Keto “Frito” Pie featuring EPIC Chili Lime Pork Rinds!
Down in Texas people love their Frito Pie, we've made a nourishing version with bone broth that is virtually carbohydrate free with our favorite pork rinds. Baked not fried, these pork rinds are nourishing and help support the nose-to-tail stewardship that is better for us and for our world. Not to mention it is delicious!
Keto Frito Pie with Bone Broth
1 jar of FOND Bone Broth “The Spur”
3 Medium Dried Ancho Chiles
2 pounds 80/20 ground beef
3 TBS Chili Powder
2 TBS Garlic Powder
1 TBS Cumin
Salt & Pepper to taste
1 Green Bell Pepper, diced
1 Large onion, diced
4 Fresh Roma Tomatoes, diced
28 ounces tomato puree
1 ounce Monterrey Jack Cheese
1 serving Epic Chili Lime Pork Rinds
For the Frito Pie
Place one jar ofThe Spur into a small sauce pot and let it come up to a boil. As soon as it does, add in the dried ancho chiles and remove from the heat and allow these to steep for a minimum of 30 minutes to rehydrate.
Place all the broth and the ancho chiles into a blender and pulse until everything is blended. Keep to the side.
In a large stew pot on medium heat, add in the ground beef and begin to brown it. Add in all the spices so they cook with the meat and deepen in flavor. Then add in the onion, green bell pepper, and Roma tomatoes and allow this to cook for another 10 minutes.
Add in the broth and ancho chile mixture, and scrape any bits from the bottom of the pan.
Add in the puree tomatoes, stir well, and cover. Turn the heat down to low, and let this cook for another 30 minutes. The mixture will be thick! Taste for seasoning, and then serve!
Calories 280, Carbs 9 grams, Fat 18 grams, Protein 18 grams