If anybody has stepped outside in the past week, you know that dreaded season is back again, fortified with an ultra heavy dose of polar vortex (in freakin’ NOVEMBER, no less!) to boot. Winter has us all huddled inside, jacking the thermostat and curling up in a blanket on the couch, all to no avail.
All that cocooning will do you no good if your insides are still ice cold. There’s one way to fix that situation though: by getting thee to the kitchen and fixing up a huge pot of chili. Yes, it takes freaking FOREVER to make, and the wonderful scents that it gives off as it gurgles and bubbles slowly towards completion make it the culinary equivalent of Chinese Water Torture.
It will all be worth it in the end though, and you get to enjoy it without a smidge of guilt, as the ingredients of this meaty treat are all keto friendly and REAL, no substitutes for carb heavy ingredients needed (because like, there aren’t any).
To reduce the pain of being exposed to its delicious vapors, we implore you: don’t avoid the icy winds of the polar vortex: go outside and embrace them. Go skating on a rink if any have been flooded in the past week or two. Get your cross country skiing form down now so that you’ll look like a pro on the trail come mid-winter. Head down to Buffalo and shovel out/rescue some of those poor people (seriously, they got hammered by 72”/180 cm of snow over the past few days … unfreakinbelievable!).
When you get home after close to six hours of winter fun, the ultimate winter comfort food will be ready for you to gorge upon it, and you will have earned every spoonful. We know that you are drooling uncontrollably by now, so let’s just get to the recipe…!
1. Before you get anything underway, be sure to prep the vegetables so that you don’t get tripped up by the awkwardness of being out of sequence with the other steps in this recipe. Dice up the green peppers and onions into proportionally sized cubes, placing them into the base of your slow cooker along with a can of drained and pre-diced tomatoes.
2. Next, get out a frying pan and fire up the range top, and plop in the ground pork, chopping it up as you go. Keep it on the stove and season it, cooking it until all of the flesh is no longer red/pink. Drain off all the oil, putting it in an empty tin can (if you don’t do this already, you put it in the freezer so you can dispose of it all later without pouring it down the drain, which can clog up your pipes), and set the ground pork on a cool burner for the time being.
3. Following that, quickly slice up your thickly cut bacon into 1 x 1 inch cubes (3×3 cm), and toss it into a second pan, cooking it until the fatty cured pig flesh reaches your desired level of completion. Set it aside to cool and dry on a paper towel, which also serves to soak up the excess grease from the cooking process.
4. Once you have finished cooking up both of the meaty components of your chili, put both the bacon and the ground pork into the crockpot, drizzling it with some of the residual bacon grease for added flavor if you so desire.
5. Mix the concoction together well with the tomato paste, following it up with a through second coating with all the spices you have at your disposal in this recipe. Cover it up and set your slow cooker for six hours on low, and then put on some warm clothes and get the heck out of there, unless you want the smells of chili perfection to drive you insane.
6. Once the chili is ready to serve, you can eat it as is (carb and calorie counts are for the recipe as listed), or you can top it with a moderate amount of shredded cheese, sour cream, or any other keto friendly condiment. Enjoy!