500 gr (lean) minced beef
1 green pepper
splash of olive oil
1 jalapeño pepper
1 clove garlic, crushed
2 tbsp tomato puree
1 beef stock cube
400 g canned diced tomatoes
1–2 tsp chili powder or to taste 1
tsp cumin powder
Optional: grated cheddar and sour cream
On a large cutting board, cut the onion, green pepper into small pieces. Heat the olive oil in a large stockpot or frying pan. Add the minced meat, sliced onion and bell pepper to the pan and cook, stirring, for 5 minutes. Then drain the excess fat from the pan.
Then cut the jalapeño into small pieces and remove the seeds. Add the jalapeño, crushed garlic, diced tomatoes, tomato paste, stock cube, water and herbs to the pan.
Bring this to the boil and let it simmer for about 30 minutes over a low heat, until the sauce has thickened. Divide the low-carb chili among 4 bowls and serve with a handful of grated cheddar cheese and sour cream, if desired. Enjoy your meal!