When the weather gets cold or rainy, I start craving chili. When Hurricane Florence decided to come for a visit, I started craving chili. I am thankful that she missed us here in Savannah, but I am sorry for our neighbors in the Carolinas. Nevertheless, I still made chili. When I was in Kentucky, I would make chili during snow storms. There is just something comforting about a pot of chili.
I developed the high carb version of this recipe many years ago. I would use tomato juice, chili hot beans, and brown sugar. I served this up with sweet cornbread. I love the sweet and savory combination.
When I began the ketogenic way of eating, I started looking for different chili recipes. I ended up just tweaking my own recipe. I used to use a 32 ounce can of tomato juice. I decided to use a combination of tomato sauce and beef broth. This provided for a small reduction in the carb count. I just replaced the brown sugar with erythritol and it tasted great. I was lucky to find black soy beans. I realize that most people on keto do not eat soy. However, I have yet to find a good bean alternative. I don't seam to be sensitive to soy. Please feel free to leave the soy beans out.
I do use a few unusual ingredients. I use cocoa powder borrowing from the Mexican mole sauce. I love the flavor of cinnamon in chili.
Here is the recipe! Enjoy!
Ingredients:
1 lb breakfast sausage
1 lb ground beef
2 tablespoons dehydrated onion or small chopped onion
5 tablespoons chili powder
2 tablespoons ground cumin
1/2 teaspoon cinamon
1/4 teaspoon black pepper
1 teaspoon garlic
2 teaspoons salt
1 tablespoon cocoa powder
3 tablespoons powdered erythritol (optional)
1 15 oz can tomato sauce
1. 15 oz can black soy beans (optional)
3 cups beef broth
Directions:
1. In a large pot, brown ground beef and sausage adding onions in the middle of browning.
2. Add spices and cocoa powder. Stir and allow the spices to bloom.
3. Add two teaspoons salt.
4. Add soy beans. Stir
5. Add tomato sauce, beef broth, and erythritol and bring to boil.
6. Reduce heat to simmer for 20 minutes.
7. Serve topped with shredded sharp cheddar cheese, sour cream, and hot sauce.
4 net carbs per 1 cup serving.
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