You’ll love how easy this low carb chili recipe is to make! Just brown your meat, toss in the onion, bell pepper, chiles, and tomato products, plus the spices and let it simmer for 30 minutes to an hour. The longer it simmers, the less liquid-y it will be, plus it helps the flavor meld together!
Add the hot or mild sauce 1 packet at a time until you achieve that 'chilito' taste (usually 8 packets will do). Add the cheese, enough to make a big gooey mess, under medium heat. Taste, and you might need to add a little more sauce. Now here is the trick for that 'chilito' texture:. Take a tortilla and run warm water all over it to soften.
The carb count in chili recipes will vary from chili to chili based on the ingredients used . If you are trying to stick to a strict low-carb plan, you definitely don’t want to use a commercially prepared no-bean chili. (Wolf Brand no-bean chili has 18 carbs per serving!)
Storing your leftover low-carb no bean chili is super easy and simple! As we always suggest, use glass storage containers for containers that are not only versatile but can be used in the oven and microwave as well. Obviously, you can use whatever storage containers you may have on hand.