AuthorMax Mentzer
Rating

On a cold winter night this Sloppy Joe Chili will warm you right up. Using fresh ground spices, a full flavored beef broth, and 80/20 grass-fed ground beef will provide a better flavor. The Sloppy Joe Chili will keep you energized and satisfied throughout the cold winter day.

Yields8 Servings
DifficultyIntermediatePrep Time15 minsCook Time30 minsTotal Time45 mins

Ingredients
 3 oz uncured bacon, sliced
 ¼ medium yellow onion, small diced
 2 sticks celery, small diced
 1 green bell pepper, small diced
 2 garlic cloves, minced
 2 tbsp tomato paste
 2 lbs 80/20 grass-finished ground beef
 2 tbsp chili powder
 2 tsp ground cumin
 2 tsp dried oregano
 2 tbsp smoked paprika
 2 cups low-sodium beef broth
 Pink Himalayan sea salt to taste
 Freshly cracked pepper to taste
 Sour cream, as garnish
 Shredded full-fat cheddar, as garnish
 Green onions sliced, as garnish
 Avocado sliced, as garnish

Directions
1

In a large pot over medium heat render out your sliced bacon. When bacon is fully cooked increase the flame to medium-high. Add onion, celery, and pepper to pot and cook about 12 minutes to develop a lightly golden hue and char. Add garlic and cook until fragrant. Throw in your tomato paste and coat the veggies thoroughly. Continue cooking for 5 minutes to meld the flavors.

2

In a large saute pan over medium-high heat add your ground beef and sear it off, stirring occasionally, until no pink remains and a nice crust has formed.

3

Add chili powder, cumin, oregano, and paprika to ground beef and season with salt and pepper. Stir to combine and cook 2 minutes more. Add to pot of vegetables and deglaze the pan with a little stock scraping the pans fond up and pour into pot. Add remaining broth and bring to a boil, Reduce to a simmer and let cook 10 to 15 more minutes, until most of the broth has evaporated.

4

Ladle into bowls and top with sour cream, reserved bacon, cheese, green onions, and avocado.

Ingredients

Ingredients
 3 oz uncured bacon, sliced
 ¼ medium yellow onion, small diced
 2 sticks celery, small diced
 1 green bell pepper, small diced
 2 garlic cloves, minced
 2 tbsp tomato paste
 2 lbs 80/20 grass-finished ground beef
 2 tbsp chili powder
 2 tsp ground cumin
 2 tsp dried oregano
 2 tbsp smoked paprika
 2 cups low-sodium beef broth
 Pink Himalayan sea salt to taste
 Freshly cracked pepper to taste
 Sour cream, as garnish
 Shredded full-fat cheddar, as garnish
 Green onions sliced, as garnish
 Avocado sliced, as garnish

Directions

Directions
1

In a large pot over medium heat render out your sliced bacon. When bacon is fully cooked increase the flame to medium-high. Add onion, celery, and pepper to pot and cook about 12 minutes to develop a lightly golden hue and char. Add garlic and cook until fragrant. Throw in your tomato paste and coat the veggies thoroughly. Continue cooking for 5 minutes to meld the flavors.

2

In a large saute pan over medium-high heat add your ground beef and sear it off, stirring occasionally, until no pink remains and a nice crust has formed.

3

Add chili powder, cumin, oregano, and paprika to ground beef and season with salt and pepper. Stir to combine and cook 2 minutes more. Add to pot of vegetables and deglaze the pan with a little stock scraping the pans fond up and pour into pot. Add remaining broth and bring to a boil, Reduce to a simmer and let cook 10 to 15 more minutes, until most of the broth has evaporated.

4

Ladle into bowls and top with sour cream, reserved bacon, cheese, green onions, and avocado.

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