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I’m excited to share my low-carb homemade Chili Con Carne recipe! Here’s how I make it:

1. Prep the Veggies: Start by finely chopping about 5 medium-sized onions and roughly chopping a whole head of garlic.
2. Sauté: In a bit of oil, sauté the onions and garlic until the onions are translucent.
3. Add Meat: Next, add reduced-fat ground beef and cook it until it’s browned all over.
4. Season: Season the mixture with salt, pepper, and paprika powder.
5. Tomato Base: Stir in 100g of tomato paste and mix for about a minute. Then, add 3 cans of passata and 3 cans of diced tomatoes.
6. Simmer: Let the mixture simmer on low heat for 2-3 hours, allowing the water to evaporate and the flavors to meld together.
7. Final Touches: Add kidney beans and corn, then cook for an additional 30 minutes.
8. Serve: Enjoy it with some rice for a delicious and satisfying meal!

I hope you try it out and enjoy! 🍽️🌶️

Soaked in buttermilk and hot sauce, deep fried (but not flowered or battered) and tossed in baharat. Fresno pepper sauce is just diced and salted peppers left to sit over night and blended with garlic and vinegar and a bit of water.

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