Chili con carne (keto diet)

Votes: 5

Time: 55 min.
Complexity: easily
Servings: 4

This keto-friendly Mexican dish is made with chunks of beef that are slowly simmered with tomatoes, onions, spices, and chili peppers until the meat is tender and melts in your mouth. The flavor of chili con carne (SpanishThis chili with meat is very spicy, moderately hot, and warming, and the chunks of butternut squash add a wonderful sweet note and soak up the delicious meat sauce. Serve the chili sprinkled with grated cheddar and fresh cilantro, and drizzled with sour cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.7 kg boneless beef neck, cut into 2.5 cm cubes.
1 dried ancho pepper
1 dried guajillo pepper
3.5 cups beef broth
3 tablespoons of vegetable oil
1 medium onion, chopped
4 cloves garlic, chopped
2 tsp chili powder
1 tsp ground cumin
1 teaspoon dried oregano
1 tbsp tomato paste
1 can (800 g) of canned chopped tomatoes
0.7 kg of butternut squash, peeled and seeded, cut into 2.5 cm pieces.
Sour cream, grated cheddar and fresh cilantro leaves, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: ground beef, butternut squash, pureed tomatoes, ancho pepper, guajillo pepper, chili seasoning, oregano, cumin

Cooking the dish according to the recipe:

Place the ancho and guajillo peppers in a medium saucepan, pour in the beef broth, and bring to a simmer over medium-high heat. Cover, remove from heat, and let sit until the peppers soften, about 15 minutes. Remove the stems and seeds from the peppers and place them in a blender along with the beef broth. Blend until smooth, then set aside.
Meanwhile, heat the vegetable oil in a large Dutch oven over medium-high heat. Add the beef, 1 teaspoon of salt, and a pinch of black pepper and cook, stirring once or twice, until the beef is browned, about 10 minutes.

Using a slotted spoon, remove the beef to a paper towel-lined plate. Add the onion to the pan and cook, stirring occasionally, until softened. Add the garlic, chili powder, cumin, and oregano and cook until fragrant, about 1 minute. Add the tomato paste, diced tomatoes, chili puree, beef, 2 teaspoons salt, and a few grinds of black pepper. Bring to a boil, then reduce heat and simmer, covered, stirring occasionally, until the beef is tender and flakes easily with a fork, about 1 hour.
Add the butternut squash and cook, stirring occasionally, until tender, about 10 minutes. Serve with sour cream, cheddar, and cilantro.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Low-carb meals / Soups / Thick soups and stews / / Food Network - recipes / Mexican cuisine

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