Recipe By Primal Kitchen
Swap the beans for ground beef or chuck roast to make this classic chili recipe with Primal Kitchen Spicy Ketchup. This carnivore-ready chili is perfect for camping trips, game-day, or anytime you need a warm, savory dish to feed a few folks.
2lbs of chuck roast
Salt and pepper for seasoning
3 tbsp of avocado oil
1 diced yellow onion
1 diced green bell pepper
1 diced red bell pepper
1 minced jalapeño
1 tbsp of minced garlic
⅓ cup of Primal Kitchen Spicy Ketchup
1 can of diced tomatoes
2 cups of beef bone broth
2 tbsp of gelatin
1 tbsp chili powder
1 tsp of cumin
1 tsp salt
3 squares 85% or above dark chocolate
Use a dutch oven or tall, heavy pot for this recipe. Cut the chuck roast into bite-sized pieces, then pat it dry and season with salt and pepper.
Add the meat and avocado oil to the pot and cook until browned on all sides.
Add the diced onion and peppers, stirring to combine, and let the onion begin to cook down. Add the jalapeño, garlic, and keto friendly ketchup.
Continuing to stir, add the tomatoes and beef bone broth. If you’re using store-bought broth, add gelatin to mimic homemade bone broth thickness. Add chili powder, cumin, and salt, and mix well to combine.
Bring the chili to a boil, then reduce to a simmer and cover. Allow the chili to cook for about 2 hours or until the steak becomes soft and tender.
Then turn up the heat to reduce the excess liquid. This may take up to another hour.
To add a “molé” taste to the chili, add 85% or above dark chocolate. Top with cilantro and a slice of lime.