Keto chili and tortillas

Chili never tasted better than when prepared – keto-style – in your slow cooker. Plenty of time for those Mexican spices to work their magic. Paired with a homemade low-carb tortilla and creamy toppings, this spicy stew delivers those comfort food feelings... Warm. Familiar. Satisfied.
Chili never tasted better than when prepared – keto-style – in your slow cooker. Plenty of time for those Mexican spices to work their magic. Paired with a homemade low-carb tortilla and creamy toppings, this spicy stew delivers those comfort food feelings... Warm. Familiar. Satisfied.

Ingredients

8 servingservings
USMetric
  • 3 tablespoons 3 tablespoons olive oil
  • 2 lbs 900 g ground beef
  • 1 1 finely chopped yellow onionfinely chopped yellow onions
  • 4 4 minced garlic cloveminced garlic cloves
  • 513 oz. 150 g celery stalk, finely choppedcelery stalks, finely chopped
  • 4 tablespoons 60 ml chopped pickled jalapeños
  • 14 oz. 400 g canned whole tomatoes, drained
  • 2 tablespoons 2 tablespoons Worcestershire sauce (optional)
  • 1 tablespoon 1 tablespoon salt
Tex-mex seasoning
  • 1 tablespoon 1 tablespoon chili powder
  • 2 teaspoons 2 teaspoons paprika powder
  • 2 teaspoons 2 teaspoons ground cumin
  • 1 teaspoon 1 teaspoon garlic powder
  • ½ teaspoon ½ teaspoon chili flakes
  • ½ teaspoon ½ teaspoon dried oregano
  • ½ teaspoon ½ teaspoon ground black pepper
  • ¼ teaspoon ¼ teaspoon ground cinnamon
  • ¼ teaspoon ¼ teaspoon ground cloves
Low-carb tortilla
  • 7 oz. 200 g butter
  • 8 8 eggeggs
  • 1 tablespoon 1 tablespoon onion powder
  • 1 tablespoon 1 tablespoon coriander seed, ground
  • 2 teaspoons 2 teaspoons ground psyllium husk powder
  • ½ teaspoon ½ teaspoon salt
Serving

Instructions

Instructions are for 8 servings. Please modify as needed.

  1. Brown the ground beef in oil in a large skillet over medium heat. Add the seasoning and stir.
  2. Put the seasoned beef into a slow cooker, together with the other ingredients, and mix well. Be sure to drain the tomatoes before adding them to the dish. Cook for at least 6-7 hours on low heat. Season with salt and pepper to taste.
  3. Serve on a low-carb tortilla, with shredded lettuce and a generous dollop of mayonnaise or sour cream.

Low-carb tortilla

  1. Melt the butter in a frying pan over medium heat; remove from heat before the butter starts to brown.
  2. Let the butter cool off slightly. Reserve the frying pan; you can use it for cooking the tortillas.
  3. Whisk the eggs in a medium-sized bowl. Add the melted butter. Mix psyllium husk and spices in a little bowl. Add to the egg mixture while stirring. Mix until the batter is smooth, then let it rest and thicken for a couple of minutes.
  4. Fry the tortillas over medium heat—about a minute on each side. You should have enough batter to make one tortilla per egg/serving, and each tortilla should be approximately 8-9 inches (20-22 cm) in diameter.

Tip!

Make a large batch of chili and store in the freezer for a quick and easy weeknight dinner. It’s perfect served in a bowl, topped with cheese, chopped tomatoes or peppers, and crème fraîche.

4 Comments

  1. geraldine denise kuss
    Hi,

    The Tortilla Recipe,

    it's quite difficult to get Psillium in Brazil, so can Chia Flour be substituted instead?

  2. Wendy
    You can buy this on Amazon
  3. KK
    Is this something you are suppose to make like "pancakes" where you pour the mixture into the pan or does this need to be rolled out and shaped into a tortilla; like I see in other recipes???
    Reply: #4
  4. KK
    after re-reading you clearly say batter two times! I can't wait to try this out :)

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