Spicy Low Carb Dry Chili Ground Beef
8.5g
Net Carbs
27.3g
Protein
27.0g
Fat
3.0g
Fiber
395
Calories
Cooking tip: Cubes of ground beef are enrobed with three types of chili in this American adaptation of an Indian and Pakistani dish. You can minimize the spice by removing the seeds and membranes from the fresh chilies, otherwise this dish can be significantly spicy. We enjoyed this dish alongside a serving of cauliflower rice (1/2 cup cooked will add 2 grams net carbs) and we discovered delicious leftovers after the flavors were left to meld overnight in the refrigerator.
Ingredients:
- 5 tablespoons finely ground blanched almond flour
- 2 teaspoon paprika, divided
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon mild ground red chilies
- 1 pound 90% lean ground beef
- 2 tablespoons tamari soy sauce
- 2 tablespoons no sugar added ketchup
- 2 tablespoons unsweetened rice vinegar
- 3 tablespoons grapeseed oil
- 2 (90g) fresh red Fresno peppers
- 2 (28g) fresh jalapeno peppers
- 1 tablespoon minced or pressed fresh garlic
- 2 teaspoons grated fresh ginger
- 1 large (164g) red bell pepper
- 4 large (100g) scallions
Directions:
Ingredient note: a brick of ground beef is preferred over a tube for this recipe.
- On a rimmed plate, use a fork to combine almond flour, 1 teaspoon paprika, black pepper and ground red chili until evenly combined. Cut ground beef into ½-inch cubes, then evenly coat cubes in the almond flour mixture.
- In a large skillet over medium heat, warm oil. Place a single layer of coated beef cubes in the oil and cook undisturbed until first side is browned, about 2 minutes. Flip and brown the opposite side, about 2 minutes more. Quickly brown two other larger sides, about 1 minute each, until outside of cubes is nicely browned. Remove from skillet and set aside.
- While meat is browning, in a small bowl whisk together tamari, ketchup, vinegar, and remaining 1 teaspoon paprika.
- Remove stems from fresh chili peppers and slice in half lengthwise, removing seeds and membranes. Thinly slice chili peppers, cut bell peppers into 1/2-inch chunks, slice white and light green portions of scallions into 1/2-inch long chunks on the bias, and thinly slice dark green portions of scallions, setting aside for garnish.
- Keeping the skillet over medium heat, add sliced fresh chili peppers, garlic and ginger, stirring constantly until fragrant, about 30 seconds. Add bell pepper and white and light green potions of scallions, sauteeing until softening, about 3 minutes. Remove from heat, pour tamari mixture over the vegetables stirring until thickened, placing back over heat if needed. Fold cooked beef chunks into the sauce until evenly coated and place back over heat to warm through. One serving is about 1 cup.
