Spicy Buffalo Chili Dip

Spicy Buffalo Chili Dip
Authored By Chef Sarah Steffans 0 Comment(s)

Spicy Buffalo Chili Dip

Serves 12



 1 lb. of sirloin, diced 

1 medium red onion, peeled and diced

1 14-ounce can of fire-roasted diced tomatoes

1 6-ounce can of tomato paste

1 jalapeno, seeded and minced

1 tsp. sea salt

1 tsp. garlic powder

1 tsp. smoked paprika

½ tsp. red pepper flakes

½ tsp. cayenne pepper

1 medium avocado, diced

2 whole scallions, minced



 Add all ingredients except avocado and minced scallion to an electric pressure cooker and cook on high pressure for 18 minutes with the steam valve closed.

 Once it has pressure-cooked for 18 minutes, allow the steam to release naturally for at least 15 minutes.

 Remove from the pressure cooker and stir in diced avocado and minced scallion.

 Serve with Real Ketones Chips.





Calories:  151

Carbs: 7

Net Carbs: 5

Protein:  10

Fat: 10



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