• backtolife

Tex-Mex Chili

Nutrients Per Serving Calories 290 Total Fat 14g Saturated Fat 5g Cholesterol 90mg Sodium 730mg Carbohydrate 2g Dietary Fiber 5g Protein 35g

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Makes 6 Servings


4 Slices Bacon, Diced

2 Pounds Boneless Beef Top Round or Chuck Shoulder Steak, Trimmed and Cut Into 1/2-inch Cubes

1 Medium Onion-Chopped

2 Cloves Garlic, Minced

1/4 Cup Chili Powder

1 Teaspoon Dried Oregano

1 Teaspoon Ground Cumin

1 Teaspoon Ground Red Pepper

1/2 Teaspoon Hot pepper Sauce

4 Cups Water


1. Cook bacon in 5 quart Dutch oven over medium-high heat until crisp. Remove with slotted spoon; drain on paper towels.


2. Add half of beef to bacon drippings in Dutch oven; cook and stir until lightly browned. Remove beef to plate; repeat with remaining beef.


3. Add 1 chopped onion and garlic to Dutch oven; cook and stir over medium heat until onion tender. Return beef and bacon to Dutch oven . Stir in chili powder, oregano, cumin, salt, ground red pepper, hot pepper sauce and water; bring to a boil over high heat.


4. Reduce heat to low; cover and simmer 1 1/2 hours. Skim fat from surface; simmer, uncovered, 30 minutes or until beef is very tender and chili has thickened slightly.