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I love the idea of being a locavore, I really do. It all makes so much sense to eat more locally in order to cut down on the transportation of food and the subsequent greenhouse gases. So I do my best to patronize local farmer’s markets in the summer months and keep my eye on what’s grown locally in our various grocery stores. After all, why buy peppers or lettuce from Mexico when I can support local farmers and help the environment in one go? But here’s the problem, at least for me. I live in a part of the world where the growing season is rather short and many of my favourite foods don’t grow at all. So the question becomes, can one be a part-time locavore? A seasonal locavore?
I suppose locavore-ism (locavorality? locavorability?) is not an all-or-nothing proposition. If the ultimate purpose is to cut down on greenhouse gas emissions, then perhaps being conscious of what I buy and where it is grown without giving up some of my non-local favourites is all anyone can really ask of me. What is it, exactly, that I am so unwilling to give up? Well, avocados for one thing. I love them dearly and would eat one every day, if I could. If avocados grew locally, I would plant two or three trees in my yard and eat them morning, noon and night. I love them that much, I really do. I promise you this – if modern science ever finds a way to grow avocados in Massachusetts, I will become a full-time, diehard locavore.
Without question, one of the best ways to eat avocado is in guacamole. Having lived in Arizona for five years, I fancy myself something of a guacamole connoisseur. I’ve had my share of ho-hum guac, but truth be told, even bad guacamole is a far sight better than some things I can imagine. The combination of avocado, garlic and jalapeno is just THAT good, you really can’t mess it up too badly. But some are, inevitably, better than others. My husband makes a mean guacamole with lots of spice and garlic, and we’ve both been known to overindulge when he makes it.
The idea of using the flavours of guacamole in a soup just came to me one day last week and I had to make it as soon as I could. I’ve had avocado soups before, and they were lovely. As the weather heats up, cold soups are a wonderful way to enjoy fresh produce without having to cook. And they really make a wonderful appetizer or side dish with BBQ and other grilled meats. I took a pretty basic guacamole recipe, increased the garlic and the jalapeno, pureed it with some chicken stock and stirred in some cream. After an hour chilling in the fridge, it was ready to eat.
The Results: There really was no way for me to go wrong here. If you like guacamole, you’ll like this soup, it’s as simple as that! We ate ours with some grilled steak and some salad, and it was a wonderful meal. The soup is velvety and creamy, and quite rich so a little goes a long way. You could use your favourite guac recipe, but I will share how I did mine and you can modify as you see fit. Increase or decrease the seasonings and heat as you like, it’s up to you.
Like real guacamole, this soup is best eaten very fresh. More than 24 hours sitting around, and it takes on that brownish appearance of day-old guac. Some soups get better after a day or so for the flavours to marry, but this is not one of them. I’d recommend eating within 24 to 48 hours of making it.
Chilled Guacamole Soup
2 ½ cups low-sodium chicken broth, divided
2 avocados, peeled and pitted
2 cloves garlic, coarsely chopped
1 jalapeno, seeded and coarsely chopped
¼ cup red onion, chopped
1 tablespoon lime juice
1 tablespoon fresh cilantro, chopped
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon cayenne
¼ cup whipping cream
2 tablespoon sour cream
6 tablespoon cheddar cheese, shredded
In a food processor combine 1 cup of chicken broth with avocados, garlic, jalapeño, onion, lime juice and cilantro. Puree until smooth. Add remaining 1 ½ cups broth, salt, pepper and cayenne and blend. Transfer mixture to a large bowl and stir in whipping cream. Cover and chill for at least 1 hour and up to 12 hours.
Divide soup among 6 bowls. In the center of each bowl, dollop 1 teaspoon (5 mL) of sour cream. Sprinkle each with 1 tablespoon shredded cheese.
Serves 6 (½ cup servings). Each serving has a total of 7g of carbs and 2g of fiber.
Keto Short Rib Chili
Bean-free keto chili made with braised beef short ribs. So easy to make and the perfect low carb comfort food. This keto chili recipe is paleo, dairy-free, and Whole 30 approved! And it can be made ahead and frozen so it’s ideal for keto meal planning.
There’s a definite chill in the air. Can you feel it? Well, maybe not in some parts of the country, but here in the Pacific Northwest, autumn is on its way, if not already here.
The best part of fall is the comfort food and there is no food more comforting than this short rib chili. Well, maybe my Shrimp and Bacon Chowder. Or perhaps my keto Cream of Mushroom Soup. And my Buffalo Chicken Soup is also pretty darn spectacular.
But this keto chili recipe definitely makes the short list.
Chili is and always has been one of my favorite foods, because even not very good chili is pretty darn comforting when you’re cold and hungry. How can you go wrong with meat cooked slowly in rich spices and a thick tomato broth? You can’t, that’s all. You can’t go wrong.
And the crazy part is that while I make chili all. the. time, I don’t actually have a good keto chili recipe here on All Day I Dream About Food. Until now, that is.
What makes the best keto chili?
Well, what really makes good chili is a matter of opinion and taste. And probably a few feuds as well. Everyone has their own take on the best way to make chili.
In my experience, a slow simmered chili recipe is best, as it allows the flavors to develop and intensify over time. So don’t be fooled by promises of “fast and easy”. Good chili is usually easy to make but it takes time to cook.
Keto chili should be devoid of any higher carb items like beans, though. That goes almost without saying, because beans are high in carbs and many consider them inflammatory. Onion needs to be kept to a minimum as well, since it’s surprisingly high carb.
Tomato sauce, paste, and puree can also send the carb count up if used too liberally. I like to keep my chili to less than 5g total carbs per serving, so I use a single can of diced tomatoes. Fire roasted tomatoes help bring out the best flavor.
But the focus of a good keto chili recipe should always be the meat and the spices. Use beef with a high percentage of fat for a satisfying meal, and be generous with the chili, cumin, and garlic.
Can you make keto chili ahead of time?
I find myself wanting to answer this question with a smart ass comment like “Is the pope Catholic?”. Because chili is perhaps the best make ahead meal on the planet.
It’s one of those dishes that seems to actually get better when it’s eaten the next day or even a few days later. And one of the benefits of keto chili is that there are no beans to get mushy as they sit and soften. So it’s just as good or better than the day you made it.
So go ahead and make a huge pot of this short rib chili. This particular recipe serves 10 people. Let it cool to room temperature and then split it up however you see fit. You can do individual servings, or portion it out for your family size.
The chili can be refrigerated for up to 4 days or frozen for up to 3 months. We froze our leftovers back in May and I just fed my family the second portion about a month ago!
Because it contains acidic ingredients like tomatoes, I recommend storing in glass containers if you have them. If not, good BPA-Free tupperware works too.
Tips for making Short Rib Chili
Short ribs are ideal for comfort food dishes like this, because they are fatty and rich, and become incredibly tender with slow braising.
Always brown the ribs first: This step adds 10 minutes or so, but it’s worth it. Browning the meat in lard or oil helps bring out the best flavor, before the liquids are added. Otherwise, you are essentially just eating stewed meat. Transfer the ribs to a plate while making the rest of the chili.
Sweat the onions and other veggies: While I do keep the onion to a minimum, it definitely helps add flavor. So add the onion and green pepper to the pot and sauté in the oils and fats with a little bit of salt. This will help them release their juices and flavor.
Add the spices into the hot oil: Before adding any liquids into the pot, you want to briefly sauté the garlic, jalapeño, and spices in the hot oil. This enhances and intensifies the flavor.
Adjust the heat to your liking: My husband and I like our chili pretty spicy but our kids have more tender palates. So we keep the heat at a medium level. I always add the seeds from the jalapeño but you can leave them out if you want less spice. You can also leave out the cayenne. Or you can add more jalapeño and cayenne too.
Now add the liquids and the meat: Once the spices and garlic are fragrant, stir in the diced tomatoes and broth and bring to a simmer before adding the meat.
Slow braise in the oven: You’re looking at a good two to three hours of cooking, but this time is completely inactive. You can be doing lots of other things during this time. Slow braising makes the meat from the short ribs fall off the bone and shred more easily.
Doesn’t this keto short rib chili sound like the perfect comfort food?
Check out my Keto Soups & Stews cookbook for more delicious comfort food recipes.
Keto Short Rib Chili
Bean-free keto chili made with braised beef short ribs. So easy to make and the perfect low carb comfort food. This keto chili recipe is paleo, dairy-free, and Whole 30 approved! And it can be made ahead and frozen so it’s ideal for keto meal planning.
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Course: Main Course
Cuisine: American
Keyword: keto chili, keto chili recipe, short rib chili
Prep Time: 15 minutes
Cook Time: 3 hours 25 minutes
Total Time: 3 hours 40 minutes
Servings: 10 servings
Calories: 428kcal
Ingredients
- 3 lb bone in short ribs
- Salt and pepper
- ¼ cup bacon fat, lard, or other high-heat oil
- ½ cup chopped onion
- 1 large green pepper chopped
- 2 cloves garlic minced
- 1 medium jalapeno pepper minced (leave the seeds in for more heat)
- 2 tablespoon chili powder
- 1 tablespoon cumin
- ½ teaspoon cayenne
- 15 ounce can fire roasted tomatoes
- ⅓ cup beef bone broth
Instructions
Preheat the oven to 300F and season the short ribs all over with salt and pepper.
In a large dutch oven over medium heat, melt the bacon fat or lard. Once hot, add half the short ribs and brown on all sides. Remove to a plate and brown the remaining short ribs. Transfer to the plate.
Add the onion and pepper to the pot, sprinkle with salt, and saute until tender, about 5 minutes. Add the garlic, jalapeno, chili powder, cumin, and cayenne, and cook another minute, until fragrant.
Stir in the roasted tomatoes and bone broth and bring to a simmer. Add the short ribs back into the pot, cover and transfer to the oven.
Cook 2 to 3 hours, until the meat is very tender. Remove the ribs, shred the meat and return the meat to the pot. Adjust salt and pepper to taste and serve with your favorite chili toppings.
Nutrition Facts
Keto Short Rib Chili
Amount Per Serving (1 serving = about 1 cup)
Calories 428
Calories from Fat 319
% Daily Value*
Fat 35.4g54%
Carbohydrates 4g1%
Fiber 1.2g5%
Protein 22.6g45%
* Percent Daily Values are based on a 2000 calorie diet.
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Nutrition Facts
Amount per serving
- Calories N/A
- Total Fat N/A
- Saturated Fat N/A
- Cholesterol N/A
- Sodium N/A
- Total Carbohydrates N/A
- Protein N/A
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