Mouthwatering Keto Chili

Put your ground beef into the saucepan. Turn on the heat to medium. Use a spatula or a spoon to break the beef into smaller pieces as it cooks. Also, toss in the diced onion and minced garlic. If you like green peppers, chop them up and add them too.

After the beef is brown and cooked, you can use a strainer to get rid of some of the extra fat if you want. But if you like the flavor, you can skip this step.

Add the beef broth, Rotel Tomatoes, crushed tomatoes, cumin, chili powder, salt/pepper, and curry powder (if you're feeling adventurous) to the saucepan. If you're using butter, toss it in, too.

Turn up the heat a bit and let everything come to a boil. It will start to bubble. Reduce to low heat and simmer uncovered for 1 1/2 to 2 hours or until chili reaches desired thickness. The chili will thicken as it simmers.

Lower the heat so it's just simmering. That means it's gently bubbling, not a rolling boil. Leave it like this for about 1 1/2 to 2 hours. The chili will thicken as it simmers, and all the flavors mix together to make it taste amazing.

After it's simmered for a while, taste a spoonful. If you want it spicier, you can add red pepper flakes and hot sauce. If it needs more salt or pepper, sprinkle some in.

If desired top each bowl with sour cream, grated cheese, and jalapenos.