Low Carb Chili con Carne


  • 1 tbsp cooking oil
  • 1 large onion, finely diced
  • 1 green pepper, finely diced
  • 1 clove garlic, minced
  • 1 tbsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp cumin
  • ½ tsp cayenne
  • 1 lb ground beef
  • ½ lb crumbled Italian sausage
  • 1 cup beef stock
  • 1 tin chopped tomatoes (400g)
  • ½ tsp marjoram or Italian seasoning
  • pinch of salt and pepper, to taste
  • Monterey Jack cheese, shredded
  • sour cream

In a large pan over medium heat, cook the onions, green peppers, and garlic until onions are translucent, about five minutes. Mix the spices in well, and continue to cook another five minutes. Raise the heat to medium-high and add the ground beef and crumbled sausage, stirring until meat is browned. Add stock, tomatoes, and herbs and bring mixture to a boil. Turn heat down and simmer 20 minutes, adding more liquid if sauce thickens too quickly. Season as needed. Leave to stand at least ten minutes before serving with a handful of shredded Monterey Jack cheese, a dollop of sour cream, and Cheesy Skillet Bread (LINK).