Low Carb Chili

With the leaves turning color and the colder weather upon us, it's the perfect time to make a big pot of chili!  

This recipe came from a super guy, Michael,

 who straight talked me into controlling my diabetes by diet and gave me the tools to make it happen.   I'm grateful for his inspiration and advice! 

 I've tweaked it a bit by adding olives in place of the traditional beans used in chili.  

Even my carbivore husband loved this!   It's going on my menu for next week.  Again!  

Low Carb  Chili

2 lbs ground beef
10 green onion stalks, choped
2 cloves garlic, minced
5 teaspoons chili powder
3 teaspoons cumin
1 teaspoon cayenne
1 teaspoon paprika
2 teaspoons salt
8 oz can of no-sugar added tomato sauce
4 tomato sauce cans water 2 cans black olives, drained and cut them in half

Brown ground beef, onion, and garlic in a large pot. Drain well.
Add chili powder, cumin, cayenne, paprika, salt, tomato sauce, black olives and 2 cups of water.
Bring to a boil then turn the heat down to a low simmer
Cover and simmer.  Since we aren't using any flour for a thickener, we're relying on the liquids reducing and thickening naturally.  When your chili starts getting a bit dry add the third cup of water and simmer that down.  You'll want to simmer, add and reduce until you've used your 4 cups of liquid and the chili is your desired.  I simmered for a few hours.

Per Serving:
5g carbs, 18g fat, 25g protein, 283 calories Your macros will vary according to ingredients used.
Note: I had to add quite a bit more seasonings for my taste buds.  I also added quite a few whole peppercorns.    My secret ingredient was adding 2 chipotle peppers (canned at 1 carb each)  to give it a smoky flavor.
These little gems are SOOOO good!  

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Have a Lovely Day!