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Big Beef Chili
When I set out to make a bean-free chili I decided that it was not really that hard to do. Beans are actually just cheap filler for an already hearty recipe. I upped the bacon and the beef and I pretty much had my same recipe.
The carbs in this chili recipe actually come from the tomatoes, onions and peppers. I don’t know about you, but I’d rather get my carbs from vegetables than Doritos. Of course I don’t ever want to go overboard with my carbs in any form, but when I want Big Beef Chili this is my jam.
One Pot Meal
It’s always nice to toss everything into one pot and just let all the flavors meld together. Big Beef Chili has all the flavor from the bacon, beef and seasons. The beans in traditional chili are just cheap filler to me anyways.
This hearty Big Beef Chili is topped off with sour cream, cheddar cheese, red onion or scallions. I also like to offer cilantro and chopped jalapenos if someone wants more heat. I place all the topping out for my guests to pick and chose what they want to add.
Freezes like a DREAM
Not that there will be much chili left over, but this chili freezes and reheats like a dream. I store in quart sized containers in my freezer for use at a later time. There’s nothing better than pulling out some chili on a rainy weeknight for a super easy dinner. Every one loves Big Beef Chili and it’s so heart warming too.
- 1 lb bacon chopped
- 3 lbs ground beef
- 1 onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 4 cloves garlic finely chopped
- 1 tsp Kosher salt
- 3 tbsp chili powder
- 1 tbsp cumin
- 2 tsp paprika
- 2 tsp dried oregano
- 2 tbsp tomato paste
- 1 tbsp cocoa powder unsweetened
- 1 28 – ounce tomatoes can diced
- 2 cups beef broth plus more if needed
- In a large heavy bottom stock pot heat bacon over medium heat until crispy. Remove from pot and set aside on paper towel to drain. Reserve 1 tbsp bacon grease. In the same pot brown your ground beef until fully cooked through. Once the beef is cooked remove from pot with slotted spoon and wipe clean the pot.
- Place the pot back on the stove over medium heat and add back the reserved bacon grease. Stir in the onions and bell peppers and cook for 2-4 minutes or until onion is translucent. Add in the garlic, spices and tomato paste. Stir until the onion mixture is fully coated. You may want to add a few tablespoons of water if the mixture is a little dry.
- Serve with garnish of chopped red onion, chopped cilantro, cheddar cheese, and sour cream.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.
While the recipe included here is the creation of TheKellieKitchen.com….All photos used in this blog post are to be credited to www.soulfullymade.com