Braised Beef Rib Chili with Ground Beef & Beans

Braised Beef Rib Chili with Ground Beef & Beans

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  • Posted: August 13, 2018 03:01

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  • Posted: August 13, 2018 03:01

    eldfluga

    >Sorry for the anti-climactic photo, but this was absolutely fantastic. You should make it. #Ingredients **Braised Chuck Ribs & Beef Stock** *Alternatively, you can skip this step and just substitute other meats or other cuts of beef, and any prepared broth or stock that you prefer. You will also need to substitute another fat for the beef fat (tallow) rendered from the ribs.* * 2.5 kilos beef chuck ribs (about 2 racks, ~5.5 lbs) * 5 beef bouillon cubes * 4 liters water (~17 cups) **Chili** * 690 grams shredded beef chuck ribs, from first step (~1.5 lbs) * 454 grams ground beef, 90% lean (~1 lb) * 3.5 liters beef stock, reserved from first step, or other prepared stock (~15 cups) * 175 grams beef fat, reserved from first step, or other oil/fat (~12 tablespoons) * 3 cans black soy beans (425 grams per can, ~15 oz) * 1.1 kilos tomatoes (~2.4 lbs) * 325 grams onion (~1 large onion) * 285 grams green bell peppers (~2 small peppers) * 50 grams jalapeño (~2 medium chilies) * 50 grams garlic (~10 medium cloves) * 5 beef bouillon cubes * 60 grams chili powder (~4 tablespoons) * 20 grams cumin (~4 teaspoons) * 10 grams paprika (~2 teaspoons) * 10 grams onion powder (~2 teaspoons) * 5 grams garlic powder (~1 teaspoon) * pepper, to taste * salt, to taste * 20 grams coconut flour (~3 tablespoons) * water #Method **Braised Chuck Ribs, Tallow, & Beef Stock** *This step can be skipped if you are substituting another meat for the braised ribs, though you may need to make stock separately, or use a prepared stock. You will also need to substitute another fat for the beef fat (tallow) rendered here.* 1. Preheat oven to 200° F (93° C). 2. In a dutch oven or other oven-safe stock pot, combine beef ribs, 5 bouillon cubes, and 4 liters of water. 4. Braise in the oven for 8-12 hours, until the ribs are completely cooked and very tender, and the meat has pulled away from the bones. 5. Separate the rib racks from the stock; set the stock aside in the fridge, to cool. 6. Remove the bones from the rib racks and shred the meat. You should be able to remove the bones cleanly by gently pulling on the ends. 7. When the stock has cooled and the fat has solidified on the surface, separate and reserve the fat. It will be used later when preparing the chili. **Chili** 1. Dice the onions and bell peppers and set aside. 2. Mince the jalapeños and garlic and set aside. 3. Puree the tomatoes in a food processor (blender or food mill would also work) and set aside. 4. Rinse the black soy beans and set aside. 5. Heat a few tablespoons of tallow to sizzling in the stock pot you will be preparing the chili in. 5. Break up the ground beef into the hot tallow and season with salt (I started with about a tablespoon). 6. Fry the ground beef in the tallow until the meat is browned and the juices have evaporated. 7. Add another tablespoon of tallow, along with the chopped onions, and sauté until browned. 8. Add the chopped bell peppers, and continue sautéing until softened. 9. Add another tablespoon of tallow, along with the minced garlic and jalapeño, and sauté until fragrant. 10. Add 2 more tablespoons of tallow, and all of the spices, and sauté until the spices are fragrant. 11. Add beef stock and mix well, scraping the bottom of the pan, to pick up any fond. 12. Add pureed tomatoes, rinsed soy beans, and 5 beef bouillon cubes. 13. Bring to a boil, to dissolve bouillon cubes, then taste for seasoning, and add salt if needed. 14. Simmer for 15-20 minutes, until tomatoes are broken down and soft, and chili has reduced slightly. 15. Add the shredded chuck rib meat to chili. 16. In a separate bowl, combine the coconut flour with enough cold water to form a wet paste, then add 1-2 cups of liquid from the chili, to create a very pourable slurry. 17. Add coconut flour slurry to chili, stirring constantly, and bring to a boil. 18. Simmer 10 more minutes, to reduce and thicken. 19. Check seasoning, and make any final adjustments with salt and pepper, to-taste, and serve with a selection of toppings: * grated cheese * sour cream * chopped avocado * chopped cilantro * diced chilies * diced onion * crumbled low-carb tortilla chips #Macros, per 100 grams *A 2-ladle bowl is roughly 200 grams, but you should weigh your own ingredients and servings if you track macros closely.* * **Calories:** 145 * **Protein:** 10.51 grams * **Fat:** 9.31 grams * **Net Carbs:** 2.68 grams * **Total carbs:** 5.21 grams * **Fiber:** 2.54 grams Full nutrition breakdown can be viewed **[here.](https://imgur.com/a/QBUkGdq)**