Here we are days away from October, and it’s still warm outside (at least it is in Tennessee). Well, I don’t care… Summer has ended, and I am ready for everything fall has to offer. Ready for pumpkins, ready for scary movies, ready for Halloween, and then – I will be ready to eat so much stuffing I can’t breathe (I feel like crap the next day but boy, is it worth it). I used to not care for autumn because I love summer so much, and autumn meant that summer had ended. However, in my old age (of 27), I have come to appreciate the bonfires, cool weather, pumpkin treats (+ ale), and chili.
Who doesn’t love chili? In a bowl, on a hot dog, on nachos – I’ll take one of each, thank you. My mom always made chili when I was a kid, and it was one of my favorite meals on a fall or winter day. My mom made great chili too.
Funny story – when I was a senior in high school, my dad wanted to make chili for dinner one night. My mom had always made the chili before, but he wanted to make it for once. He found a recipe by our local weatherman, Bill Hall (RIP), in a cookbook of ours. The recipe was titled something along the lines of, “Knock You Down Spicy Chili.” But, how spicy can it really be? My dad ate spicy foods all the time, so surely it wasn’t that hot….
Well, my dad goes exactly by the recipe, step by step, and it was super cute how proud he was of his chili. My dad was not a bad cook – he made great burritos and could man any grill, but this was something new for him.
We set down to eat the chili, and each take a bite. We take another bite. I’m already feeling the burn… I said, “Daddy, the flavor is great, but it’s kind of hot.” He replies, “Maybe it’s just a slow burn while you eat.” We continue to eat more…. and after a few more minutes of suffering, we look at each other and decide, “Nope! Can’t do it.” We laughed so hard because we just couldn’t believe how hot it was! I felt like a dragon breathing fire. I now understood the meaning behind “Knock You Down.” Poor daddy… we had to dump his chili, but it gave us a good laugh.
This chili has a bit of spicy-ness to it, but it enhances the flavor if anything. It will not knock you down. It’s also not your typical chili recipe – there are no beans! This makes it keto and paleo friendly. Trust me, you won’t even miss the beans.
This is an easy meal for anyone to make. I recommend following the directions and throwing it all in a crockpot overnight. Stews are always more flavorful when they’ve, well, had time to “stew.”
Keto Chili Con Carne (in a Crockpot)
1 lb. lean ground beef
6 slices of bacon
1/2 yellow onion, chopped
1 garlic clove, minced
1 green bell pepper, diced
1 red bell pepper, diced
2 (16 oz can) diced tomatoes (no salt added)
1 (8 oz) can of tomato sauce
1 (8 oz) can of tomato paste
1/4 c. pickled jalapeños, diced
2 tsp. chili powder
1 tsp salt
1/2 tsp crushed cayenne pepper
Dash of paprika
Sour cream (I prefer dairy free)
1. In a large skillet, sauté onion, garlic clove, and brown meat. Stir often. Remove from stove and drain, once brown. Put meat mixture into crockpot.
2. Sauté peppers in a seperate skillet for a few minutes, and then transfer to crockpot.
3. Add remaining ingredients to crockpot, and stir. Cook on low overnight, or 6-8 hours.
4. Top with avocado, sour cream, and green onions, and any other desired toppings.
Did you make this and love it? Post a picture and tag @goodafeats on Insta!