Keto Chili

  • Yield : 4 to 6 servings
  • Cook Time : 40m
  • Ready In : 55m
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  • 1 dried ancho chile
  • 1 dried guajillo chile
  • 3 1/2 cups beef broth
  • 3 tablespoons vegetable oil
  • 1 1/2 pounds boneless beef chuck, cut into 1-inch pieces
  • Kosher salt and freshly ground black pepper
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon tomato paste
  • One 28-ounce can diced tomatoes
  • 1 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch chunks
  • Sour cream, shredded Cheddar and fresh cilantro leaves, for serving


Step 1

Put the ancho and guajillo chiles in a medium saucepan with the beef broth and bring to a boil over medium-high heat. Cover, remove from the heat and allow to sit until softened, about 15 minutes. Remove the stems and seeds from the chiles and place the chiles in a blender along with the beef stock. Blend until smooth, then set aside.

Step 2

Meanwhile, heat the oil in a large Dutch oven over medium-high heat. Add the beef, 1 teaspoon salt and a few grinds of pepper and cook, stirring once or twice, until the beef is browned, about 10 minutes. Remove the beef with a slotted spoon to a paper towel-lined plate. Add the onions to the pot and cook, stirring occasionally, until softened. Add the garlic, chili powder, cumin and oregano and cook until the garlic is fragrant, about 1 minute. Stir in the tomato paste, diced tomatoes, chile puree, beef, 2 teaspoons salt and a few grinds of pepper. Bring to a boil, then reduce to a simmer and cook, covered, stirring occasionally, until the beef is tender and can easily be cut with a fork, about 1 hour.

Step 3

Add the butternut squash and cook, stirring occasionally, until tender, about 10 minutes. Serve with sour cream, Cheddar and cilantro.

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