Low-Carb Slow Cooker Chili

This chili recipe can be used as either lunch or dinner on low-carb days served without cheese or bread.

Step: 1

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

Step: 2

Mix ground beef, tomato sauce, tomato paste, celery, diced tomatoes, onion, black beans, hot pepper sauce, and chili powder together in a slow cooker crock.

Step: 3

Cook on High, stirring frequently, for 1 hour. Reduce heat to Low and continue cooking, stirring occasionally, for 2 hours.

Per Serving: 148 calories; protein 10.7g; carbohydrates 18.4g; fat 4.4g; cholesterol 21.2mg; sodium 862.1mg.

The word “stew” can refer to 2 time a dish and a make dishes method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, instead it makes have a few notable differences. The meat is chopped into smaller pieces instead of being cooked whole , and the liquid completely covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.