Low carb bean-free chili that will get you high
Beans can be an excellent source of vitamins and protein, but they don’t exactly suit a low carb diet, which is why so many people chose to forgo this delicious meal choice. Luckily, the best chili recipe out there doesn’t include them, and yet it tastes just like the real thing, only better! If you are looking for an easy chili recipe, it really doesn't get any easier than this one, and since it’s so hearty, you can serve it to your guests who likely won’t be able to tell the difference until their bowl is almost gone.
This delicious low carb chili recipe is perfect for any time of the year. It freezes really well, can be made in large batches to serve a crowd, and boasts all of the natural veggie and meat flavors that you know and love. It just leaves out the gassy little carbs, and we promise, once you try it, you aren’t going to miss them at all. In fact, you might never need another chili recipe in your life after you’ve tested this one out for yourself.
Bean free chili recipe
This chili recipe can be made with pre-cooked or canned ingredients, and it will still taste amazing, but for the absolute best flavor and nutrition, it’s always a good idea to start from scratch using only the most wholesome ingredients. That way, you know exactly what’s in it, and you don’t have to make up for oddly spiced concoctions that often come in cans.
If you do choose to use canned goods, then be sure to cut the called for salt into half. Otherwise, you might be disappointed with the results, as salt is used in the preparation of goods that are meant to last through long term storage. You can always add more later, but too much too soon can be a challenge, if not an impossible problem to solve.
Preparation time: 5 minutes
Cooking time: 2 hours 30 minutes
- 1-pound lean ground beef
- 1-pound ground Italian sausage
- 28 ounces diced tomatoes
- 2 cups of beef broth
- 14 ounces tomato sauce
- 4 ounces brewed coffee
- 5 celery sticks (chopped)
- 2 sweet bell peppers (chopped and cored)
- 1 yellow cooking onion (peeled and diced)
- 1 tablespoon cumin
- 2 tablespoons chili powder
- 2 tablespoons cannabutter
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 1 teaspoon onion powder
- Slotted spoon
Use a large skillet to melt the cannabutter and then toss in the veggies to sauté for between 5-7 minutes.
Spoon the veggies out of the grease and place them in a bowl for now.
Add all of the meat to the skillet next and cook until it’s nicely browned.
Put all of the veggies back into the skillet with the meat along with the diced tomatoes, beef broth, and shot of coffee, and then stir the ingredients together.
Now you can spice the dish with all of the powders flavorings and then bring the mixture to a boil.
Once it begins to boil, reduce the heat to a simmer, then cover the skillet and allow ingredients to cook for anywhere between 1-2 hours.
This edible dish is infused with a low dose of cannabinoids that are spread across several servings, so you don’t have to worry about getting too stoned from a single bowl. Like with most cannabis goods, we highly recommend starting low and slowly working your way up to a double or triple dose, as that will give you a good amount of time to gauge the potential effects, but this one is relatively tame, so feel free to have a second bowl if you must. That is, as long as you have some kind of experience with edibles in the past.