Try this low-carb chili on a cold winter day!

Nothing goes with a cold winter day quite like a bowl of chili! Try this low-carb chili — which doesn’t have beans — for your next game-day meal!

Ingredients

• 20 ounces rotel, drained
• 3 pounds hamburger meat
• 3 cups beef bone broth
• Medium white onion, diced
• 5 garlic cloves, pressed
• 3 jalapeño peppers, sliced
• 2 tablespoons avocado oil
• 3 tablespoons chili powder
• 2 tablespoons cumin
• 1 teaspoon salt and pepper
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon xanthan gum to thicken (optional)
• Optional toppings: cheddar cheese, sour cream, chives or green onion

Directions

1. Prepare meat and vegetables by dicing into small 1/2-inch or smaller diameter chunks. Sauté onion and peppers 1-2 minutes in 2 tablespoons of oil.
2. Add pressed garlic and continue to sauté until onions start to become slightly translucent. Add beef and cook until almost browned on the outside. Salt and pepper meat to taste.
3. Remove mixture and drain rendered fat and juices and set aside. Add 1 cup broth, cayenne pepper, chili powder, cumin and stir into paste.
4. Add remaining cups of broth and stir well. Add meat mixture back into pot and stir well. Add rotel and stir to combine. Place lid on. Cook for 15 minutes.
5. If thicker chili is what you want, add the xanthan gum. Serve as-is or with your choice of toppings.

Recipe submitted by Jessica Whetsell.