Inspiration for recipes come to me in so many ways. Sometimes, I take those inspirations directly to my kitchen and try to replicate the idea exactly. Sometimes I use the inspiration as a jumping-off point, which I’ve done with my BBQ Beef Chili recipe.
I’ve taken the inspiration of summer and backyard BBQ’s and made it keto-friendly. A quick cheater version would be to take a couple of cans of your favourite BBQ baked beans, add some ground beef and chilli powder and voila! There you have your BBQ Beef Chili.
Keto-Friendly BBQ Beef ChiliPrint Recipe
- 2 3/4 pounds of ground beef
- 1 teaspoon of olive oil
- 1/2 medium white onion, chopped
- 1/2 cup of mixed bell peppers, chopped
- Chipotle in adobo
- 3 tablespoons of chilli powder
- 1 tablespoon of garlic powder
- 1 tablespoon of ground cumin
- 1 cup of BBQ sauce
- 14 ounces of fire-roasted tomatoes in the can
- 2 cups of chicken stock
- 15 ounces of black soybeans
- Chop the onion and mixed bell peppers into 1/2 pieces. I used red, green, and orange peppers, but you can use whatever colours you want. Place in a microwave-safe bowl.
- Add the olive oil, chilli powder, garlic powder and cucumber to the onion and pepper mixture and stir to combine.
- Cover with a paper towel and cook in the microwave on high for 2 minutes. Stir and set aside. Start preheating a multi-cooker to the brown/sear setting.
- Cut beef into 1 1/2-inch piece and begin browning the pieces in the multi-cooker.
- You will need to brown the meat in batches as you do not want to overcrowd the pan. If you add too many at once, the meat will steam and not get brown.
- I typically try to get the pieces very brown on at least one side, but I will get them thoroughly browned on all sides if I have more time and patience. The more brown you achieve, the deeper your flavours will be.
- While you are browning the pieces of meat, you can open your can of fire-roasted tomatoes and canned black soybeans. Drain and rinse the beans very well.
- Once the meat is cooked, put the meat back into the pot and the cooked onion pepper mixture, tomatoes, beans and chicken broth.
- Set the multi-cooker to the slow cook setting and cook for at least 4 to 6 hours or until the beef is tender. Alternately, if you want to use the pressure cook option, set to the soup/stew setting and pressure cook for 45 minutes, following the directions for setting and releasing the steam for your particular cooker.
- When it’s all ready, serve with toppings of our choice. I chose avocado, fresh minced bell pepper, and sour cream. Enjoy!