In the heart of a bustling metropolitan area, a chef known for his innovative approach to traditional dishes decided to tackle a classic comfort food with a ketogenic twist. His goal was to craft a Completely Keto Chili that would not only satisfy the cravings of those on a strict low-carb diet but also delight the palates of all who tried it. The chef’s passion for culinary excellence and his dedication to health-conscious cooking drove him to create a dish that would stand out in the crowded landscape of keto cuisine.
The journey began with the selection of high-quality ground beef, the cornerstone of any great chili. To this, he added a cup of Pinot Noir, choosing the wine for its ability to deepen the flavors of the meat and vegetables without adding unnecessary sugars. Olive oil was used to sauté the garlic, onions, and red bell peppers, infusing the base of the chili with a rich, aromatic foundation.
Understanding the importance of fresh herbs in adding depth and brightness to dishes, the chef incorporated a small bunch of cilantro and a large bunch of flat-leaf parsley. These herbs, along with the celery, introduced a refreshing contrast to the robust flavors of the beef and spices.
To achieve the thick, hearty texture synonymous with traditional chili, he used crushed tomatoes, carefully selecting a half can to keep the carb count in check. The chili powder, oregano, and cumin were measured with a generous hand, their warmth and complexity elevating the chili to new heights of flavor.
The Swerve Granular Sweetener was a key ingredient, a nod to the chef’s commitment to keto-friendly cooking. It balanced the acidity of the tomatoes and the richness of the beef, adding a subtle sweetness that rounded out the dish. Water was added to achieve the desired consistency, allowing the flavors to meld and intensify over a slow simmer.
Seasoned with pink Himalayan salt and ground black pepper, the chili was a symphony of flavors, each spoonful a testament to the chef’s skill and creativity. The Completely Keto Chili was more than just a meal; it was a celebration of tradition reimagined, a comforting embrace that spoke to the soul without compromising one’s dietary lifestyle.
In his urban kitchen, the chef had succeeded in creating a dish that bridged the gap between nutritional responsibility and culinary indulgence. The chili became a staple of his menu, beloved by keto dieters and food enthusiasts alike, a reminder that with a little innovation, even the most classic dishes could be transformed into something both healthful and utterly delicious.
Ingredients
Ingredients:
- 2 Pounds ground beef
- 1 Cup Pinot Noir
- 1/3 Cup olive oil
- 8 Cloves garlic
- 1 Large onion chopped
- 1 Large red bell pepper seeded and cut into cubes
- 1 Small bunch cilantro
- 1 Large bunch flat-leaf parsley
- 3 Celery stalks peeled and cut into pieces
- 1/2 28- ounce can crushed tomatoes
- 1/4 Cup chili powder
- 2 Tbs oregeno
- 2 Tbs cumin
- 3 Tbs Swerve Granular Sweetener
- 8 Cups water
- 1 Tsp Pink Himalayan Salt
- 1/2 Tsp ground black pepper
Instructions
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Using a large Crock Pot set to the side
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Heat oil in a large pot
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Mix together the garlic, onion, red pepper, cilantro, parsley and celery in a food processor and just pulse until coarsely chopped
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Add vegetable mix to hot oil in pot and saute until liquid has cooked off and is translucent, about 4 minutes
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Add the tomatoes, wine, ground beef, chili powder, oregano, cumin, Swerve Sweetener, water, salt and pepper
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Bring mixture to a boil and transfer to Crock Pot
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Set Crock Pot to medium-low and cook covered for a minimum of 3 hours
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The chili will be thin but thicker than a soup
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Serve hot
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Serves 8
