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Low Carb Conductor Chili

Low Carb Conductor Chili

Warm and comforting, we took our low carb chili that was featured on our Keto Frito Pie, and turned it into a new household staple using our fall seasonal: Butternut & Rosemary bone broth (formerly Conductor)!

Featuring butternut squash, smoky chipotle pepper, and rosemary, it was a no brainer changing our low carb chili into a fall wardrobe with Butternut & Rosemary bone broth

Butternut squash contains a TON of Vitamin A, which can lead to healthier hair and skin. Rosemary can help improve digestion, enhance memory and concentration, and can help prevent macular degeneration. Chipotle peppers are known to help manage insulin levels in the body! 

So not only is this chili absolutely delicious, it's so nourishing and good for you. We topped it off with sour cream and smoked gouda cheese for an extra layer of smokiness! 

Low Carb Conductor Chili

10 servings | 280 calories | 18g Fat | 18g protein | 9g Total Carbs | 7g Net Carbs 

  • 1 Jar FOND Butternut & Rosemart bone broth
  • 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 Medium Green Bell Pepper, diced
  • 1 Large onion, diced
  • 4 Fresh Roma Tomatoes, diced
  • 28 ounces tomato puree 

Place one jar of Butternut & Rosemary bone broth 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 gently for another 30 minutes. The mixture will be thick! Taste for seasoning, and then serve!

Suggested garnish: smoked gouda cheese, sour cream, green onions and avocado. While this Chili is made without beans, you can easily add beans in to stretch this recipe even farther. 

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