Low Carb Firehouse Fresh Steak Chili. Seriously, I mean who doesn’t like chili. Everyone has their own way of making it and I do too. Pretty much everything in this is fresh except (yes) the diced/crushed tomatoes and jalapeno peppers. It is rich, very satisfying and seriously who doesn’t like freshly seared steak? This recipe is from my restaurant archives. I have made chili with beans and used to consider them healthy but not anymore and not for this recipe. Instead of beans we are using Pulled Pork and before you lift up your nose think about it…pork is used in all kinds of chili recipes everywhere. Believe it or not it actually thickens the base.
Partner this low carb firehouse fresh steak chili with some Mexican Cornbread or Keto Pork Rind Wraps and you have yourself one terrific meal.
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- 2 Cans Diced Or Crushed Tomatoes
- 2 C Water
- ½ Medium Small Diced Onion
- 2 T *Chili Powder (I Use A Mild Ancho Or Pablano Powder)
- 2 T Minced **Pickled Jalapenos (No Carrots Or Onions)
- 2 t Crushed Garlic
- 6 Oz Chopped Pulled Pork
- ¼ t Chipotle Powder (Depending On Your Heat Tolerance)
- 1 t Salt
- 1½ Lbs ¼” Bite Size Sliced Sirloin Steak (I Actually Used Beef Tenderloin)
- 2 T Butter
- 12 Oz. Finely Grated Cheddar Cheese (Or Cheese Of Choice)
- 1½ C Diced Fresh Tomatoes
- ½ Medium Onion Minced
- ¾ C Sour Cream
- Dump all ingredients (except toppings) in large saucepan, cover, and slowly heat to simmer until onions become translucent and sauce begins to thicken just a bit.
- You may or may not need to add additional water.
- Taste, add salt and/or adjust spices to your liking.
- Put skillet on high heat, add 1 T butter until well browned, add ½ steak, and sauté quickly. Repeat.
- Alternative cooking for steak if you like rare meat: Cook steak as a whole & then slice.
- Put hot chili base in bowls and immediately top with cheese to melt.
- Top with fresh tomatoes, onions, 2 T sour cream, & the steak.
- Salt steak if wanted.
- 6 Servings
- 707 Calories, 43.7g Protein, 54.0g Fat, 11.5g Carbs 2.3g Fiber 9.2g Net Carbs
- Make sure your steak is room temperature.
- Pulled pork is included in nutritionals.
- *I use Spice Hunter chili powder blend as it has onion, garlic, cocoa, oregano, red pepper, cumin, cinnamon, & cloves with a balance I like and for sure, use your own favorite chili powder and adjust amounts as necessary.
- **I use Old El Paso or Embasa sliced jalapenos for nachos. I put scissors in the jar cut my peppers to mince-dice them. No muss no fuss and most importantly your hands stay clean.
- I originally used beans in the restaurant chili and you can certainly use them in place of the pork or…use both…or...neither.
- Another kind of off-the-wall pairing with chili is a hard boiled egg. I know it sounds kinda weird but it works.