is tommy's chili keto friendly How to make keto chili (easy low-carb recipe & tips)
I just discovered a recipe that is an absolute must-try for all chili lovers out there! It’s called Tommy’s Chili and it’s a copycat version of the signature beef chili from a restaurant called Tommy’s. I’m telling you, folks, this chili is out of this world! First, let me tell you a little bit about the restaurant that inspired this recipe. Tommy’s is a popular fast-food chain in Los Angeles that has been serving its famous chili burgers since 1946. The chain has been featured in numerous food shows and magazines, and it’s not hard to see why. The chili is what sets Tommy’s apart from other fast-food restaurants. Now, back to the recipe. The copycat version of Tommy’s Chili is so spot on that you might as well be eating at the restaurant itself. The chili is made with ground beef, onions, garlic, and a blend of spices that give it its signature flavor. The secret ingredient, though, is the beef broth. It adds a depth of flavor that is hard to replicate. To make the chili, start by browning the ground beef in a large pot. Add the onions and garlic and sauté until they are tender. Then, add the spices - chili powder, cumin, paprika, and oregano - and stir until everything is well combined. Lastly, add the beef broth and simmer the chili for about an hour, or until it reaches your desired thickness. Now, here’s a little twist that I like to add to the recipe - I top the chili with a slice of American cheese right before serving. It may sound strange, but I promise you, it takes the chili to a whole new level of deliciousness. The cheese melts and creates a creamy layer on top of the chili that is heavenly. To serve the chili, ladle it into bowls and top with some chopped onions, shredded cheese, and a dollop of sour cream. I like to serve mine with a side of cornbread, but you can also enjoy it with some tortilla chips or crackers. That’s it, folks - a simple yet delicious recipe that will satisfy your chili cravings. Give it a try and let me know what you think. I guarantee it will become a staple in your recipe collection.
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