American · Dinner
Texas Chili con Carne
Bowl of Red (Keto)
Cubed lean beef sirloin browned then braised low in a red chile gravy of ancho and guajillo chiles, thickened without beans or masa. Cumin, oregano, garlic and beef stock build deep savoury depth. Topped with sharp cheddar and cilantro, served with lime.
$7
20 minsPrep
135 minsCook
155 minsTotal
MediumLevel
Nutrition per serving
582Calories
56.8gProtein
38.6gFat
15.2gCarbs
4.8gSugar
6.8gFiber
1165mgSodium
153mgChol
12.8gSat Fat
735mgPotassium
250mgCalcium
3.8mgIron
1.9mcgVitamin B12
8.5mgVitamin C
protein-rich
low-carb
gluten-free
egg-free
high-fiber
keto
Instructions
1
Prep
Tear ancho and guajillo chiles into pieces and soak in just-boiled water for 15 minutes until softened, then blend with soaking water into a smooth paste.
2
Heat 1.5 tbsp olive oil in a heavy pot over medium-high and brown the sirloin for 8 to 10 minutes until deeply crusted, working in a single batch.
3
Add onion and garlic to the pot and cook over medium for 3 minutes until the onion turns translucent and softens.
4
Stir in cumin, oregano, smoked paprika and tomato paste, and cook over medium for 1 minute until fragrant and the oil turns red.
5
Pour in the chile paste and beef stock, scrape the base clean, bring to a gentle bubble, then cover and braise over low for 2 hours until tender.
6
Plate
Ladle the chili into a bowl, scatter cheddar and cilantro over the top, and tuck the lime wedges alongside. Season with salt.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g lean beef sirloin
- 44 dried ancho chiles (0.5 oz / 14g total)
- 22 dried guajillo chile (0.25 oz / 7g)
- 3 tbsp3 tbsp olive oil
- 11 onion (160g)
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp dried oregano
- 1 tsp1 tsp smoked paprika
- 2 tbsp2 tbsp tomato paste
- 1 1/2 cup360ml beef stock
- 1.4 oz40g sharp cheddar cheese
- 2 tbsp2 tbsp cilantro
- 44 lime wedges
- salt to taste
