Home / Recipes / Gluten Free / Keto Goulash Chili
Keto Goulash Chili
How to Make It
Step 1
In a medium sized pot heat the olive oil over medium heat. Break the ground beef up into the oil and add the salt, pepper, paprika, onion powder, parsley, and mustard powder. Cook until the beef brown and starts to get a light golden brown on the outside.
Step 2
Stir in the diced tomatoes, chopped mushrooms, and beef broth. Place a lid on the pot and let it simmer for about 8 minutes.
Step 3
While the chili is cooking, bloom the gelatin by combining it with the water in a small dish. Set it aside for the next step.
Step 4
Remove about 2 TB of liquid from the chili and stir it into the gelatin. Pour the thickened liquid back into the pot and reduce the stove heat to a low simmer. Stir and cook the chili down for 3-4 minutes or until the liquid has thickened to more like a stew.
Step 5
Serve each bowl of chili with about 2 TB of shredded cheese.
Ingredients
- Olive Oil – 2 teaspoon
- Hamburger Or Ground Beef, 90% Lean – 10 ounce
- Salt – ⅛ teaspoon
- Black Pepper, Ground – ⅛ teaspoon
- Paprika – ¼ teaspoon
- Onion Powder – ¼ teaspoon
- Parsley, Dried – 2 teaspoon
- Mustard Powder – 1 teaspoon
- Diced Tomatoes No Salt Added by Hunt’s – ½ cup
- Mushrooms – 4 ounce
- Beef Broth, Bouillon Or Consomme, Homemade – ½ cup
- Water – 1 tablespoon
- Gelatin (jello) Powder, Plain – ½ teaspoon
- Colby Jack Cheese – ¼ cup, shredded
