Eating chili even when it’s not chilly

Winter in Palm Springs…how can I describe it? For approximately five minutes every year, the weather dips down into the temps that are suitable for chili, spice, and everything nice. Christmas sweaters and hot cocoa. Hulu marathons of Rick and Morty, with the heated blanket on and mulled cider on the stove.

But let’s face it: Palm Springs RARELY gets cold enough for mulled cider and Christmas sweaters. But you can certainly marathon Stranger Things (or Rick and Morty, obviously) while eating this cheesy, keto-friendly chili. It comes together really quickly and makes you feel like you have a Christmas sweater on all over your body. Or something.

Warm chili spices, jalapeños, and lots of cheese and sour cream makes this the perfect chili for those chilly Palm Springs fall + winter days.
Start by dicing jalapeños, bell pepper, onion, and garlic into rustic cuts. I choose not to finely dice the vegetables I add to the chili because it cooks down, but leaves a nice texture inside the chili so that it doesn’t feel like you are eating a bowl of oatmeal.
You might be wondering, “Hey, Laura, there’s no guy hands cutting anything up in these photos! What the heck?!”. And that’s because I had to fly solo on this chili recipe, while this guy was outside cutting things with his saw. Not sure what he was sawing/cutting, but he looks great doing it.
We love this brand of canned tomatoes because not only are they fire roasted (flavor!), they are significantly lower in sugar than many other brands out there. I’m not sure what the point in adding sugar to already sweet tomatoes is, but I’m looking at you, Hunt’s. Don’t buy Hunt’s.
Adding a bit of curry powder to the tomatoes takes away the tinny tomato taste. My husband taught me that trick, and bonus points: he can say “tinny tomato taste” much better than I can.
Chili spice is obviously the main spice I used to make chili, but these spices created a well-rounded, warm flavor to the chili that made it aromatic but not over-seasoned.
I reserve one of the onions to saute with the ground beef and half the spice mixture. I used 70/30, because fat is important in a Keto diet, but really any percentage is fine. It also tastes amazing if you substitute the beef for ground turkey or pork.
Lily and Jasmine tried to politely ask if they could eat some of our chili, but I had to remind them of the last time they tried to eat some of our chili (without permission). It wasn’t pretty.
And that’s it! Pop it all into your CrockPot and set it on low for 8 hours, drive up to apple picking country, and pretend like you really did experience winter before eating this. Or, you know, put on some cozy socks and lay on the couch watching Stranger Things (for the fifth time) and this chili will not disappoint.

2 pounds ground beef (0 carbs)
1 tsp olive oil (0 carbs)
2 onions, chopped (6g carbs)
2 garlic cloves (0 carbs)
2 jalapeños, diced (0 carbs)
1 bell pepper, diced (2g carbs)
2 cups canned tomatoes (5g carbs)
2 tsp curry powder (0 carbs)
2 tsp cayenne pepper powder (0 carbs)
3 tablespoons chili powder (0 carbs)
2 chicken boullion cubes (2g carbs)
2 tsp iodized salt (0 carbs)
2 tablespoons garlic powder (0 carbs)
2 tsp black pepper (0 carbs)
2 tablespoons smoked paprika (0 carbs)
2 tsp cumin (0 carbs)
2 tablespoons onion powder (0 carbs)
Shredded cheese (0 carbs) – as much as you want!
Sour cream (2g carbs per 2 tablespoons)

1. Dice jalapeños, onions, garlic, and bell peppers. Add everything except for one of the chopped onions to the CrockPot
2. Add tomato and curry powder to the CrockPot
3. Mix spices and add half to the CrockPot
4. Brown reserved diced onions in a medium cast iron or non-stick skillet in olive oil. Once translucent, add ground beef and saute for ten minutes. Add other half of spice mix and cook another five minutes.
5. Add ground beef mixture to CrockPot and turn CrockPot onto low. Cook chili for 8 hours and serve with cheese and sour cream. Enjoy!

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