Combine the ground beef, onions, peppers and garlic in soup pot or Dutch oven and sauté until ground beef is browned. Drain fat.
Add spices, Worcestershire, ketchup, tomato sauce, tomato paste and water to pot. Stir to combine and simmer for 30 minutes.
Using a potato masher, mash chili in pot. This gives the chili a nice thick consistency instead of a soupy chili. Continue to simmer for 10 minutes.
Rinse and drain soybeans. Add to chili and simmer for 5 to 10 more minutes. Serve with shredded cheese and sour cream or other preferred toppings.
Notes
Net Carbs per serving: 9 gramsTotal Carbs: 13 grams*This is calculated with a can of the black soybeans which are optional.*All nutrition information is approximate. Please read and use your own labels for more precise information. We provide these recipes to give you options for food choices on a Keto or Low Carb diet, it is YOUR responsibility to manage your individual daily macros.Notes/Tips:• I used a chop wizard on the onion and pepper. I love it because it is fast, but even more so because it everything exactly the same size which lends itself to the texture of the chili.• I constantly adjusted the seasoning to MY tastes but these were my original ratios.• I’ve found that 80/20 beef is my preference for this recipe.• While it was good day of, it seemed to mellow and improve on the 2nd day.