Chillin’ With Chili

30 thoughts on “Chillin’ With Chili”

  1. I just made this chili, I can honestly say it is the most flavorful Keto meal I have made since starting this journey mid-April! I didn’t have enough bone broth, so I used chicken bone broth also.
    I doubled the recipe to feed my lg family.

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  2. So if I wanted to triple this recipe is it just as easy as tripling all the ingredients or is it more complicated than that ?

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    1. Hi Tim, yes you can, maybe just reserve some of the seasoning and some of the stock, and taste as you go along and adjust the seasoning and liquid….you don’t want it too liquid or too salty either….but I’ve doubled it with no problems. Let us know how you go with it!

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  3. Could you possibly make a link to the recipe for gat can be printed? It’s hard to follow when your phone keeps going dark and you have to put your code in so you can get back to the recipe

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  4. I made your chili today and the flavors were amazing! Great combination of spices. I served it with Neisha’s cornbread which was also a new recipe for me. Both are winners for sure!

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    1. Yes green bell pepper or capsicum if you’re Australian. However, if you like it spicier feel free to use fresh jalapeno or poblano.
      For the pork, any boneless cut is fine, we used a boneless pork chops in this recipe and diced it into 1/2 inch cubes.

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  5. Being a Texasnative, born and breed I am going to try your take on chili this weekend. In my non keto days I have no problem with beans sometime in my chili, it just makes a dish heartier.

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  6. I made this last night. OMG so good! I used leftover shredded pork, and I also cooked it in my Ninja Foodi. Sautéed the ingredients first, and then pressure cooked it for 10 minutes. It turned out amazing! Best. Chili. Ever!!

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  7. Just made this in a crockpot. Very flavorful, but I will cut back on the broth next time. Perhaps in a regular pot some of thew liquid might have evaporated.

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    1. Yes, Crockpots and Instant pots you will have to reduce the liquids. The recipe is for how we’ve made it only. Any different methods of cooking need to be accounted for! But thank you for your feedback and this will definitely help to advise others who may try to cook it by another method.

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  8. Just made this, still simmering low on the stove. I love it! Rich color, rich flavor without being salty. Next time I’ll cut the pork into a bit smaller chunks. I wouldn’t tweak your recipe or add anything else to it as it’s perfect as written.

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