This is an introduction to Low Carb Paleo Chili, otherwise known as Steve’s World Famous Chili! What’s that? Never heard of it…huh. Maybe it’s just world famous in “my world”, you don’t want to go there…it’s a scary place. :)
- low carb, approximately 5 g of total carbs per serving.
- this low carb paleo chili is delicious and diabetes friendly
This current version of the recipe only measured out to 4.2 grams of carbs per cup, so you can enjoy a couple of cups with no worries. HOWEVER, your ingredients may vary. It’s low carb and bean-less chili. I use only real foods and therefore it’s paleo and diabetes friendly chili. :)
Few recipes match low carb paleo chili. It’s combination of flavor, versatility and nutrition are difficult to beat. :)
Low Carb Paleo Chili Disclaimer
I really love chili and some times I will eat as much as 5-6 cups at dinner. That’s ALMOST my daily limit of carbs (30g is my limit) in one meal. SO be careful. Just because it’s “low carb” does not mean it’s “EAT ALL YOU WANT“.
FYI – when I eat that many cups, yes my Blood Sugar is ALWAYS higher the next morning and of course is higher post meal.
I’ve learned to increase the fat or fatty meats to reduce the ‘carb load’ of my meals and thereby eat less chili. A cup or two of chili with steaks, fish, chicken thighs, even bacon and eggs is an AWESOME meal.
This low carb paleo chili recipe is so versatile, you can use it to marinade and actually use the chili to cook meats.
Low Carb Paleo Chili Notes
1) IF any of these ingredients are new to you (and you are diabetic) I urge you to test blood sugars 1 and 2 hours post meal or even longer if blood sugars remain above 100mg/dl.
2) How did I measure carbs? I make the chili, adding up all the carbs in the ingredients, then I remove all the chili a cup at a time. Then divide total carbs by the cup total. …. I DO NOT do this every time but I have done it several times over the last year, especially when I have significantly changed the ingredients.
3) My diced tomato comes from Walmart, 4g of carbs per 1/2 cup.
** IF your tomatoes (or any ingredients) vary greatly, I urge you to measure the carbs yourself, just to make sure. I’ve seen some tomatoes as high as 8 g per 1/2 cup….. it can make a big difference.
Enough of that… Onto the recipe. :)
Real Whole Food Ingredients
3 lb of ground beef, sometimes I’ll add a lb of sausage. Experiment by adding different meats.
2 large green peppers – chopped and seeded
1 cluster of celery – chopped
1 small onion – chopped
4-6 cloves of garlic (I use a garlic press)
½ cup of Texas Pete (or your favorite hot sauce… to taste)
2 28oz cans of diced tomato (you can use crushed, puree, sauce…but these can be higher in carbs)
Cumin to taste ( start with tablespoon)
Red Chili Pepper to taste ( start with tablespoon)
Black Pepper to taste ( start with tablespoon)
Paprika to taste ( start with tablespoon)
Slap Ya Mama to taste – This is my new favorite ‘spice’, check out the ingredients. It’s all good. :)
1. If a leaner, lower fat meat, butter the bottom of the pot well and brown the meat.
2. Add green peppers, celery, onion and garlic. Cook for 5-10 minutes on medium heat.
– You can alter the texture by processing vs “chopping” veggies.
3. Add Texas Pete, tomato, cumin, red chili pepper, paprika, black pepper to taste.
4. Add a tablespoon of Slap Ya Mama, or more as desired.
Cook on medium heat, stirring often until it begins to boil. Reduce heat and simmer for 30 minutes.
** I never measure anything… so everything is “to taste”.
The advantage to this is my chili never tastes the same. The disadvantage is… telling someone the recipe. :)
Optional Items – these are not optional for me, I almost always add these now, in differing amounts.
Collard Greens, Riced Cauliflower or Broccoli – I now almost always add one of these.
Low Carb Paleo Chili, so Versatile.
I use chili with many different food combinations and I also vary the ingredients to suit the needs of the meals.
1. Combining: Try cooking chili with eggs, fish, steak, hamburger …. the options are as varied as your tastes. When combining with a protein, I typically will “reduce” the chili by cooking out more of the moisture.
So as you see…there are MANY uses for the versatile low carb paleo CHILI!