This no-bean chili contains three kinds of ground meat and is an absolutely delicious low carb meal.
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I haven’t had chili forEVER. Occasionally I will peruse the carb content of commercially made bean-free chili products but the count is always much higher than expected. Perhaps because they add sugar? I don’t know. So yes, there are 22 ingredients in this recipe. But actually, they’re not particularly scary ones. I omitted the celery and some of the cayenne/chili powder – I like the heat but my husband doesn’t, so I end up adding it in afterwards. I also halved the recipe because I have a fairly small slow cooker!
So the meats are pork, beef and turkey. I browned these off with some red onion, garlic, salt and pepper.
Then I drained off the juices before adding it to the slow cooker (I probably wouldn’t have thought of this if I wasn’t following a recipe, I’m actually quite a slow cooker beginner!). With the meat I added various tomato products, bell pepper, Worcestershire sauce, cumin, onion powder, oregano and paprika. Then I let the slow cooker do its work. What an amazing smell!
Finally it was ready, and I served it with some shredded cheese and sour cream. My husband and I were huge fans!
I only had two issues with it – there seemed to me quite a lot of watery juice around after many hours of cooking. But I am willing to accept that this was a user error! Easy to strain before serving. Also, serving size. Apparently this recipe served 16. I halved it. My husband and I finished it off in two sittings, meaning it was just four servings as far as we were concerned. It was so tasty that I *really* just wanted to eat a big bowl of it rather than spread it thinner by putting a side dish with it. So I take responsibility for that one too!