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The Best Keto Beef Chili Meal Prep
There is nothing more comforting than saucy and rich Keto beef chili. This chili is prepared in a crockpot, which results in a thick and flavorful stew. The best thing about this recipe is that you can effortlessly double or triple the recipe, prep some of it, and freeze the rest.
How to Make It
Step 1
Roughly chop the onion and crush the garlic, and set aside. In a skillet over medium-high heat, add the olive oil then add the chopped onions and cook until translucent, for 2-3 minutes. Add the garlic and cook for a minute until fragrant. Add the minced beef and cook for 8 minutes, breaking apart with a wooden spoon, until browned.
Step 2
Transfer the cooked ground meat to your crockpot. Roughly chop the tomato, green pepper, and green chili and add them to the beef. Mix in the tomato paste, beef broth, cumin powder, oregano, chili powder, sea salt, black pepper, and bay leaf. Stir everything together.
Step 3
Cook for 5-7 hours on low, or 3-4 hours on high. Take out the bay leaf when done. Taste the beef chili, and adjust seasoning if needed.
Step 4
Divide the chili into 4 microwave-safe containers, and grate the cheese on top of it. Portion out the sour cream into 4 small containers, and store them in the fridge with the chili. Microwave the chili for 1-2 minutes then top with fresh cilantro leaves when ready to serve.
Ingredients
- Extra virgin olive oil
2 tbsp
- Red onion
0.25 small
- Garlic
1 clove
- Ground beef
1 lb
- Tomato
1 small – 2 2/5″ diameter
- green pepper
0.5 large – 3″ diameter x 3 3/4″
- Hot chili peppers, green, raw
0.25 each – approx 4″ – 6″ long
- Tomato paste
3 tbsp
- Beef Stock, Original
0.5 cup
- Cumin, ground
1 tbsp
- Oregano, ground
1 tsp
- Chili Powder
0.5 tsp
- Salt
1 tsp
- Black pepper
0.5 tsp
- Bay Leaf
1 leaf
- Aged Reserved New York White Cheddar Cheese
1 oz
- Sour cream
4 tbsp
- Cilantro
2 tbsp
