A quick update for the old gang: I’ve been away because, well, I had nothing to write about. On April 2nd, however, I went full-bore into a strict ketogenic diet. I’ve written a whole lot about that, but it’s not ready for publishing yet – but how about a recipe?
I’ve been deep into ketosis and have been very strict for the past 2 weeks. I use the weekends to cook and wanted to have a goto meal for the week so I thought: why not chili?
In the past I have not watched my carbs as closely as I am now, and it has paid off: a 10 lb. loss in 2 weeks, a 20-40 point drop in blood glucose levels, and ketones as measured by a blood testing meter averaging between 2-3 mmol/ml.
So unlike in the past where I might have gone apeshit with onions and other higher carb vegetables, this chili measures nutrients down to every damn spice.
So here’s the ingredients and the numbers:
|2 lbs. 80/20 ground beef||2272||179||0||152|
|5 Tbsp bacon fat||570||60||0||0|
|7 slices bacon||308||25||1||20|
|1 medium onion||46||0||3||1|
|1 can Trader Joes Chiles||40||0||8||0|
|1 14.5 oz can Trader Joes Fire roasted organic tomatoes with green chiles||87||0||14||4|
|1 large green bell pepper||48||0||8||2|
|2 tbsp chili powder||42||2||2||2|
|2 tsp ground cumin||16||1||2||1|
|2 tsp garlic powder||18||0||4||1|
|Total for the entire pot||3461||267||43||184|
|Total Per Portion (1/10)||346||27||4||18|
It was a pain in the ass to pull these numbers together – especially as different sources give different nutrient counts for the same thing, but I think this is about as accurate as I’m going to be able to get it.
The instructions are simple:
- Melt the bacon fat in the bottom of a pot
- Set the burner to high and add ground beef, black pepper, and some salt (add to taste later)
- Let it cook on high while you deal with cutting the vegetables and bacon, stirring occasionally
- Dice the bacon and toss in the pot
- Cut the onion and toss in the and give it a stir
- Do the same for the pepper
- Toss in the can of chilis and tomatoes
- Add the remaining spices
Now set it to a low simmer and let cook for 2 hours to let the flavors meld.
The verdict: pretty darn good. I’ll be eating this all week. I found it very flavorful by itself, but I’m sure with a little shredded cheese on the top – and maybe a dollop of sour cream – I’d be in some serious flavor territory.