There are times when I crave something I once used to love. One of my favorite things I used to make was chili. I think I liked it because it was so versatile. I liked making it for dinner and then reheating the leftovers to put on top of hot dogs and Fritos. Although putting it over Fritos is a thing of the past, I do cut up a low-carb tortilla in the air fryer and pour the chili over that.
Chili can be a difficult thing to make when you are low-carbing because I cannot have beans ... there’s just way too many carbs in a serving of beans. I’ve tried and searched for several different varities over the last few years and will feature a recipe in today’s column that I think you will find a good substitute for the regular chili you have been making. I’m even going to throw in a recipe to make low-carb cornbread!
This recipe is super easy. You can make it ahead in your crock pot or Instant Pot and then freeze it using freezer bags. If you want it to last even longer, you could vacuum seal the bags to remove any remainign air once it’s solid. When you’re ready to eat, just thaw and reheat it.
Low-carb crock pot chili is a great option for those times when you’ll be running around all day, or even doing other things at home all day.
Brown the ground beef, dump all the ingredients into your slow cooker in the morning and off you go.
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