Butter Bob’s Low Carb Chili

This recipe is copied from

Butter Bob’s Famous Chili

4 lbs ground beef, plus or minus; more is better…75/25 is fine, or eve 70/30

1 lb hot sausage…see below

2 tsp garlic powder…equal to about 8 cloves fresh garlic

2 T cumin

1/2-1 tsp cayenne pepper

1/4 C chili powder

3 tsp salt

1 can Rotel tomatoes with green chiles

1 can tomato puree or crushed tomatoes

2 green peppers, chopped

2 onions chopped

beef or chicken broth, 32-48 oz

For myself,

Using a large pot or Dutch oven, add the canned tomatoes and spices. Will add the broth later to thin out the chili.

Sweat your veggies in two skillets, and add beef. You may add a little olive oil, but the beef will add its own fat as it cooks.

Drain and add to Dutch oven, then adding broth to thicken to desired consistency. I like mine thick.

Simmer at least an hour, stirring occasionally.

Serve with dollop of sour cream, or grated cheddar cheese.

Hot sausage…I’m not sure what that is, unless it is hot Italian sausage, which can be sweet. This recipe is low carb, and we don’t want any sugar in it.

There are discrepancies in the recipe; 3-4 1/2 lbs beef is quite a big difference.

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