Go Back
+ servings
top view of beef chili in white bowl

Keto Beef Chili

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.
Course Main Course
Cuisine American, tex mex
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 225kcal
Author Rena


  • 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


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


  • 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!


Serving: 1bowl | Calories: 225kcal | Carbohydrates: 8g | Protein: 22g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 53mg | Sodium: 652mg | Potassium: 537mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1135IU | Vitamin C: 9mg | Calcium: 142mg | Iron: 4mg