on! White chili, red chili, meatless chili, beanless chili... you name it, I love it! But, it really made me appreciate a good homemade chili. Plus, homemade chili is SUPER easy to make! You basically just dump everything into a pan and let the flavors mate together to make a beautiful little chili baby! 😂
I first started out eating Paleo a few years ago, and I made plenty of Paleo chilis at that time. They are good, that is for sure. Who needs beans, right?! However, I have absolutely LOVED eating Keto because of the fact that you can eat DAIRY!!! **Cue angels from heaven singing hallelujah** I mean, some people can probably make a mean dairy free sour cream and cheese flavored... something. But nothing beats a big ol' dollop of sour cream atop a mountain of cheese melting into the bowl of chili you've just scooped up! This is one of the biggest reasons I love Keto so much!
I made some chili cheeseburgers the first night after making this. The picture... it's not great, but I was tired and in a hurry, so it doesn't look as good as it tasted. Oh, well. You win some, you lose some. But I also ate this chili as a kind of "huevos rancheros" with some fried eggs and bacon on the side the next morning. I added a bit of sour cream and some Cholula.... and I'm telling you, it was amazing! This chili is so versatile! I seriously just can't get enough of it!
Enough about all of this, here is the recipe!
Ingredients:
2-2.5 lbs ground beef - I used 80/20
1 medium red onion, diced
4 stalks of celery, diced
1/4 cup fresh or pickled jalapenos, roughly chopped (optional, you can omit if you don't want a ton of spice)
2 tbsp minced garlic
1 14.5 oz can diced tomatoes with jalapenos (If you can't find this, a can of Rotel tomatoes works great), do not drain
1 14.5 oz can stewed tomatoes, do not drain
1 6 oz can tomato paste
2 tbsp Worcestershire sauce
1 tbsp salt
1/2 tbsp pepper
4 tbsp chili powder
2 tbsp cumin powder
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp paprika
Directions:
1. In a large sauce pan, add ground beef and begin to break up and cook over medium/high heat.
2. When ground beef is half brown, half pink, add in garlic, half of the diced onions, salt, and pepper.
3. Continue to cook until beef has browned all the way through and the onion has softened.
4. Add all other ingredients: the other half of the onion, celery, jalapenos (optional), can of tomatoes with jalapenos (with juices), can of stewed tomatoes (with juices), tomato paste, Worcestershire, chili powder, cumin, garlic powder, onion powder, and paprika. Mix well.
5. Bring to a boil. Reduce heat to medium low, cover, and simmer for at least 30 minutes, until veggies have softened and flavors have melded together.
6. Serve hot! Option to top with shredded cheese, sour cream, green onions, or avocados!
I hope you thoroughly enjoy this recipe! I know my family sure did! And please be sure to follow this blog, follow me on Pinterest, and comment below if you have any questions!
Love,
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