Howdy, y’all! Since it’s so chilly this week I thought you might like to check out this recipe for chili. (I’m sorry I couldn’t help myself!) Anyway, I got this recipe off of my favorite low carb go-to website … . If you haven’t looked at this website then you really should!! I added a can of diced tomatoes, whole tomatoes and mushrooms which brought my net carbs to about 7-9 carbs per total. I also dressed it up a bit with some cheese and sour cream on top. As you can see from the pick mine was a little more watery than some might like. I added some ground flaxseed (0 carbs) to help thicken it up a bit. I ate on this for 4 nights. So yummy and filling!! I hope you enjoy it. =)


2 pounds ground beef, lean (I used grass fed beef for the first time. Good stuff!)

2 ounces onion, chopped,

1 small or 1/2 cup 2 cloves garlic, minced

3 teaspoons chili powder

1 teaspoon chipotle chile powder *

3 teaspoons cumin

1 teaspoon cayenne

1 teaspoon paprika

2 teaspoons salt

8 ounce can no-sugar added tomato sauce

4 tomato sauce cans of water

Brown the meat, onion and garlic in a large pot; drain grease well. Add all remaining ingredients; bring to a boil. Turn down the heat to low; cover and simmer 1- 1 1/2 hours.

Makes about 6 servings

Can be frozen

* Or use 2 teaspoons regular chili powder.

Per Serving: 283 Calories; 18g Fat; 25g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs