Today is the day we are going to be making Beef and Mushroom Chili. It is 22 degrees outside, here in Wisconsin and yet people continue to ask me why we moved to Puerto Vallarta, Mexico for our retirement life. We will be heading back to Mexico later this week, and while it is nice to visit family here, the weather in Puerto Vallarta this morning is in the low 70’s and I like that. I can grab my cup of Bullet Proof Coffee and go outside and help my wife feed the chickens and then sit and watch the sun come up as I plan my day. Well, actually I outline my day before going to bed the night before but I do allow time in the morning to enjoy the coffee and the sunrise.
If you are following a keto lifestyle, you’ll never miss the beans in this chunky beef chili thanks to the great tasting flavor combination of fresh vegetables and Portobello mushrooms. Add to that the blend of herbs and spices and it all comes together for a delicious and filling meal. And, if it is as cold where you are as it is here in Wisconsin, this just might be the right day to try this recipe. I am making extra because there is a 40% chance of 2 inches of snow tomorrow and I will not be going out if that happens.
- 2 T. extra virgin olive oil
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 2 medium celery stalks, diced
- 2 medium red bell peppers, seeded and diced
- 1 lb. Portobello mushrooms, chopped
- 1 medium jalapeno pepper, seeded and minced
- 1½ lbs. ground beef from open range raised cattle
- 2-3 garlic cloves, minced
- Himalayan salt and freshly ground black pepper, to taste
- 2 t. dried oregano
- 1 T. ground cumin
- 2 t. chili powder
- 1 t. cayenne pepper
- 2 T. tomato paste
- 1 24-oz. can crushed tomatoes, undrained
- 1 c. beef (or chicken) broth, preferably organic
- Optional toppings:
- Pickled red onions
- Avocado slices or chunks
- Fresh cilantro leaves, chopped
- Heat the olive oil in a large soup pot over medium-high heat. Add in the onion, carrots, celery, bell peppers, mushrooms, and jalapeno pepper and cook, stirring occasionally, until the vegetables are soft and fragrant, approximately 5-7 minutes.
- Add in the ground beef and garlic and generously season with Himalayan salt and freshly ground black pepper, to taste. Cook, breaking up the meat with a wooden spoon, until the beef is browned, around 5-6 minutes.
- Add the oregano, cumin, chili powder, cayenne pepper, and tomato paste. Stir everything together and cook for another minute or two, or until the spices become fragrant.
- Add the crushed tomatoes and the broth and bring to a boil. Once boiling, reduce heat to medium and simmer for 15-20 minutes, stirring occasionally.
- Remove from heat and adjust seasonings, if necessary. Top with pickled jalapeno pepper and red onion or diced avocado and cilantro, if desired, and serve immediately.
I like to use garlic grown in the USA or Mexico and not the Chinese imported garlic. You can tell the difference because the bottom of the Chinese garlic is clean, no roots or dirt. I personally feel they do not offer the flavor local garlic offers. If you can purchase it from your local farmers at a farmers market that should be your first choice.
If it is tomato season and I have or can get home grown ripe tomatoes I will replace the canned tomatoes with fresh tomatoes and increase the chicken or beef broth by one cup.
If you are on a very strick ketogenic plan, you might want to replace the carrots with turnips.
I always use Kettle and Fire bone broth, which by the way has over 1500 five star reviews. To find out more about their great products, visit them Here I believe they have the best broth on the market and when I don’t have time to make my own, they are my “go to” source.
We welcome your comments in the space below this article and will reply to each one. When you try the recipe please leave me a message and let me know how you liked it. And if you should use Kettle and Fire Bone Broth, my readers and I would really like to know what you think of it just let us know in the comment section below this article.
Eat Healthily, Laugh Often, Enjoy Good Friends