Well, *almost* stovetop…it will need a little time under the broiler to melt the cheddar .
Stovetop Chili
4 portions // 734.9 calories, 53.1g fat, 7.5g net carbs, 61g protein
2 pounds free range ground beef
1 medium onion, diced
1 medium red bell pepper, diced
4 cloves garlic, minced
1 14.5-ounce can diced tomatoes, with juice
2 4-ounce cans Ortega diced green chilies
1 teaspoon ground cumin
4 chipotle peppers in adobo sauce
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3.3 grams instant coffee (I use 1 tube of Starbucks decaf Italian Roast)
1 teaspoon unsweetened cocoa powder
2 drops liquid stevia
2 cups shredded Kerrygold cheddar
Possible toppings: chopped avocado, green onions, sour cream
In a large cast iron skillet, brown the beef. Remove the and set aside. Add the onion, red bell pepper, and garlic to the pan and sauté until the onion is transparent.
Add the tomatoes, green chilies, spices, coffee, cocoa, and stevia to the pan, stirring for a minute. Then add the browned beef and continue cooking the chili over medium-low heat for 20–30 minutes until the flavors have mingled.
Sprinkle cheddar cheese over the top of the chili and run under a broiler until the cheese is melted and bubbly.
Serve topped with chopped avocado, chopped green onions, and/or sour cream.
Note: The macros for the chili don’t include these toppings.