Ingredients:

  • 1 Tbsp Olive Oil or Avocado Oil
  • 1 medium Yellow Onion, diced finely
  • 1 medium Green Bell Pepper, diced finely
  • 3 cloves Garlic, minced
  • 5 lbs Ground Beef (85-90% lean)
  • 1/4 cup Tomato Paste
  • 1/2 cup Beef Broth (low sodium)
  • 2 Tbsp Apple Cider Vinegar
  • 1 Tbsp Dijon Mustard
  • 2 Tbsp Erythritol/Monk Fruit Blend (keto sweetener)
  • 1 tsp Smoked Paprika
  • 1 tsp Chili Powder (mild)
  • 1 tsp Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • Large Butter Lettuce Leaves (for serving)

Instructions:

  1. Heat oil in the skillet over medium heat. Add the diced onion and green pepper. Sauté gently until softened and translucent, about 5–7 minutes.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Add the ground beef to the skillet. Break it up with a spoon. Increase heat to medium-high and cook until the beef is fully browned and no pink remains (about 6–8 minutes).
  4. Once browned, carefully tilt the skillet and drain off the excess rendered fat.
  5. Push the beef to one side. Add the tomato paste to the cleared spot and cook it directly on the heat for 1 minute, stirring constantly to concentrate the tomato flavor.
  6. Stir the smoked paprika and chili powder directly into the tomato paste and beef mixture. Cook for 30 seconds until aromatic.
  7. Deglaze the pan by pouring in the beef broth and scraping up any brown bits. Stir in the Apple Cider Vinegar, Dijon mustard, and keto sweetener.
  8. Bring the mixture to a gentle simmer. Reduce the heat to low, cover partially, and let it bubble gently for 10–15 minutes until the sauce thickens slightly and the flavors marry.
  9. Remove the lid and stir well. Taste and adjust the salt and pepper, adding more ACV or sweetener if needed to balance the flavour profile.
  10. Remove from heat and let the mixture rest for 5 minutes (it will thicken further as it cools). Serve hot in large lettuce cups, or spooned over toasted chaffles or keto buns.