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This Keto Beef Chili recipe is super hearty and so flavorful! It’s an easy, low carb chili made without beans but packed with goodies. You can make this delicious dish on the stovetop or in the slow cooker, perfect for those chilly winter months!
Rich and satisfying, this easy homemade Beef Chili recipe is guaranteed to please the hungriest of people and is keto-friendly! Perfectly seasoned beef, blended with an abundance of warming spices, all in robust tomato beef broth – add this to your weekly meal rota, you will not be disappointed!
Looking for more, yummy keto recipes? Why not also try my Keto Tuna Salad Lettuce Wraps and my Keto Chicken Fajita Wraps!
why you’ll love this low carb chili recipe
- Loaded with warming spices. Garlic, cumin, paprika, chili powder, cayenne pepper, and herbs all come together to create a chili that’s packed with flavor.
- A rich broth. Beef stock forms the base of this mouthwatering broth, giving the chili a robust depth of flavor.
- An easy chili recipe. With minimal prep and kitchen staples, you can make this Keto Chili recipe on the stovetop or the slow cooker.
ingredients you’ll need to make this homemade chili
These are the ingredients you will need to make this healthy chili recipe. The full measurements are listed further down below.
- Olive Oil
- Garlic
- Onion
- Ground Beef
- Spices: cumin, paprika, chili powder, cayenne pepper.
- Ground Oregano
- Beef Broth
- Canned Diced Tomatoes
- Red Cheddar
- Salt and Pepper
- Toppings: sour cream, extra shredded cheese, chopped avocado, cilantro
how to make this keto chili recipe
on the stovetop
- First, cook your aromatics: In a Dutch oven with olive oil, add garlic and onion and sauté until vibrant.
- Cook the beef: Add in the ground beef, spices, and herbs. Brown for 10 mins.
- Next, add your wet ingredients: To the pot, add the diced tomatoes, then broth, and simmer for an hour.
- Finally, top with cheese then garnish with your favorite toppings.
how to make chili In the slow cooker
- First, cook the aromatics: In a skillet with oil, add your garlic and onions, then sauté.
- Next, brown the beef: Add the beef to the skillet and brown for 5-8 mins.
- Slow cook: Transfer to the slow cooker and all the rest of the ingredients, except for the cheese. Cook on LOW for 7-8 hours or on HIGH for 5-6 hours.
- Finally, garnish with cheese and your favorite toppings.
How to make this chili in an instant pot
- First, Place the instant pot into sauté mode. Add the oil to the pot and then add the garlic and onions until they are wilted and vibrant.
- Add the meat, spices, and herbs. Cook for 6-8 minutes until the beef is browned. You may drain any excess water.
- Next, add the rest of the ingredients (except the cheese) and stir together.
- Then, place the lid on the instant pot, make sure the valve is set to a sealed position and set it to “chili” mode. (you may also use the manual mode)
- Cook for 18-20 minutes and allow a natural release for about 10 minutes.
- Finally, open the Instant Pot. Stir and serve with your toppings.
recipe notes and tips
- Be sure to cook your aromatics low and slow, you want to release all the flavors of the onion and garlic, without burning them.
- Ideally, shred your own cheese. Pre shredded cheese is made with anti-caking agents, meaning it doesn’t melt as well.
- If you have time, you can make your ground beef even more tender by coating it in a mix of water, salt, and baking soda for 20 mins.
- If cooking on the stovetop, you can let the chili simmer for a bit longer for even deeper flavors.
- Cook the chili a day in advance for even more blending of flavors. Chili tastes even better the day after it’s made.
- Brown your meat! Whether on the stovetop or in the slow cooker, don’t skip browning the ground beef, this makes for a richer chili and brings out all the flavors of the beef.
- Serve your chili with lots of topping options!
faq’s
This delicious chili clocks in at 8 carbs per serving, which is way below regular chili. But the recipe is still loaded with flavor and so satisfying.
Absolutely! Chili is a dish that can easily be made keto-friendly. Traditional chili using kidney beans, but this recipe leaves them out. You can also adapt the recipe to include low-carb vegetables like cauliflower.
As I’ve said, chili loves a good topping! You can go for a pop of color with avocado, green onions, red onions, and fresh or pickled jalapeno slices. Also, you can, of course, opt for more cheese, some sour cream, and top with low carb tortilla strips.
This is a great freezer meal! Freeze the chili in an airtight container or heavy-duty freezer bags. Also, frozen chili will be good for 4-6 months.
other beef recipes
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Keto Beef Chili
Ingredients
- 1 tbsp olive oil
- 3 cloves garlic, pressed
- 1 large onion finely , chopped
- 1 lb ground beef
- 1 1/2 tablespoons chili powder
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp ground oregano
- 1/4 tsp cayenne pepper, or to taste
- 1 14.5- ounce can diced tomatoes
- 2 cups beef broth
- 1 cup shredded red cheddar
- kosher salt and ground pepper, to taste
- Optional toppings:
- sour cream, extra shredded cheese, chopped avocado, cilantro
Instructions
For Stove-top:
- In a Dutch oven, heat olive oil until shimmering hot.
- Add garlic and sauté until fragrant.
- Stir in the chopped onion and cook until slightly golden brown.
- Immediately add in the ground meat, chili powder, cumin, paprika, oregano, cayenne pepper and salt. Continue cooking, using a wooden spoon to break up the meat into small crumbles. Let it brown for several minutes.
- Reduce the heat to the low, add in the diced tomatoes and cook stirring occasionally for 10 minutes.
- Pour in the broth, cover, and simmer over low heat for about 1 hour.
- When finished cooking, turn off the heat and add shredded cheddar cheese, allow to sit for 10 minutes until cheese is melted.
- Top with your favorite toppings and serve.
For Slow-Cooker:
- Heat olive oil in a large skillet over medium high heat.
- Add garlic and onion; sauté until slightly golden brown.
- Add ground beef and cook until browned, about 5-8 minutes, making sure to crumble the beef as it cooks.
- Now transfer the browned beef into a 6-qt slow cooker.
- Stir in diced tomatoes, broth, chili powder, ground cumin, paprika, ground oregano, cayenne pepper and salt.
- Cover and cook on LOW heat for 7-8 hours or on HIGH for 5-6 hours.
- Once finished cooking, add in the shredded red cheddar stir well to melt the cheese.
- Serve immediately and enjoy
Notes
- Be sure to cook your aromatics low and slow, you want to release all the flavors of the onion and garlic, without burning them.
- Ideally, shred your own cheese. Pre shredded cheese is made with anti-caking agents, meaning it doesn’t melt as well.
- If you have time, you can make your ground beef even more tender by coating it in a mix of water, salt, and baking soda for 20 mins.
- If cooking on the stovetop, you can let the chili simmer for a bit longer for even deeper flavors.
- Cook the chili a day in advance for even more blending of flavors. Chili tastes even better the day after it’s made.
- Brown your meat! Whether on the stovetop or in the slow cooker, don’t skip browning the ground beef, this makes for a richer chili and brings out all the flavors of the beef.
- Serve your chili with lots of topping options!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
