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prep time
15 min
cook time
1 h 0 min
ready time
1 h 15 min
Low Carb Spicy Sausage Stew w Cheesy Broccoli
Hot, spicy, and Keto: this is the holy grail of yummy recipes for some! An extra-spicy, Colorado-style chili is made with chunky pieces of pork sausage in a rich, peppery, red sauce. You’ll be stewing the chili down into a blend of flavors made with whole guajillo and arbol chiles with whole yellow onion for some sweetness. Served on the side is a healthy dish of broccoli, which is simply roasted in your oven while the chili cooks. This Keto recipe includes liquid gold in the form of a very Keto-friendly cheese sauce. Pour your liquid gold over the broccoli for everyone’s favorite style of vegetable: smothered in cheese! You can keep both the chili and cheesy broccoli in your refrigerator for up to 5 days, but keep the chili, broccoli, and cheese sauce in separate containers. You’ll want to reheat them all separately before enjoying as lunch or dinner.
Serving Suggestions
Is your chili looking a little lonely? There are lots of Keto ingredients you can add on top of your spicy chili that can increase your Keto fats and help combat the heat. A simple dollop of sour cream will help you the most since dairy also is known for cooling spicy flavors. You can also top your chili with a Keto guacamole or some shredded cheddar cheese to melt on top. You can even take some extra cheese sauce from the recipe and pour a little into your chili!
Help! My Cheese Sauce Separated!
There are two opportunities for your cheese sauce to separate: during cooking and during reheating. If your cheese sauce separates while cooking on the stove, immediately reduce the heat to as low as possible. Add small amounts of very cold cream to the sauce while you whisk until it comes back together. If you are microwaving leftover cheese sauce, microwave the whole batch in 30-second increments, stirring between each one, until the sauce is reheated and smooth.
Jessica L.
Net Carbs
12 g
Fiber
3 g
Total Carbs
15.1 g
Protein
35.8 g
Fats
80.1 g
911 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Butter, unsalted
2 tablespoon
Cream Heavy Whipping
4 fl oz
Cheddar cheese
1.25 cup, shredded
Broccoli, raw
12 oz
Olive Or Extra Virgin Olive Oil
3 tablespoon
Salt
0.25 teaspoon
Black pepper
0.25 teaspoon
Chile Guajillo Dried
10 g
Chile Arbol Dried
1 g
Yellow onion
4 oz
Salt
0.25 teaspoon
Oregano, dried
0.5 teaspoon
Cumin, ground
0.5 teaspoon
Garlic powder
0.25 teaspoon
Olive Or Extra Virgin Olive Oil
3 tablespoon
Pork sausage
1 lb
Black pepper
0.25 teaspoon
Paleo Baking Flour
1 tbsp
Beef broth
1 cup
Beef broth
1 cup
Bay leaf
0.5 g
Recipe Steps
steps 7
1 h 15 min
Step 1
You’re going to prep a few items first before bringing the whole meal together. Make the cheese sauce for the broccoli by melting the butter in a small pot over low heat. Whisk the cream into the melted butter. Once the two fats are combined, bring the pot to a simmer. As soon as it reaches a simmer, reduce the heat to just below a simmer, and whisk in the cheddar cheese. Whisk until all the cheese is melted and you have a smooth, creamy cheese sauce. Set this aside at the back of the stove for later.Step 2
Prepare a large head of broccoli by cutting off the thick core and breaking the head up into chunky florets. The weight listed in the ingredients is the final yield of the broccoli after breaking it into florets. Arrange the florets on a well-seasoned sheet tray or one lined with parchment paper. Drizzle the olive oil over the broccoli, and use a pair of tongs to toss the broccoli on the tray. Sprinkle the salt and pepper over the broccoli and repeat the tossing process.Step 3
Turn on the oven to preheat to 350 degrees, but do not put the broccoli in the oven just yet. Instead, set the tray aside for later as well. Remove the stems of the dried chiles (about 2 guajillos and 1 arbol chile) and shake out any extra seeds inside. Add the chiles to a new small pot. Peel and cut a yellow onion into 1 or 2 large chunks, then add it to the pot. Fill the pot with water, and bring the pot to a boil on your stove. Once the water is boiling, let the ingredients cook until the chiles are rehydrated and the onion is soft and mostly translucent.Step 4
Take the pot off the stove and use a pair of tongs to transfer the chiles and onion to either a food processor or a good blender. Pulse the ingredients once or twice. Add about ¼ cup of the water used to boil the ingredients to your appliance along with salt, oregano, cumin, and garlic powder. Blend the ingredients until you have a thick and soupy base for your chili. You can blend in more of the chile water as needed and discard the remainder.Step 5
Save the chili base aside for later, and turn your attention to the ground pork. You may use either plain ground pork or ground pork removed from a sausage casing. Be wary that some stuffed sausages have extra carbohydrates that aren’t accounted for here. Pour the olive oil into the bottom of a soup pot, and break the sausage into chunky pieces in the oil with a wooden spoon. Heat the pot on medium-high heat as you season the pork with the pepper. Cook the pork until the pieces are browned on all sides. Turn the stove heat down to low and sprinkle the paleo flour over the pieces of sausage. Toss the sausage around in the pot while the flour cooks to a light golden color. Then, pour the first amount of beef broth into the pot. Stir the pot until the flour emulsifies with the broth. Place a lid on the pot and bring the liquid to a simmer, letting it cook down until it’s a thickened roux.Step 6
Pour the chile base from Step 4 into the pot, followed by the remaining beef broth and bay leaf. You shouldn’t need more than 1 or 2 bay leaves. Stir the ingredients together, cover the pot, and bring it all to a boil. At this point, you will also put the tray of broccoli in the oven to bale for 30 minutes. You may use your tongs to gently rotate the broccoli halfway through baking. When the broccoli is done after 30 minutes, set it aside for the final step of the recipe.Step 7
Once the chili is boiling, reduce the heat to a simmer while covered for 10-15 minutes. Then, remove the lid and leave the pot simmering openly until it reduces to a thicker chili. This can take up to another 15 minutes. When the chili is thickened, it is done and can be served in portions of 8-fluid ounces. Serve about 3 ounces of cooked broccoli with each bowl of chili. You can quickly reheat the cheese sauce in its pot on the stove to loosen it. Pour about 1 ½ ounces of sauce over each portion of broccoli.
