Big Boy Keto Chili Cheese Crunch Bowl

Get ready for a flavor explosion! This bowl packs seasoned ground beef chili, smothered in a ridiculously creamy cheddar cheese sauce, all piled high over crispy pork rinds. It's got that bold, comforting street-food vibe, completely keto-style, and ready to devour.

Ingredients

• Ground Beef (80/20)400 g
• Pork Rinds50 g
• Shredded Cheddar Cheese150 g
• Cream Cheese60 g
• Heavy Cream60 ml
• Chili Powder (sugar-free)1 tbsp
• Garlic Powder1 tsp
• Onion Powder0.5 tsp
• Sea Salt0.5 tsp
• Black Pepper0.25 tsp

Method

1. In a large skillet over medium-high heat, brown the ground beef. Drain any excess fat, leaving a little for flavor.
2. Stir in the chili powder, garlic powder, onion powder, sea salt, and black pepper. Cook for 1-2 minutes until fragrant.
3. Reduce heat to medium-low. Add 60ml of water or beef broth to the skillet with the beef to create a 'chili' consistency. Simmer gently for 5-7 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning if needed.
4. While the chili simmers, prepare the cheese sauce. In a small saucepan over medium-low heat, combine the shredded cheddar cheese, cream cheese, and heavy cream.
5. Stir constantly until the cheeses are fully melted and the sauce is smooth and creamy. Be careful not to overheat or boil.
6. To assemble, place the pork rinds in a sturdy bowl. Spoon the hot ground beef chili over the pork rinds, then generously top with the warm, creamy cheese sauce. Serve immediately for maximum crunch and flavor.