Hot chili without beans

Ingredients for 2 servings:

• 500 g minced meat, mixed
• 2 bell peppers, diced
• 2 carrots, peeled and grated
• 1 large onion(s), finely diced
• 2 garlic cloves
• 500 g tomatoes, chopped
• 1 pack of tomatoes, pureed
• 1 tsp chili powder
• 2 tsp paprika powder
• 200 ml chicken broth
• 1 tsp sugar
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Low carb, Dukan compatible

Sear the minced meat in a non-stick pan without oil until it’s crumbly and browned on all sides. Season with salt and pepper. I’m not sparing with the salt, as minced meat practically eats up the salt. I can do without the oil, as the mixed minced meat contains enough fat for frying. Then keep it warm in the oven. Sauté the carrots, bell peppers, onion, and garlic in a large pot with oil for about 5 minutes, add the spices. Add the chopped tomatoes and the passata, then add the sugar and the chicken stock. Bring to a boil, then simmer uncovered over low heat for about 15 minutes. Then add the minced meat, bring to a boil again, and simmer for another 5 minutes. Season to taste; I usually add more chili, salt, sugar, and paprika, but this depends on taste. After the chili is in the plates, I always add a spoonful of yogurt to each plate to round out the flavor. Konjac rice is also served.