I'm converting this recipe to keto, looking for help/input.

I used to make this recipe all the time and am looking to add it to my meal prep inventory. I'm trying to see if there's any looming issues with the ingredients. I'm already striking the masa harina (I never added it anyways). I'm aware the mole paste has sugar, but it's adding 11 net carbs for the whole recipe, which is 8 servings. Below are the ingredients.

• 1 tablespoon cumin seeds
• 4 bacon slices, chopped
• 1 4-pound boneless chuck roast, trimmed, cut into 1/2- to 3/4-inch cubes
• 1 large onion, chopped (about 2 cups)
• 4 large garlic cloves, chopped
• 3 1/2 cups (or more) beef broth, divided
• 1/4 cup pure ancho chile powder*
• 1/4 cup Texas-style chili powder blend (such as Gebhardt)
• 1 tablespoon mole paste**
• 2 teaspoons (or more) salt
• 2 teaspoons apple cider vinegar
• 1 1/2 teaspoons dried oregano, crumbled
• 1/4 teaspoon cayenne pepper (optional)

Thank you in advance for your help!

EDIT: Adding instructions to the post from the original recipe, converted for the slow cooker I cook it on low until the meat starts to fall apart.

• Toast cumin seeds in heavy small skillet over medium heat until fragrant, stirring often, 4 to 5 minutes. Cool; grind finely in spice mill or in mortar with pestle.
• Sauté bacon in large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Sprinkle beef with salt and pepper. Working in 4 batches, sauté beef in drippings in pot until browned, about 5 minutes per batch. Transfer beef and most drippings to bowl with bacon. Add onion and garlic to pot. Sauté until onion begins to brown, about 5 minutes. Add 1/2 cup broth to pot. Bring to boil, scraping up browned bits. Return beef, bacon, and any accumulated juices to pot. Mix in ancho chile powder, Texas-style chili powder, mole paste, 2 teaspoons salt, vinegar, oregano, and cumin seeds. Add 3 cups broth; bring to boil. Reduce heat to very low and simmer gently uncovered until beef is very tender, stirring occasionally and adding more broth by 1/2 cupfuls if chili is dry, about 2 1/2 hours. Mix in masa by teaspoonfuls to thicken chili or add more broth by 1/4 cupfuls to thin. Season chili with salt, pepper, and cayenne, if desired. DO AHEAD: Can be made 3 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled. Rewarm over low heat.

submitted by /u/hotsaucefridge
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from Keto Recipes - Low Carb Recipes for Ketogenic Diets https://ift.tt/3inLyOw