Big Batch Beef Chili (with Low Carb Option)

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I love big batch cooking because not only do we have 4 kids (although being teenagers with jobs, friends and cars, it’s hit or miss if they actually will be home to eat), but it just gives me my lunches for the whole week that I can grab-and-go to work. This beef chili is one of my favourites.

Tips: When browning meat it’s really important that you do it over HIGH heat. Otherwise, the meat slowly cooks in its own juices and turns grey-ish, instead of brown. Also, lean ground beef can be dry so the longer you can simmer the chili the better, this will hydrate the meat and make it moist.

I’ve included the nutritional information for the recipe with beans, and without, to allow for the low-carb option.

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Ingredients:

• 1 small onion, diced
• 3 cloves garlic, minced
• 2 Tbsp olive oil
• 2 lbs lean ground beef
• 2 (19 oz / 540 ml) cans red kidney beans (optional)
• 2 (28 oz / 796 ml) cans diced tomatoes
• 1 (5.5 oz / 156 ml) can tomato paste
• 2 Tbsp chili powder
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 tsp dried basil
• 1/2 tsp onion powder
• 1/2 tsp ground black pepper
• 1/4 tsp ground cayenne

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Directions:

1. Heat the olive oil in a large pot over medium heat. Add onion and garlic, cook until translucent.
2. Add the beef and increase heat to High. Cook until browned, and no longer pink. Drain off excess fat.
3. Add the kidney beans (if using), tomatoes, tomato paste and all the spices.
4. Bring to a boil then reduce the heat to simmer and cook for at least 1 hour.
5. Add salt to taste.

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Nutritional Information (with beans)*

• Servings: 8
• Calories per serving: 411
• Total Fat: 19.3 g
• Saturated Fat: 7.1 g
• Total Carbohydrates: 30.3 g
• Dietary Fiber: 10.1 g
• Sugar: 8.8 g
• Protein: 30 g

Nutritional Information (without beans)*

• Servings: 8
• Calories per serving: 347
• Total Fat: 19 g
• Saturated Fat: 7.1 g
• Total Carbohydrates: 18.6 g
• Dietary Fiber: 6 g
• Sugar: 8.2 g
• Protein: 25.9 g

*Nutritional Information estimated using MyFitnessPal