Low Carb Chili Colorado w Sausage
If you enjoy spicy stews, don’t pass up on Chili Colorado! Chili Colorado is a thick, meaty, red stew that is made with a blended base of hot chiles and onions. You may find other recipes using beef, but this Keto chili recipe uses pork sausage. There’s room to spare for all sorts of favorite Keto toppings for your chili. Try adding shredded cheese, sour cream, Keto guacamole, or fresh avocado slices on top of your bowl. After letting the chili cool, you can easily store it in your refrigerator for up to 5 days. Just reheat it in your microwave whenever you need a lunch on the fly. Don’t be fooled – this stew is spicy and builds in heat! If you’d like to tone down the level of spiciness, some recommendations are made further below.
How to Make It
Step 1
Remove the stems of the dried chiles (about 2 guajillos and 1 arbol chile) and shake out any extra seeds inside. Add the chiles to a small pot. Peel and cut a yellow onion into 1 or 2 large chunks, then add it to the pot. Fill the pot with water, and bring the pot to a boil on your stove. Once the water is boiling, let the ingredients cook until the chiles are rehydrated and the onion is soft and mostly translucent.
Step 2
Take the pot off the stove and use a pair of tongs to transfer the chiles and onion to either a food processor or a good blender. Pulse the ingredients once or twice. Add about ¼ cup of the water used to boil the ingredients to your appliance along with salt, oregano, cumin, and garlic powder. Blend the ingredients until you have a thick and soupy base for your chili. You can blend in more of the chile water as needed and discard the remainder.
Step 3
Save the chili base aside for later, and turn your attention to the ground pork. You may use either plain ground pork or ground pork removed from a sausage casing. Be wary that some stuffed sausages have extra carbohydrates that aren’t accounted for here. Pour the olive oil into the bottom of a soup pot, and break the sausage into chunky pieces in the oil with a wooden spoon. Heat the pot on medium-high heat as you season the pork with the pepper. Cook the pork until the pieces are browned on all sides. Turn the stove heat down to low and sprinkle the paleo flour over the pieces of sausage. Toss the sausage around in the pot while the flour cooks to a light golden color. Then, pour the first amount of beef broth into the pot. Stir the pot until the flour emulsifies with the broth. Place a lid on the pot and bring the liquid to a simmer, letting it cook down until it’s a thickened roux.
Step 4
Pour the chile base from Step 2 into the pot, followed by the remaining beef broth and bay leaf. You shouldn’t need more than 1 or 2 bay leaves. Stir the ingredients together, cover the pot, and bring it all to a boil. Once boiling, reduce the heat to a simmer while covered for 10-15 minutes. Then, remove the lid and leave the pot simmering openly until it reduces to a thicker chili. This can take up to another 15 minutes. Some serving suggestions are made in the introduction of the recipe.
Ingredients
- Chile Guajillo Dried
10 g
- Chile Arbol Dried
1 g
- Yellow onion
4 oz
- Salt
0.13 teaspoon
- Oregano, dried
0.5 teaspoon
- Cumin, ground
0.5 teaspoon
- Garlic powder
0.25 teaspoon
- Olive Or Extra Virgin Olive Oil
2 tsp
- Pork sausage
1 lb
- Black pepper
0.13 teaspoon
- Paleo Baking Flour
1 tbsp
- Beef broth
1 cup
- Beef broth
1 cup
- Bay leaf
0.5 g