Who says you can't eat brownies when you're on the keto diet?! These keto brownies are the best.

Why can't I eat regular brownies on keto?

Keto doesn't allow you to eat two main ingredients in traditional brownies: flour and sugar.

What makes these brownies healthy?

So much! We pack them with mashed avocados so they get a silky texture while packing in good-for-you fats. We also add some peanut butter, which will help deliver healthy fats and a nice nutty flavor.

What type of sweetener should I use for keto brownies?

We love using Swerve for these, either the granulated or brown sugar variety will do! We find that out of all the sugar replacement options out there, Swerve (erythritol) has the least noticeable aftertaste.

Made these? Let us know how they went in the comment section below!

YIELDS: 16 SERVINGS  PREP TIME: 0 HRS 15 MINS  TOTAL TIME: 1 HR 25 MINS

INGREDIENTS

• 4 large eggs
• 2 ripe avocados
• 1/2 c. (1 stick) melted butter
• 6 tbsp. unsweetened peanut butter
• 2 tsp. baking soda
• 2/3 c. keto-friendly granulated sugar (such as Swerve)
• 2/3 c. unsweetened cocoa powder
• 2 tsp. pure vanilla extract
• 1/2 tsp. kosher salt
• Flaky sea salt (optional)

DIRECTIONS

1. Preheat oven to 350° and line a 8”-x-8” square pan with parchment paper. In a blender or food processor, combine all ingredients except flaky sea salt and blend until smooth.
2. Transfer batter to prepared baking pan and smooth top with a spatula. Top with flaky sea salt, if using.
3. Bake until brownies are soft but not at all wet to the touch, 25 to 30 minutes. 
4. Let cool 25 to 30 minutes before slicing and serving.

Nutrition (per serving): 260 calories, 7 g protein, 11 g carbohydrates, 5 g fiber, 1 g sugar, 23 g fat, 9 g saturated fat, 570 mg sodium

This recipe is easy to make - chicken marinated in yogurt and spices and then served in a tomato cream sauce. You can either serve with rice or warm pita bread.


Prep Time: 30 min    Cook Time: 50 min    Total Time: 2 hs 20 min   Additional Time: 1 h   Yield: 4

Ingredients

• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons fresh ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 1 teaspoon salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon salt, or to taste
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• ¼ cup chopped fresh cilantro

Directions

Step 1

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.

Step 2

Preheat a grill for high heat.

Step 3

Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

Step 4

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 1 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Tip

You can use aluminum foil to keep food moist, cook it evenly, and make clean-up easier.

Ingredients

•     1 1/2 pounds salmon fillets
•     lemon pepper to taste
•     garlic powder to taste
•     salt to taste

•     1/3 cup soy sauce
•     1/3 cup brown sugar
•     1/3 cup water
•     1/4 cup vegetable oil

Directions

• Season salmon fillets with lemon pepper, garlic powder, and salt.
• In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
• Preheat grill for medium heat.
• Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Tip

Depending on your tastes, you can make this avocado salad smooth or chunky.

Prep Time: 10 min   Total Time: 10min

Ingredients

•     3 avocados - peeled, pitted, and mashed
•     1 lime, juiced
•     1 teaspoon salt
•     1/2 cup diced onion

•     3 tablespoons chopped fresh cilantro
•     2 roma (plum) tomatoes, diced
•     1 teaspoon minced garlic
•     1 pinch ground cayenne pepper (optional)

Directions

1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

A dish with a little spicy kick. Serve with rice and any of your favorite vegetable.

Prep Time: 5 m   Cook Time: 20 m   Total Time: 25 m

Ingredients

• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried parsley
• 4 boneless, skinless chicken breast halves
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 teaspoons garlic powder
• 3 tablespoons lime juice

Directions

1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
2. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes more, stirring frequently to coat evenly with sauce.

Tip

For easier clean up, to keep food moist, and cook it evenly you can use an aluminum foil.

I like being dramatic, so let's introduce this spectacular dish: Slow cooked, Texas-style pulled pork, served on a buttered and toasted oil


Prep Time: 15 m   Cook Time: 5 h   Total Time: 5 h 15 m

Ingredients

• 1 teaspoon vegetable oil
• 1 (4 pound) pork shoulder roast
• 1 cup barbeque sauce
• 1/2 cup apple cider vinegar
• 1/2 cup chicken broth
• 1/4 cup light brown sugar
• 1 tablespoon prepared yellow mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chili powder
• 1 extra large onion, chopped
• 2 large cloves garlic, crushed
• 1 1/2 teaspoons dried thyme
• 8 hamburger buns, split
• 2 tablespoons butter, or as needed

Directions

1. Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
2. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
3. Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

Notes

The pork can also be cooked on low for 10 to 12 hours.

Tips

You can use a slow cooker liner in your slow cooker for easier clean up

Serve jollof rice with fried plantains, For an extra special and authentic touch.


Prep time 25 mins            Cook time 1 hr 4 mins              Total time 1 hr 29 m

Ingredients

• 2 pounds chicken drumsticks
• 1/2 large onion, diced
• 1 (2 inch) piece fresh ginger root, peeled and thinly sliced
• 2 cubes chicken bouillon, crushed
• 2 cloves garlic, diced
• 1 tablespoon curry powder, or more to taste
• 1 teaspoon herbes de Provence
• freshly ground black pepper
• 1 pinch cayenne pepper1 cup water
• Rice:3 tablespoons vegetable oil
• 1/2 large onion, diced
• 1 (14 ounce) can tomato sauce
• 1 (14 ounce) can coconut milk1 teaspoon herbes de Provence
• 1 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper, or to taste
• 3 cups parboiled rice (such as Uncle Ben's®)
• 1 (10 ounce) package frozen mixed vegetables (carrots, corn, peas)

Plantains

• 4 ripe plantains, peeled and cut diagonally into 1/2-inch slices
• 1/2 cup canola oil for frying

Directions

1. Place chicken drumsticks in a large Dutch oven over medium heat. Add 1/2 onion, ginger, crushed bouillon cubes, garlic, curry powder, 1 teaspoon herbes de Provence, black pepper, and cayenne pepper. Mix well. Cook until chicken starts sticking to the bottom, about 5 minutes. Pour in water, mix, cover the pot, and bring to a gentle simmer; cook for 15 minutes. Remove from heat.
2. Transfer chicken to a baking dish using a slotted spoon. Strain cooking liquid through a fine-mesh sieve. Reserve 1 1/2 cups liquid. Discard solids.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Bake chicken in the preheated oven until no longer pink in the middle and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part should read 165 degrees F (74 degrees C).
5. Heat 3 tablespoons vegetable oil in a large pot over medium-low heat and cook 1/2 onion until soft and translucent but not browned, about 5 minutes. Add tomato sauce; cook and stir until slightly thickened and infused into the oil, 5 to 7 minutes.
6. Stir reserved chicken broth, coconut milk, 1 teaspoon herbes de Provence, salt, and pepper into the pot. Bring to a simmer; add rice. Cook, stirring often, until rice is almost tender, 15 to 20 minutes. Add frozen vegetables and continue cooking until rice is tender and creamy, about 5 minutes.
7. Heat 1/2 cup of canola oil in a nonstick pan over medium heat. Add plantains and fry on both sides until golden and crispy, about 2 to 3 minutes per side. Drain on paper towels. Garnish jollof rice with friend plantains and serve with chicken.

Notes:

If you can substitute coconut milk with plain water. This is another variation of jollof rice, with less calories.

Also, you can decide to grill the chicken or fry in oil until crispy. Either way, it's perfect.

Prep time 20 m        Cook time 30 m        Total time 1 h

Ingredient

• 2 cups white sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
3. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Notes
To keep food moist, cook it evenly, and make clean-up easier use an aluminium foil

Moist, not too sweet and delicious. Reduce the sugar by 1.4 cups, add more coconut extract by 0.4 tsp.

Prep time 15 mins     Cook time 1 hr 20 mins      Total time 1 hr 35 mins

Ingredients

• 1 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 3 cups white sugar
• 6 eggs
• 1 teaspoon coconut extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 2 cups flaked coconut

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
2. In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan.
3. Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.

ELDT notes & tip

Note
This cake recipe also does well baked in layers. Will make three 8 inch layers, or one 10 inch layer and one 6 inch layer. Reduce baking time if making as a layer cake, but keep the temperature the same. Test for doneness as indicated in recipe.

Tip
To keep food moist, cook it evenly, and make clean-up easier use an aluminium foil

Sugar cookies are my fav. They are crisp on the outside and really chewy on the inside.

Prep time 10 mins   Cook time 15 mins   Total time 25 mins 

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups margarine
• 2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1/4 cup white sugar for decoration
• Almond extract (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda, and salt; set aside.
2. In a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended. Roll the dough into walnut sized balls and roll the balls in remaining 1/4 cup of sugar. Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

ELDT notes

For easier cleanup/removal from the pan, use a parchment.

Prep time 15 mins   Cook time 35 mins    Total time 50 mins

Ingredients

• 1 cup butter, melted
• 3 cups white sugar
• 1 tablespoon vanilla extract
• 4 eggs
• 1 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 cup semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.


ELDT notes

To keep food moist, cook it evenly, and make clean-up easier use an aluminium foil

It is delicious, rich, and fresh. The tomato sauce in this recipe can be used for anything and the amounts of flavors can be adjusted. Serve this dish with a French baguette.


Prep time  30 m    Cook time 30 m    Total time 1 h

Ingredients

• 1 pound lean ground beef
• 4 cloves garlic, minced, divided
• 1/4 cup finely chopped onion, divided
• salt and pepper to taste
• 3 roma (plum) tomatoes, diced
• 1 teaspoon dried parsley
• 1/2 teaspoon ras el hanout (optional)
• 1/2 cup water

Directions

1. Combine the ground beef with half of the minced garlic and a tablespoon of chopped onion. Mix with your hands until fully incorporated. Shape the meat mixture into 1 1/2-inch oblong patties; you should have 12 to 14 meatballs.
2. Heat a skillet over medium-high heat. Brown the patties in batches until they are crispy on both sides and are no longer pink in the center, about 10 minutes. Set the meatballs aside in a rimmed serving dish and repeat with the remaining patties.
3. Reduce the heat to medium and stir in the remaining chopped onion. Add salt and pepper. Cook the onions in the drippings, stirring constantly, until the onion has softened and turned translucent, about 5 minutes. Stir in the remaining half of the garlic and cook for 30 seconds.
4. Stir in the roma tomatoes, dried parsley, ras el hanout, and water. Cook until the tomatoes are soft, about 5 minutes. Pour the tomato sauce over the meatballs and serve.

ELDT notes

Halal beef is butchered according to religious law, similar to Kosher beef. You may use regular ground beef in this recipe.

Ras el hanout is a spice blend common throughout North Africa. It's available from some grocers and specialty purveyors, or you may try this Ras el Hanout recipe.

Prep time 5 m   Cook time 40 m    Total time 3 h 45 m

Ingredients

• 1 eggplant
• 1/4 cup lemon juice
• 1/4 cup tahini
• 2 tablespoons sesame seeds
• 2 cloves garlic, minced
• salt and pepper to taste
• 1 1/2 tablespoons olive oil

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
3. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.

ELDT notes

Use an aluminium foil to keep food moist, cook it evenly, and make clean-up easier.

This recipe is for my Garlic lovers. The more the garlic, the better for the garlic lovers of the world!

Prep time 5 m     Cook time 20 m    Total time 25 m

Ingredients

• 1 (8 ounce) package ange
• l hair pasta
• 1/2 cup butter
• 2 cloves garlic, sliced
• 1 1/2 pounds shrimp, peeled and deveined
• 1/3 cup white wine
• 3/4 cup dry bread crumbs
• 3 tablespoons grated Parmesan cheese

Directions

1. Bring a large pot of salted water to a boil. Add angel hair pasta and return pot to boil. Cook until al dente. Drain well.
2. In a large saucepan, melt butter, saute garlic until tender, remove garlic and discard. Add shrimp and cook until colored pink. Stir in white wine. The bread crumbs are used as thickening, so stir in a little at a time until desired thickness is reached.
3. Serve shrimp over angel hair pasta, sprinkled with Parmesan cheese.

Prep time 15 mins    Cook time 15 mins     Total time 30 mins

Ingredients

• 3 cups diced cooked rotisserie chicken
• 2 (8 ounce) packages cream cheese, softened
• 3/4 cup hot pepper sauce (such as Frank's RedHot)
• 1/2 cup shredded pepper Jack cheese
• 1/2 cup blue cheese dressing
• 1/2 cup crumbled blue cheese
• 1/2 teaspoon seafood seasoning (such as Old Bay)
• 1 pinch cayenne pepper, or to taste
• 2 tablespoons shredded pepper Jack cheese
• 1 pinch cayenne pepper, for garnish

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Combine chicken, cream cheese, hot pepper sauce, 1/2 cup pepper Jack cheese, blue cheese dressing, crumbled blue cheese, seafood seasoning, and cayenne pepper in a large bowl.
3. Transfer chicken mixture to a 9-inch round baking dish and sprinkle with 2 tablespoons pepper Jack cheese.
4. Bake until lightly browned, 15 to 20 minutes. Remove from oven and garnish with cayenne pepper.

ELDT notes

To keep food moist, cook it evenly, and make clean-up easier use an aluminium foil.

Prep time 10      Total time 10m

Ingredients

• 1 jicama, peeled and cut into bite-sized pieces
• 4 tablespoons fresh lime juice (you can use lmon juice, if you don't have fresh lime juice)
• 2 tablespoons chili powder
• 1 Cucumber

Directions

1. Arrange the jicama on a platter.
2. Slice the cucumber. 
3. Sprinkle the lime juice and chili powder over the jicama. 
4. Serve immediately.

Prep time 20 mins   Cook time 20 mins    Total time 40 mins

Ingredients

• 2 tablespoons butter
• 2 tablespoons minced green onion
• 1 cup cooked crabmeat, finely chopped
• 1/2 cup dry bread crumbs
• 1/4 cup shredded Monterey Jack cheese
• 1 egg, beaten
• 1 teaspoon lemon juice
• 1/2 teaspoon dried dill weed
• 1/2 cup butter, melted
• 1 1/2 pounds fresh button mushrooms, stems removed
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup dry white wine

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
3. Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
4. Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.

ELDT notes

To keep food moist, cook it evenly, and make clean-up easier an aluminium foil cam be used.

The lemon cake is a real classic. It's easy to prepare and looks just as incredible as it tastes.

Preparation time 20 min.               Bake time 50 min.

Ingredients

• 3 lemons (zest)
• 4 tbsp lemon juice (divided)
• 2 eggs
• ½ cup corn flour
• 1 cup flour
• 2 tsp baking powder
• 4 tsp yogurt
• ¾ cup confectioner’s sugar

Directions

1. Beat soft butter, sugar, and vanilla sugar until creamy. This step is important and shouldn’t be skipped. Add lemon zest and part of the lemon juice, and mix. Add eggs individually and mix well after each egg. The batter should now be creamy and beige or light yellow. It’s best to use free-range eggs, as they are better for the hens and give a nicer color to the cake.
2. Mix corn flour, flour, and baking powder in a second bowl. Sift flour and baking powder first. Instead of flour, you can use ground almonds or hazelnuts (the gluten-free alternative). Add dry ingredients to butter mixture and mix well. Add yogurt with a cooking spoon. The batter should be light and fluffy, but not runny, similar to the consistency of Nutella.
3. Grease cake pan (I used a small 18-cm round one) and pour batter into pan. Bake approx. 50 min. at 170°C/350°F. As temperatures can vary from oven to oven, use wooden skewer to test cake for doneness. If skewer comes out dry, cake is done.
4. Prepare icing while cake is baking. Sift confectioner’s sugar and mix well with part of the lemon juice. Best to use a teaspoon or small whisk. Pour icing over cake when it’s still warm and decorate as you fancy. I used lime zest. Enjoy!

Raggmunk is very similar to latke potato. The difference here is that they are served with bacon and served quintessentially Swedish lingonberry jam.


Cook time:   30 min Bake time: 20 min Servings: 4

Ingredients

• 3½ oz Bacon
• ⅝ cup whole milk
• 1 egg
• ¾ cup flour
• 1½ lbs floury potatoes
• ½ stick unsalted butter,
• lingonberry jam (for serving),
• parsley (for garnish),
• salt

Utensils needed: parchment paper, bowl (large),whisk, fine sieve, peeler, grater, frying pan (large), spatula, cutting board, fillet knife

Directions

1. Preheat the oven to 1600C. Place the bacon on a baking tray lined with parchment paper. Bake in the oven for approx. 20 min or until crispy.
2. In the meantime, whisk milk and egg together in bowl. Sift flour into the bowl. Next, peel and grate the potatoes into the flour-mixture. Season with salt. Mix well until a batter forms.
3. Melt butter in a pan over medium heat. ad spoonfuls of potato pancake batter into pan. Fry pancakes for approx. 4 min on either side, until golden and the potato is cooked.
4. Finely slice parsley for serving. Top potato pancakes with bacon, lingonberry jam and parsley. Enjoy!

Add cumin, coriander, a dark beer and a spoon full of peanut butter. It sounds strange, but you just want enough of the nutty flavor, it helps to bring out the beans ' flavors. Also add hot sauce. Severed over lime chips toped with black sour cream, cheese and black olives. It was almost a gormet natchos, not a chili, but the word chili is different everywhere.

I think I'd take the lid off for an hour, too much liquid or add a little less broth, or even less beer, you can always drink what you don't use, right.


Prep Time 10 m  Cook Time 10 h  Total Time 10 h 10 m


Ingredients

• 1 1/2 pounds pork loin, cut into 2 inch strips
• 1 small onion, coarsely chopped
• 1 small red bell pepper, coarsely chopped
• 3 (15 ounce) cans black beans
• 1 (16 ounce) jar salsa
• 1/2 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 1/2 bottle of beer

Directions

1. Combine pork loin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to Low and cook for 8 to 10 hours.
2. Break up pieces of cooked pork to thicken the chili before serving.

Little-notes

For easier clean-up, try using a liner