Steak and Chipolte Chili
Steak and Chipolte Chili
Adapted to fit the recommendations for a hearty Keto Chili, just in time for the cold weather!
- 1 tablespoon coconut oil
- 3 lbs pasture raised beef or bison stew meat or diced steak
- 1 cup chopped onion
- 1 28 oz can organic whole peeled tomatoes, undrained
- 3 chipotle chiles (dried, fresh, or jarred, NOT in sauce)
- 3 tablespoons minced garlic
- 2 tablespoons smoked paprika
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano leaves
- 2 teaspoons fine grain sea salt
- 1 teaspoon cayenne pepper
- 2 cups chicken stock (boxed if free of sugar and all natural, homemade preferred)
- 1 can (12 oz can lime carbonated beverage)
- ¼ cup fresh lime juice
- ¼ cup chopped fresh cilantro
- Heat a large soup pot over medium high heat. Add the oil, pasture raised beef and onions. Cook until onions are soft and beef is browned on all sides
- Meanwhile, place the tomatoes with juice and chilis in a food processor or blender. Combine until smooth. Set aside.
- Add garlic, paprika, cumin, oregano, salt and cayenne to the soup pot and saute for another minute while stirring.
- Add in the tomato puree, broth, sparkling water. Heat until a soft boil then reduce heat to low and cook for 1 hour for flavors to open up. Just before serving, stir in lime juice and cilantro.
Adapted from https://mariamindbodyhealth.com/spicy-chicken-chili/
