Low-Carb Keto Beef Chili
A hearty, low-carb chili packed with beef and smoky chipotle flavor, perfect for a keto-friendly dinner.
- Prep10 min
- Cook4h
- Total4h 10m
- DifficultyEasy
- Servings4
This keto chili delivers all the comfort of a classic bowl of chili without the carbs. It's rich, meaty, and simmered low and slow for maximum flavor.
Using fire-roasted tomatoes and chipotle peppers in adobo, this chili has a deep, smoky depth that pairs perfectly with the tender beef. Top it with cheese and sour cream for an extra indulgent touch.
Ingredients
Servings
Optional toppings
Converted amounts are rounded.
Method
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook for 7-9 minutes, until browned. Using a slotted spoon, transfer the beef to a 6-8 quart slow cooker. Discard all but 1 teaspoon of the fat from the skillet.
- In the same skillet, add the onion and cook for 3-5 minutes until lightly browned. Add the garlic and cook for 30 seconds until fragrant. Transfer the onion and garlic to the slow cooker.
- Add the remaining ingredients (except the cilantro) to the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-5 hours.
- Stir in the cilantro. Serve in bowls and top with desired toppings.
💡 Tips
- For a thicker chili, mash some of the beans (if using) or let it cook uncovered for the last 30 minutes.
- Adjust the chipotle peppers to your spice preference.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
Inspired by a recipe from Taste of Home