There is nothing quite as cozy as the smell of chili simmering on the stove. This hearty and satisfying Low Carb Chili has a smoky sauce that you are going to love! It is so easy to make - the perfect one-pot meal for a busy weeknight. Just 5 net carbs per serving!
While it is still ridiculously hot here, something about September being just around the corner makes me transition to all things fall.
I've been dreaming of pumpkin spice, soup, and chili!
When I first went low-carb, I had my doubts about making chili without beans. I mean, is that even chili?
It turns out, I don't miss the beans at all! This Low Carb Chili Recipe is perfect for a chilly fall day.
Whatever you do, don't skip the toppings! I've got some suggestions for you below.
Ingredients
- Ground beef: I like to use a higher fat ground beef, like 80/20, but you can use what you like.
- Chopped onion: White or yellow onion is best in this recipe.
- Poblano chili: Brings a mild heat and a touch of smokiness. For more heat, you could use a jalapeno.
- Garlic: Freshly minced is best, but frozen is a close second if you are short on time.
- Smoked paprika: You could use sweet paprika if you don't have smoked, but I much prefer the flavor of smoked paprika in this recipe.
- Cumin: Pre-ground cumin is what I use most often, but you can also freshly grind cumin seeds.
- Dried oregano: Mexican oregano is lovely if you have it.
- Salt: Use your favorite fine salt.
- Cayenne pepper: Adjust the heat according to preference, but make sure you only add a little more at a time. A little goes a long way!
- Can of diced tomatoes, undrained: Use good quality; it will make a difference.
- Beef Broth: I like to use a bone broth, but regular beef broth works as well.
- Red wine vinegar: Just a touch helps to balance the dish.
How to Make Low Carb Chili
First, heat a large dutch oven to medium-high heat. (You can also use the saute function on an Instant Pot.) Add the ground beef and cook until it is brown, breaking it up with the back of a spoon. Remove from the pot with a slotted spoon and transfer to a paper towel-lined plate.
Next, add the onion and poblano chili and cook for about 5 minutes. Add the garlic, and saute until fragrant, about 30 seconds longer.
After that, sprinkle the mixture with smoked paprika, cumin, oregano, salt, and cayenne pepper.
Finally, stir in the tomatoes, bone broth, and red wine vinegar. Return the beef to the pot and cover. Simmer for 45 minutes, stirring occasionally.
Variations for This Recipe
- For additional heat, add in 1-2 chipotle chiles in adobo sauce. If you really want to kick it up, you can also add a jalapeño pepper.
- Add 1 teaspoon each of white and black pepper.
- Add in 2 tablespoons fresh chopped oregano and 1 tablespoon smoked paprika.
- In place of the ground beef, use should tender steak cut into 1-inch cubes.
- Add two 4.5 ounce cans of chopped green chilies.
Alternative Prep Methods
Crockpot
To make Slow Cooker Keto Beef, complete the recipe through step 8 either in a slow cooker with a saute function, or on the stove top. Transfer the mixture to your slow cooker and cook on low for 2 to 4 hours.
Instant Pot
To make this recipe in an Instant Pot, use the saute function an complete the recipe through step 8. Put the lid on, making sure that the steam valve is sealed. Set the cooker to high pressure for 20 minutes. Let it stand for 10 minutes, and then quickly release the pressure.
Low Carb Chili Topping Ideas
- Shredded cheddar cheese
- Sour Cream
- Chopped Onions - Green, white, or red
- Cilantro
- Keto Cornbread
- Jalapeños
- Fresh Diced Tomatoes
- Sliced Avocado
- Chopped Olives
- Guacamole
- Hot sauce
Can I Freeze This Recipe?
Yes! To freeze this recipe, allow it to cool completely in the refrigerator. Transfer to individual portioned containers (or zip-top bags), and freeze for up to three months. Don't forget to label it!
You May Also Like
- Keto Mushroom Soup: Perfect for a cool day, this soup is a fan and family favorite.
- Keto Chicken Pot Pie Soup: This easy to make soup will surprise you with how much flavor it has.
- Keto French Onion Soup: Enjoy the deep, savory flavors of Keto French Onion Soup, topped with melty cheese.
- Keto Cauliflower Soup: A fantastic low-carb option that will remind you of potato soup.
Low Carb Chili
Equipment
- Dutch Oven
Ingredients
- 2 pounds ground beef
- ½ cup chopped onion
- 1 poblano chili seeded and diced
- 1 teaspoon minced garlic
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- ¼ teaspoon cayenne pepper
- 1 28 ounce can diced tomatoes undrained
- 1 ½ cups beef bone broth
- 2 tablespoons red wine vinegar
Instructions
- Heat a large dutch oven to medium-high heat.
- Add ground beef and cook until the meat is brown, breaking it up with the back of a spoon.
- Remove the ground beef from the dutch oven using a slotted spoon and transfer to a paper towel lined plate.
- Add the onion, and poblano chili and cook for about 5 minutes.
- Add the garlic and cook for 30 seconds longer.
- Sprinkle the mixture with smoked paprika, cumin, oregano, salt, and cayenne pepper.
- Stir in tomatoes, bone broth, and red wine vinegar.
- Return the browned beef to the pot.
- Cover and simmer for 45 minutes, stirring occasionally.
Instant Pot Instructions
- To make this recipe in an Instant Pot, use the saute function an complete the recipe through step 8.
- Put the lid on, making sure that the steam valve is sealed. Set the cooker to high pressure for 20 minutes. Let it stand for 10 minutes, and then quickly release the pressure.
ALICE J. bruns says
Sooo !! GOOD
Wendy Polisi says
Yay! I am so glad that you enjoyed it.