I created this chili for my husband, Rich. Tex Mex, chorizo and chili are a few of his favorite things, so it made sense to combine them all into one meaty chili. For the best-tasting chili, I recommend getting the spicy chorizo links from Whole Foods. This recipe makes a large batch, but it freezes well if you can’t finish it within a few days. [Reprinted with permission from The Ultimate Keto Cookbook by Brittany Angell, Page Street Publishing Co. 2020. Photo credit: Brittany Angell]
Ingredients List
- 1 Tbsp (15 ml) avocado oil
- 1 lb spicy chorizo sausage links
- 1 large onion, minced
- 12 cloves garlic, minced
- 3 Tbsp (24 g) chili powder
- 1½ tsp (3 g) smoked paprika
- 3 Tbsp (9 g) dried oregano
- 2 Tbsp (12 g) cumin powder
- 1½ tsp Himalayan salt,plus more to taste
- 1/2 tsp black pepper
- 1/8 tsp cayenne, optional
- 1 Tbsp (8 g) ground cinnamon
- 1 lb ground beef
- 1 (6-oz [170-g]) can tomato paste
- 2 (14.5-oz [411-g]) cans diced tomatoes
- 2 (14.5-oz [430-ml]) cans tomato sauce
- 2 (or 3) bell peppers (different colors), chopped
- sour cream for serving (optional)
- chopped cilantro, for serving (optional)
Instructions
- Add the oil to a large pot. Add the sausage links and cook over medium heat until seared on all sides and cooked through, 5 to 10 minutes. Remove the sausage from the pan and set aside to cool, reserving the oil in the pot. When the sausage is cool, use kitchen shears or a knife to cut the links into bite-size pieces.
- Add the onion and garlic to the pot with the reserved oil from the sausage. If your pot needs a little more oil, add more here. Stir and cook the onion and garlic over medium heat for about 5 minutes. Add the chili powder, paprika, oregano, cumin, salt, pepper, cayenne, and cinnamon and cook until fragrant. Add the ground beef and cook until the meat is brown, 8 to 10 minutes. Mix in the tomato paste, diced tomatoes, and tomato sauce, then add the bell peppers and cooked sausage. Cover and simmer over low heat for 1 hour. Add more salt to taste. Serve with sour cream and chopped cilantro (if using).
- Substitution Note: To make this vegetarian, swap out the chorizo and ground beef for low-carb vegan alternatives.
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I had made this last night to fend off the cold rainy weather. I did cheat a little by deglazing the pot with 1/4 cup of red wine when adding the vegetables and used Colby Jack cheese to top in the bowls when served. Will be making this again. I myself also added a fresh Habanero for extra heat to my bowl. Mmmm.
This is a winner and real fun to cook, too! My husband absolutely loves this and we both thoroughly enjoyed it for dinner last night with Keto Cheddar-Chive Sour Cream biscuits that are also delicious!
Woot-woot! We’re so delighted you enjoyed this recipe. 🙂
This was amazing, my family enjoyed every bite! I was very skeptical, because chili is one of my favorite meals. Did not miss my regular chili at all! Yummo!
Thanks for letting us know, Colette! We’re thrilled that you like it!
I’ve made this once so far. I cut the recipe in half. I happily found “skinless” spicy chorizo sausage at Target. It comes in a package and looks like ground beef; so no removing sausage skins, which is one less step.
I will make it again, especially with cooler weather on the way. Next time, I will add less cinnamon. You may want to add the cinnamon gradually so you can adjust it to your taste.