Bubba’s Beefy Chili

I’m going to start this one off with this statement – Chili does NOT include beans. If you disagree, cook up some beans and use them as a topping for this chili, but this chili is all about the beef.

This chili is great as is, or I love it with sour cream and cheese. It also makes a decent hot dog chili. I especially enjoy it with cornbread, when I’m not on keto.

INGREDIENTS:

1 lb ground chuck

1 lb chuck roast, chopped

2 medium yellow onions, chopped

8 cloves garlic, minced

1 8oz can tomato sauce

8oz beef broth

5 TBSP dark chili powder

About 1 TBSP ground cumin

1/2 tsp cayenne pepper

1/2 tsp freshly ground black pepper

1 chicken bouillon cube

1 tsp paprika (smoked paprika if you have it)

Olive oil

DIRECTIONS:

1. Preheat your skillet or pot to medium heat, then add 2 TBSP olive oil. When oil is shimmering, dump in onions, and cook until tender.

2. Add garlic to the onions and cook for a couple minutes, careful not to burn.

3. Add mixture of ground and chopped chuck to the pan. Brown the beef.

4. Once the meat is nicely browned, add 8oz can of tomato sauce, 1 cup beef broth, and 1 cup water. Then simmer, uncovered, for 30 minutes.

5. After simmering, add 3 TBSP dark chili powder, 1/2 TBSP ground cumin, 1/2 tsp cayenne pepper, 1/2 tsp ground black pepper, and 1 chicken bouillon cube. Then simmer, uncovered, for an additional hour.

6. After simmering for another hour, add 2 TBSP dark chili powder, 1 tsp paprika, and 1/2 tsp ground cumin. Add water if needed.

7. Simmer, covered, for 30 more minutes.

8. Enjoy!

Serves 3-4.

Bible verse of the day:

“The plans of the diligent lead surely to abundance, but everyone who is hasty comes only to poverty.”
‭‭Proverbs‬ ‭21:5‬ ‭ESV‬‬

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Jambalaya w/ Cauliflower Rice

A few years back, I made jambalaya from a box mix, and posted a picture on a cooking group on Facebook. A Cajun chef reached out to me and gave me some tips on how to make my own jambalaya. It quickly became one of my favorite dishes.

But once I started eating keto, I gave up jambalaya, as I don’t like cauliflower. After a few months, I broke down and got some cauliflower rice, but I had to rethink the recipe. Basically, with regular rice, you have to add moisture to cook the rice, but with cauliflower, you cook the moisture off, so the recipe is approached backwards, to a point.

This recipe is easily altered based on your personal tastes. I often add cooked chicken or shrimp, but you could add other meats, or vegetables, to your taste.

INGREDIENTS:

8 oz Andouille Sausage, sliced roughly 1/4” thick

1 medium yellow onion, diced

2 sweet bell peppers, diced

3-4 cloves garlic, minced

12 oz frozen cauliflower rice (or rice your own cauliflower)

Olive oil

Salt and pepper to taste

DIRECTIONS:

1. Preheat your skillet over medium heat, then add about 2 TBSP olive oil, and cook your andouille until nicely browned. Remove the sausage to drain on a paper towel.

2. Add chopped onion and peppers to skillet, lowering heat to medium low. Cook until onion softens and begins to brown. Don’t rush this, it could take up to 20 minutes.

3. Add minced garlic and cook for a couple minutes, careful not to burn.

4. Add andouille back to skillet, and stir in the cauliflower rice. Mix everything well.

5. Cook until cauliflower rice is soft and tender, around 10 minutes.

6. Salt and pepper to taste, and enjoy!

Serves 2-3.

NOTE – I will be sure to share a non-keto version of the jambalaya in the future.

Bible verse of the day:

“…put off your old self, which belongs to your former manner of life and is corrupt through deceitful desires, and to be renewed in the spirit of your minds, and to put on the new self, created after the likeness of God in true righteousness and holiness.”
‭‭Ephesians‬ ‭4:22-24‬ ‭ESV‬‬

Pulled Pork Brussel Sprout Breakfast Hash

I’m a lover of breakfast hash, but on keto, I can’t have potatoes. I’m not a fan of using cauliflower as a potato replacement, so I had to rethink how to make a breakfast hash. I poked around my fridge, and decided to try brussel sprouts.

Also, I had leftover pulled pork that I had smoked for a get-together with friends, but you can just pick up some pork at your local barbecue spot. (Note: It will turn out differently if they sauce their pork.) You could replace the pork with any other meat you have around as well.

Ingredients:

1 lb brussel sprouts, sliced on a mandolin

1 medium onion, chopped

2 cloves garlic, minced

1/2-1 lb pulled pork (or other meat you have around)

6 strips bacon

4 eggs

Shredded cheddar cheese

Directions:

1. On medium to medium high heat, cook your strips of bacon until crispy. Remove bacon to drain. Pour out grease, leaving about 2 TBSP of grease in the pan.

2. On medium heat, sauté your onion in bacon grease. Once beginning to turn translucent, add your minced garlic and cook for about a minute, but be careful not to burn it.

3. Add your sliced brussel sprouts and cook until tender. Then add in pulled pork and cook until it becomes warm.

4. Using a large spoon, press 4 divots into your brussel sprout mixture, then crack your eggs into each divot. Top with a handful of shredded cheddar, then cover your skillet and continue to cook until your eggs reach your desired doneness, or you could put your skillet into a preheated oven at 350 until the eggs are done.

5. Top with crumbled bacon, then season with salt, pepper, and Cholula hot sauce (or your preferred hot sauce, which should be Cholula!). Enjoy!

Serves 4, or 2 really hungry people.

Bible verse of the day:

“So, whether you eat or drink, or whatever you do, do all to the glory of God.”
‭‭1 Corinthians‬ ‭10:31‬ ‭ESV‬‬