Chili Con Low Carb

Who doesn’t love chilli and it’s great on these cold winter wet evenings.

You will need (serves 4)

500g beef mince

One large onion – diced

One celery stick – diced

One large carrot – diced

One green pepper – diced

Clove of garlic – crushed

X2 tins of tomatoes


Beef stock cube/pot

Paprika – one teaspoon

Chilli powder – one teaspoon

Salt & Pepper

Bay leaf

Olive oil

Firstly, put a glug of olive oil into a large pan and add the onion, carrot, pepper and celery. Fry these until soft and starting to caramelise slightly.

Now add the garlic and cook for a few minutes. Now add the meat and cook until browned.

Add the spices/herbs teaspoon of each (if you like your chilli hot, add two teaspoons) and season, cook out for a couple of minutes.

Take your tomatoes and add them to the mix. Now fill the empty tins with water and add the water. Finally, add in the stock cube bring to a gentle simmer and place the lid on the pot. Now leave to cook on a low heat for a couple of hours; the chilli will reduce slightly and thicken.

You will need to check on the chilli to ensure it doesn’t become too dry. If it looks a little dry, add some more water. I cook the chilli for approx 2 hours, but have cooked it longer and slower- so whatever works for you.

Served with cauliflower rice and guacamole (both recipes are on here).

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