Low Carb Chili Con Carne

Peel and dice the onion as well as the garlic clove.
 

Melt some butter in a large pot and add the onions.

Fry the onions for about 2-3 minutes over medium-high heat until translucent and then add the garlic and fry it for 1-2 minutes as well.
 

Now add the ground beef to the pot and fry it for about 5-6 minutes until brown.
 

Add the chopped tomatoes to the pot and let everything simmer for about 7-8 minutes, while you keep stirring.
 

While the tomatoes are simmering, prepare the vegetable broth.
To do this, dissolve a teaspoon of vegetable broth in hot water.

Add the vegetable broth and spices to the pot, stir well and let everything simmer without a lid for about 15-20 minutes until your chili con carne is reduced to the desired consistency.
 

Add the kidney beans and corn, stir well again, and serve the chili right after.
 

Fill your low carb chili con carne into an airtight container and store it in the refrigerator for up to 3 days.

The chili is also great for freezing and can be kept for up to 3 months!

To do this, fill it into an air-tight container or into a freezer bag (depending on how much chili you want to freeze), freeze it, and let it defrost overnight when you're ready to eat it.

Then reheat it in the microwave or in a pot.