Low Carb Chili con Carne

Ingredients

• 1 onion
• 1 Garlic clove
• 1 stalk Celery
• 2 red chili peppers
• 2 tbsp olive oil
• 600 g ground beef
• 1 tbsp Tomato Paste
• 300 ml meat broth
• 3 tomatoes
• Salt
• Pepper
• 250 g canned kidney beans
• 2 sprigs parsley (or cilantro)
• 4 tbsp Sour cream

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Clean, wash, and dice the celery. Wash and cut the chili peppers.

2. 2.

   Heat oil in a pan and brown the ground beef until crumbly. Add onions, garlic, celery, and chili; sauté for 2–3 minutes. Stir in tomato paste and deglaze with meat broth.

3. 3.

   Boil tomatoes briefly, cool, peel, quarter, seed, and dice them. Add to the chili, season with salt and pepper, cover partially, and simmer on low heat for about 30 minutes, stirring occasionally.

4. 4.

   Rinse and drain the beans. Add them to the chili and let it cook for another 10 minutes. If needed, add more broth and adjust seasoning with salt and pepper. Wash, dry shake, and chop the parsley.