This keto chili recipe has no beans. With about 5 net carbs per serving, it makes an awesome low carb dinner on a cold fall evening. Pair it with a large green salad for a very nutritious meal. Double the recipe and freeze the leftovers – microwave or reheat later!
I grew up thinking chili was a Mexican dish. But many of my Mexican friends refute any claims that chili originated from their homeland. Whether we call it an American dish with Mexican roots or simply American, I love it! My mom has made a big batch of it once or twice a year, in a crock pot, since I was a kid. I loved the smell of it and it was always hard to wait for it to be done.
Traditional chili with beans is not on my regular menu. But this recipe suits me just fine! I use half the tomatoes, add broth and lots of seasonings, then simmer it for an hour to thicken the sauce. Delicious!
Pro Tip: One thing I do, which isn’t called out in the Instructions, is overcook the ground beef. What I mean is that I let it sit in one place a little “too long” and burn a bit, then scrape the bottom of the pan to bring those burned bits into the rest of the meat. This works best in the middle of cooking the meat – before too much of the fat has turned to grease, but after there is some grease in the bottom of the pan. You can also continue to cook the beef well past the point of being brown and burn off some of the grease. I do the same thing with ground sausage when I make the sauce for Zoodle Spaghetti. The burned meat seams to deepen the flavor of the dish in a way that no seasoning can do.
Whether or not you burn the ground beef, this low carb chili recipe is awesome. Serve it with a green leaf side salad and you’ve got yourself a well balanced meal! Another great side for this dish are the Garlic Parmesan Bites found in my Mozzarella Dough recipe!
You might also consider doubling this recipe so that you have leftovers. It will last for several days in the refrigerator and this recipe also freezes well. You can microwave the leftovers for a quick meal or reheat on the stove over medium heat, stirring occasionally as it thaws.
Happy eating!
Keto Chili No Bean Recipe
Equipment
- Large sauce pan
Ingredients
- 1 lbs Ground Beef
- 1/2 c Yellow Onions chopped
- 1/2 c Yellow Bell Pepper chopped
- 2 tbsp Garlic minced
- 2 tbsp Smoked Paprika
- 1 tbsp Ground Cumin
- 1 tsp Cayenne Pepper more if you like spice!
- 1 tsp Chili Powder
- 1 tsp Black Pepper
- 1 tsp Oregano
- 1 tsp Salt
- 1 14.5 oz Cans Diced Tomatoes no salt added
- 1 c Chicken Broth
Instructions
- Rinse and pat dry the onions and yellow bell pepper.
- Place the ground beef in a large sauce pan and brown over medium high heat, stirring occasionally.
- While the beef is browning, chop the onion and yellow bell pepper. You’ll use about half of each, save the leftovers as toppers for a green leaf salad!
- When the meat is no longer pink, remove it from the pan with a slotted spoon (leaving the grease in the pan) and set aside.
- Add about 1/2 cup each of the chopped onion and yellow peppers to the sauce pan and cook until onion is translucent and yellow pepper is soft.
- Add all the spices to the pan and stir, let them simmer for a minute.
- Add meat back to pan and top with the diced tomatoes and chicken broth. Stir to mix thoroughly.
- Let the chili come to a simmer, then reduce heat to very low and cook uncovered for about 1 hour to thicken the sauce.
- Remove from heat and cover for 10 minutes. Then serve immediately or let cool and refrigerate for later.
- Top with cheddar cheese and pinch or two the leftover onions and yellow pepper.