Tonight’s cooking adventure was Low Carb Chili with mini “Cornbread” Muffins.  Since we never made chili this winter and there is a slight chill in the air, I decided to whip up a batch of chili. I used the following ingredients for this crockpot chili:

2 lbs of ground beef
1 shallot or small onion, diced
3 Tbsp chili powder
2 tsp paprika
1/4 tsp cayenne pepper (or more to taste)
1 tsp ground cumin
1 tsp oregano
1 tsp salt
1 tsp black pepper
2 ribs of celery, diced
1 can (14.5 oz) of diced tomatoes
1 can (8 oz) tomato sauce
1.5 cups beef broth (reduced sodium)
1 cup water
2 garlic cloves, minced

Brown the shallot/onion over medium-high heat in a large skillet until tender.  Next, add the ground beef and cook through.  Add all of the spices and stir to combine.  Pour the diced tomatoes, tomato sauce, beef broth, water, and garlic in a crockpot set on LOW.  Add the ground beef and cover.  Cook on LOW for 4-6 hours or on HIGH for 2-3 hours.  Serve the chili with some mini “cornbread” muffins (recipe below). 

“Cornbread” Muffins:
1 cup almond flour
2 large eggs
1 tsp baking powder
1/4 cup sour cream
1 Tbsp heavy cream
2 Tbsp butter, melted
1 tsp sugar substitute
1 tsp garlic (or onion) powder

Preheat oven to 350 F.  Mix all of the ingredients together.  Pour mixture into greased mini-muffin tins.  Bake for 15-20 minutes or until golden brown and cooked through. 

Net Carb Count*:
Chili:  42 net carbs (for the entire recipe)
“Cornbread” Muffins:  16 net carbs (for the entire recipe–makes 24 mini muffins)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments:  This was an easy chili to whip up and it was so delicious.  I enjoyed eating the leftovers for days.  The mini “cornbread” muffins were the perfect accent to the chili.  I listed the carb count for the entire recipe of chili because serving sizes can vary.  Divide the chili into equal portions in order to determine the carb count for your serving size. 

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