Prep Time 15 minutes Cook Time 8 Hours Serves 4
- 1 lb ground beef
- 1 lb ground sausage meat
- half green & yellow pepper
- 1/2 medium yellow onion, chopped
- 1 can of diced tomatoes in tomato juice
- 1 can sized portion of home-made Tomato paste ( see recipe below)
- 1 TBSP smoked paprika
- 1/2 TBSP Ground cumin
- 3 Garlic gloves minced
- 1/3 Cup of Water
- Mushrooms, chopped in half (optional)
Brown the sausage and ground beef in your oven proof casserole dish or use a slow cooker.
Drain and save half the fat.
Add all other ingredients into the pan and mix well.
Place lid on your casserole dish or slow cooker, set oven to 100 or set your slow cooker to low and cook for 6-8 hours. If you’re using the mushrooms add them an hour before the chili is cooked completely.
Serve in a bowl with coriander cauliflower rice, sour cream and grated cheese.
Tomato Paste Recipe
In a blender or like I used a nutribullet, blitz up a handful of cherry tomatoes.
Then add a tablespoon tomato puree, handful of coriander, tsp of balsamic vinegar and a sprinkle sugar replacement (I used Erythritol Sweetener)
Mix together one last time and season to taste.
If your sticking to a low carb diet like keto, then aways check for the lowest carb & sugar options especially with he sausage.