Ingredients
3 slices bacon, cut into 1/2" strips
1/4 medium yellow onion, chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1/2 c. sliced baby bella mushrooms
2 cloves garlic, minced
2 lb. ground beef
2 tbsp. chili powder
2 tsp. ground cumin
2 tsp. dried oregano
2 tbsp. smoked paprika
Kosher salt
Freshly ground black pepper
2 c. low-sodium beef broth
Sour cream, for garnish
Shredded cheddar, for garnish
Sliced green onions, for garnish
Sliced avocado, for garnish
Preparation
Step 1In a large pot over medium heat, cook bacon. When bacon is crisp, remove from pot with a slotted spoon. Add onion, celery, pepper, and mushrooms to pot and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute more.Step 2Push vegetables to one side of the pan and add beef. Cook, stirring occasionally, until no pink remains. Drain fat and return to heat. Step 3Add chili powder, cumin, oregano, and paprika and season with salt and pepper. Stir to combine and cook 2 minutes more. Add broth and bring to a simmer. Let cook 10 to 15 more minutes, until most of the broth has evaporated. Step 4Ladle into bowls and top with sour cream, reserved bacon, cheese, green onions, and avocado.
Can I use another meat besides beef? Yes. We love the deep richness that beef brings to this stew, but if you’d prefer you can substitute ground turkey or pork. We’d still recommend using the beef broth, though, for the additional depth of flavor that it provides. I don’t have celery. What can I use instead?Don’t stress it. The celery is there with the onion and the bell pepper to create an aromatic vegetable base that the other ingredients can build flavor off of. If you don’t have celery, you can substitute with carrots, or just add more onion and/or bell peppers. What can I serve with this?Whatever you’re craving! This chili is so savory and rich that we sometimes prefer to pair a lighter side with it, like our Caprese Zoodles or a crisp refreshing Greek salad . . . but when you’re talking chili sides, you can’t ignore garlic bread, and we think our Keto version is pretty bomb. How long do the leftovers last? How do I store them? Any leftover chili should keep in the fridge in an airtight container for up to 4 days. As with most leftover stews, this chili actually tastes better the day after it’s made, after all those flavors have had a chance to mingle and get to know each other. The moral of the story? Make extra, and make SURE you have leftovers. And for dessert? Try our keto avocado pops! Made this? Let us know how it went in the comment section below!
