Keto Beef Chili (No Beans)
A rich, meaty chili with deep spice flavour and zero beans. Slow-simmered ground beef with tomatoes, peppers, and warm spices — comfort food that fits your macros.
Instructions
Instructions
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Brown the beef. Heat olive oil or tallow in a large Dutch oven or heavy pot over medium-high heat. Add ground beef, breaking it into chunks. Cook for 6–8 minutes until well browned. Don’t stir too often — let it develop a crust. Remove beef and set aside, leaving the fat in the pot.
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Sauté the aromatics. In the same pot, add diced onion, bell pepper, and jalapeño. Cook for 4–5 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
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Add spices. Stir in chili powder, cumin, smoked paprika, oregano, and cayenne. Toast the spices for about 1 minute, stirring constantly to prevent burning.
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Build the chili. Return the beef to the pot. Add crushed tomatoes, tomato paste, and bone broth. Stir well to combine.
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Simmer. Bring to a boil, then reduce heat to low. Cover and simmer for 30–40 minutes, stirring occasionally. The chili should thicken as it cooks. If it gets too thick, add a splash more broth.
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Season and serve. Taste and adjust salt, pepper, and cayenne. Serve in bowls topped with a dollop of sour cream, shredded cheese, or sliced avocado if desired.
Tips
- Meal prep friendly: This chili keeps well in the fridge for 4–5 days and freezes for up to 3 months. The flavour improves overnight.
- Make it fattier: Use 70/30 ground beef or stir in a tablespoon of butter at the end for extra richness.
- Slow cooker version: Brown the beef and sauté aromatics on the stove, then transfer everything to a slow cooker on low for 6–8 hours.
- Net carbs: Most of the carbs come from tomatoes and onion. For stricter keto, reduce the crushed tomatoes by half and add more broth.