So this keto chili recipe saved my weekday dinners. For real. One week, I was stressed out, trying to stick to my low-carb goals, but everyone else in the house, of course, was whining about wanting regular chili. Keto chili recipe for the win! I needed something bold, super easy, and not loaded with sugar. Plus, ideally, no one notices I’m sneaking in less carbs. Well, let me tell you, this one delivers big on flavor, and you seriously won’t miss the beans. Yup, you heard me. No beans. But still seriously hearty and delicious.
How do you make keto beef chili?
Okay, here’s how it goes. You start with a big pot. Grab some ground beef, cook it up until it’s browned. Don’t rush this part, because that’s where the magic happens flavor-wise. I sometimes add a tad of chopped onions (not too much, onions have carbs, dang it), and a couple of chopped green bell peppers. Once that’s sweated out and smells kitchen-filling amazing, I dump in garlic, chili powder, smoked paprika, a shake of cumin, and whatever hot spice I’m feeling brave enough to handle.
Next, tomato paste goes in, a can of diced tomatoes, and a cup of beef broth for that nice, rich flavor. Let it all simmer away. I give it at least 30 minutes to thicken, but if you forget about it for an hour? Even better. Oh, and I almost forgot—sometimes I sneak in a handful of chopped zucchini for extra bulk. Kids have never noticed. Top-secret stuff.
I tried this keto chili recipe for a football party, and everyone was shocked it was low-carb! Didn’t miss the beans at all. So good! – Jamie, Tennessee
Ingredients to make keto chili
Here’s what you need. Nothing fancy. No weird powders or expensive substitutes. Just tasty stuff right from your local market.
- 2 pounds ground beef (80/20 keeps it juicy)
- 1 medium onion, chopped (optional)
- 1 large green bell pepper, diced
- 3-4 garlic cloves, minced
- 2-3 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust for your heat tolerance)
- 6 ounces tomato paste
- 1 14-ounce can diced tomatoes (drain a little if they seem watery)
- 1 cup beef broth
- Salt and pepper to taste
- Optional: chopped zucchini, red pepper, even a chopped jalapeno if you love a kick
That’s it. Simple, right? If you want to get all fancy, some folks toss in a splash of hot sauce or a pinch of cinnamon (I thought this was weird, but surprisingly good!).
Tips to make the best recipe
Here’s where things get fun. My top tip for anyone making keto chili recipe: brown that beef hard. Like, almost let it get crispy on the edges. That crust is Big Flavor. Don’t drown your pot in tomatoes, or it’ll get watery and meh—let it simmer ‘til thick.
Don’t go nuts on onion if low-carb’s your goal. I’ve tried skipping it altogether with enough spices, and no one complained. Remember—season, taste, and then season again before serving because spices mellow as they cook.
And oh, do not skip letting it sit a little before digging in. Flavors need a tiny nap together—honestly, leftovers the next day hit restaurant-level good. For real.
If you want a thicker chili, grab a bit of shredded cheese and stir it through at the end. Super trick, totally works.
What do you serve with keto chili?
Got your keto chili recipe bubbling and ready? Here’s the fun part: what to serve on the side, because, let’s be honest, it’s about the whole experience.
- Fresh chopped cilantro or parsley on top: looks pretty, tastes fresh.
- A dollop of sour cream for that creamy zing.
- Sliced jalapenos if you like it wild and spicy.
- Shredded cheddar cheese sprinkled all over. Obvious choice, right?
Try scooping it up with pork rinds or cheesy chaffles for real, it’s kinda genius. Skip the regular cornbread—don’t even miss it.
Beef chili flavor variations
Let’s say you’re feeling wild this week, or someone in the house gets a wild hair and wants “something a bit different.” No biggie. This keto chili recipe is endlessly tweakable. Want it smoky? Try a few drops of liquid smoke or fire-roasted tomatoes. For a Tex-Mex thing, toss in a handful of chopped cilantro and even a squeeze of fresh lime right at the end—surprisingly bright!
Craving more umph? Add some cooked chorizo alongside the beef for a rich wow flavor. Or maybe you want it “meaty” beyond beef. Ground turkey, random leftover steak ends, or even pork sausage all work. I even tried a dollop of unsweetened cocoa powder once—sounds weird, but it deepens the flavor. Must admit, not everyone at my table was a fan, but hey, experiment away.
I’ve even topped leftovers with a fried egg for breakfast, and wow, talk about a killer start to the day. All about the adventure, honestly.
FAQs
Can you freeze keto chili recipe leftovers?
Absolutely, and they taste even better the next time. Just toss cooled chili in a freezer-safe container and reheat when you’re having one of those lazy days.
Is there a bean substitute I can use?
You totally can sub in diced eggplant, zucchini, or even small cauliflower florets. Keeps the chili chunky and hearty.
How spicy does this get?
Entirely up to you. Hold back on the cayenne and jalapeno if you like it milder, or double it if you’re in for some sinus-clearing action.
Can I make this in a slow cooker?
Definitely. Brown your beef first, then combine all the ingredients in your slow cooker for 4 to 6 hours. Easy peasy.
Do I have to use ground beef?
Nope! Turkey, pork, or even a mix works. All about using what you already have.
Time to Cozy Up with Chili
Okay, if you’re still not convinced, just trust me, this keto chili recipe is a weeknight hero. It’s fast, it’s filling, and everyone—yes, even the picky ones—goes back for seconds. Remember, flavor comes from those spices and the slow simmer. Grab your favorite toppings, get creative with your bowl, and let yourself actually enjoy your low-carb journey. Want more inspiration for low-carb living? Check out Diet Doctor’s keto chili roundup for awesome tweaks and ideas. Seriously, go make it, and tell me how it went!
Keto Chili Recipe
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 2–3 minutes until softened.
- Add the ground beef and pork. Break it apart and cook until no longer pink, about 5–6 minutes.
- Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute to toast the spices.
- Add the diced tomatoes, tomato paste, and beef broth. Stir well to combine.
- Bring the chili to a boil, then reduce heat to low. Cover and simmer for 30–40 minutes, stirring occasionally.
- Serve hot with optional toppings like sour cream, shredded cheese, or chopped green onions.