As much as I love summertime, I am always ready for autumn to arrive. Autumn signifies cooler temps, snuggling up with an afghan in my chair to watch TV and movies, or read a great book. It means getting out sweaters/hoodies, boots and scarves, and getting outdoors to enjoy the fall colors and clean, crisp scent of the air. I start craving heavier foods, comfort food, and there’s no better comfort food than chili!
I haven’t had chili for quite awhile and have been thinking about it this past week, as the daylight hours are shortening, the temps are cooling off and the trees are just starting to change color. I’m in the mood for some hot, gooey, spicy comfort food. I’ve been following a low carb diet this year so my traditional recipe of chili loaded with beans is not a good option for me. So after perusing Pinterest I found this recipe that could be adapted for both my husband and myself (he doesn’t follow a low carb diet). Here’s the recipe I started with and I’ll share how I tweaked it for both of us. This can be made on the stovetop but I used my crockpot, on low, for about 4.5 hrs.
I followed the recipe, with these additional changes:
- used garlic powder, 1/2 tsp
- no jalapeno pepper or oregano
- 1/2 cup red onion, diced, no vidalia onion
- 2.5 cups beef broth (salted)
- full can of tomato paste and no puree
- 2 tbsp chili powder, 1.5 tbsp cumin, 6 dashes hot sauce with lime
- 1/2 tsp of Trader Joe’s chili lime spice
- 1/4 of bell pepper, diced, no red pepper
To prepare our bowls, I warmed up cooked rice and beans to add to my husband’s bowl and served chili into both bowls. I added olives and green chilies to my bowl. We both love cheese (which is very keto friendly so I get to indulge a lot) so I added grated cheddar to both bowls. Then I added a big dollop of sour cream overtop. My hubs like crackers with his so he gets those on the side.
This recipe is a hit with us and I hope it’s a hit with you too!