A delicious no bean chili with chunks of diced tomatoes and plenty of protein-rich meat to fill you up. A mix of peppers gives a moderate amount of spice.
Although I have a previous recipe posted for low carb no bean chili, that chili is somewhat watered down to keep the carbs low. This chili is a bit higher in carbs. That’s because it has more tomatoes so the portion size should be kept small to keep the carbs within reason.
If you are in a maintenance phase or not currently trying to lose weight, like me, this recipe will give you about five good meal size servings with close to 16 net carbs each. I try to limit each dish to about 15 carbs or less so a larger helping of this no bean chili is fine for me.
Since this is the time of year a lot of people get together to watch the big football games, I thought it would be nice to post another chili recipe without beans. I have made chili with black soy beans before to keep the carbs low, but I prefer my chili with no beans and plenty of meat.
We always have a freezer loaded with ground venison so I always make tons of dishes with this ground meat. Chili is one of my favorite ways to cook ground venison. The tomatoes will cover any gamey taste that the deer meat may have.
Although I made this no bean chili on the stovetop, it could easily be made in the crock pot. The meat would need to be browned first and this could be done ahead of time.
Are you into slow cooking using a crock pot? It’s best to brown large batches of ground meat and freeze them in bags or containers.
Keeping frozen ground meat in the freezer that has already been browned makes it a breeze to make meaty chili in the slow cooker. Just freeze the meat in amounts typically needed for your crockpot recipes.
Chunky No Bean Chili
- 1 1/4 pounds ground beef
- 2 cloves garlic
- 1 tablespoon dried onion or 1/4 cup finely chopped fresh onion
- 28 oz can crushed tomato I used Tuttorosso
- 15 oz can diced tomatoes or 10 oz can Rotel
- 2 tablespoons chili powder
- 1/4 cup balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon allspice
- 1/2 tsp ground cayenne pepper
- 1 teaspoon cumin
- 1 tablespoon worcestershire sauce
- 1 packet sweetener optional
Brown the meat and drain fat if needed.
Add the the garlic, onion and chili powder and cook with meat for a couple minutes.
Add the remaining ingredients.
Simmer for about an hour.
About 8.4g net carbs for each one cup serving.