Low-Carb Chili

Low-carb chili! A delicious recipe, adapted from one from last winter. I’ve pumped up the amount of cinnamon and cumin, which makes the chili more subtly flavored than spicy.

1 pound ground pork
2 tablespoons smoked paprika
2 pounds ground sirloin
1 tablespoon olive oil
1 large onion, roughly chopped
1 bell pepper, roughly chopped
3 tablespoons chili powder
2 tablespoons cumin
1 tablespoon cinnamon
2 teaspoons oregano
1 teaspoon coriander
3 (14.5-ounce) cans fire-roasted tomatoes with chili peppers
1 tablespoon Worcestershire sauce
Salt and pepper to taste
Juice of 1 lime
Garnishes: Avocado, shredded cheese, sour cream, cilantro, lime wedges, hot sauce

Heat ground pork over medium-high heat in a stockpot, then sprinkle paprika all over it. Stir to combine, then cook until pork is cooked all the way through, about 5 minutes. Remove pork to a sieve set over a bowl and let the fat drain, then transfer pork to a plate or bowl. To the same pan, add the ground beef. Cook over medium-high heat, breaking it into chunks with a wooden spoon. Cook until beef is barely pink, and some of the beef is browning, leaving fond on the bottom of the pot. Remove to a sieve set over a bowl and let the fat drain, then transfer to the plate or bowl with the pork.

Cold nights: Dijon and Cognac Beef Stew
Football food: Potato skins

In the same pot, add olive oil, heat briefly and add onions and bell pepper, scraping up brown bits from the bottom of the pan as the vegetables release liquid. When the vegetables are translucent but not brown,
add spices, coating vegetables and allowing some of the spices to toast on the pot.

Add the tomatoes and Worcestershire sauce, and use a wooden spoon to scrape up the remaining fond on the bottom and sides of the pan. Then add beef and pork back to the pot (or transfer all ingredients to a slow cooker). Cook over medium heat, stirring occasionally, for 3 to 4 hours. Taste and adjust seasonings for salt and heat. Squeeze lime into chili before serving.