If you're used to chili having beans, this keto chili might surprise you. I skip the beans completely and use a mix of ground beef and chunks of stew meat instead. It gives you a chili that's thick, hearty, and actually filling without needing anything extra.
Why This Keto Chili Is So Thick and Filling
Most keto chili recipes try to replace beans with something else. I don't. I just skip them and build the chili around meat instead.
Using both ground beef and stew meat gives this chili a thick, hearty texture that actually feels like a real bowl of chili, not just meat in sauce. This is one I make on repeat during the fall and winter because it's easy, filling, and my family will always eat it without complaining.
It's rich, packed with flavor, and holds up really well for leftovers, which is why I usually make a double batch and freeze it.
This chili comes out to about 7g net carbs per serving, so it fits easily into a low carb or keto way of eating. It's also a true chili con carne, which simply means "chili with meat," and this one definitely leans into that.
What you'll need
Even though I grew up eating chili with beans, I actually prefer this version. Using chunks of stew meat in place of beans gives the chili more texture and makes it a lot more filling.
Beans like kidney beans and black beans are higher in carbs, which is why I leave them out here. But if you really want that traditional feel, you can add black soybeans. They're much lower in carbs and work well in recipes like this.
Meats: This recipe calls for both stew meat and ground beef. Of course, you can replace the stew meat with more ground beef if you want, or just leave it out for less meat. You could also use all ground turkey.
Vegetables: I like to use diced onion and red bell pepper for this recipe. You could definitely use green peppers or just omit them altogether.
Tomato products: Tomato paste is one of the key ingredients here. It adds a deeper, richer flavor without needing a lot of extra liquid. I also use fire roasted diced tomatoes for a little more flavor. I don't recommend adding much tomato sauce since it can add carbs quickly without adding much texture.
Toppings: This is where everyone can make it their own. I usually go with shredded cheese and sour cream, but green onions, crushed pork rinds for crunch, or serving it over cauliflower rice are all good options. It's also really good with keto biscuits on the side.
My Method for a Thick, Meaty Keto Chili
I give full instructions for stove top and slow cooker in the recipe card toward the bottom of the page.
- Brown the meat - To get started on this recipe, I first browned my stew meat in the large pot with some oil. Browning adds so much flavor to the chili so don't skip this step.
- Saute the vegetables - Remove the meat from the pan and added the onion and red bell pepper so they can cook in the excess grease. Cook them until they are soft. I really like the addition of red bell pepper to this chili to add a little sweetness.
- Cook the ground beef and add spices - I then added the garlic and the ground beef. After the ground beef was browned, I added the spices and the tomato paste.
- Everything in the pot - Now we add the stew meat back to the pot and the fire roasted tomatoes.
- Simmer - You now want this keto chili to simmer over medium-low heat for at least an hour. This should be enough time for the stew meat to get tender.
I could eat this everyday, all winter long, it is such a great recipe. If you prefer your chili on the spicy side you can add cayenne pepper to taste, chipotle peppers, or diced jalapeño!
Slow cooker instructions
This recipe transfers to a slow cooker very easily.
Follow the instructions for the stove top, but transfer to the slow cooker when it is time to simmer and cook on high for 4 hours or low for 8 hours.
If you have a crockpot that has a browning feature, you can do all of the browning in the crockpot and then you only have to clean one pot!
How to freeze chili
I like to make a double batch of this chili recipe and freeze it for meals all winter long. Simply scoop out portions into freezer bags or bowls and leave in the freezer for up to 2 months.
The day before you are ready to eat the chili, remove it from the freezer to thaw in the refrigerator over night. Heat in a large pot over medium-low heat until heated through. I also do this with my keto beef stew.
Tips from Jennifer's Kitchen
- Replace half of the diced tomatoes with a can of black soy beans if you can't skip the beans in your chili. They only have 1 net carb per serving!
- If you are short on time, you can use 2 pounds of ground beef instead of the stew meat - then it doesn't need to slow cook.
- If you want your chili spicier, you can add 1-2 teaspoon of cayenne pepper or diced jalapeño.
Frequently Asked Questions
This recipe comes out to about 7g net carbs per serving, depending on your exact ingredients and portion size.
This chili naturally thickens as it simmers, especially with the tomato paste and the mix of meats. If you want it even thicker, let it simmer a little longer uncovered so some of the liquid cooks off.
As written, it's more flavorful than spicy. If you like heat, you can add cayenne pepper or diced jalapeños to bring it up to your preference.
For this recipe, I skip them and use stew meat for texture. If you want something closer to traditional chili, black soybeans are a lower carb option that works well.
Serving Suggestions
This chili is filling on its own, but I usually add something on the side to round it out, especially if I'm feeding my family.
My go-to is keto Mexican cornbread. It pairs really well with the chili and makes it feel like a complete meal.
For toppings, I keep it simple with shredded cheese and sour cream, but you can also add green onions, avocado, or even crushed pork rinds for a little crunch.
If you want to stretch it further or make it more of a bowl-style meal, you can serve it over cauliflower rice. For my family, I'll sometimes serve theirs with regular cornbread or rice while I keep mine lower carb.
This is also one of those meals that works great for leftovers. I'll reheat it for lunch the next day or use it as a topping over scrambled eggs for something different.
Variations and Swaps
If you've made this a few times, here are a couple of easy ways to change it up without overcomplicating it.
For a quicker version, skip the stew meat and use all ground beef. It won't have the same chunky texture, but it still tastes great and cooks faster.
If you want it spicier, add cayenne pepper or diced jalapeños when you sauté the vegetables.
For a more traditional chili feel, you can add black soybeans. They're lower in carbs and give you that bean texture without changing the recipe too much.
You can also swap the ground beef for ground turkey if that's what you have on hand. I've done this when I want something a little lighter and it still works well.
Recipe Card
Keto Chili Recipe with Double Meat (Thick, Hearty, and No Beans)
Ingredients
- 1 tablespoon avocado oil or olive oil
- 1 lb Beef stew meat, Cut into bite size pieces
- 1 lb Ground Beef Chuck
- ½ Onion diced
- 1 Red Bell pepper diced
- 6 Cloves garlic minced
- 2 Tablespoons tomato paste
- 2 Tablespoons chili powder
- 1 Tablespoons garlic powder
- 1 Tablespoons onion powder
- 1 Tablespoons cumin
- 2 Tablespoons smoked paprika
- 1 28oz can fire roasted diced tomatoes
- kosher salt to taste
Method
- Heat a heavy pot over medium-high heat. Add the oil and the stew meat. Sauté until browned on all side. Remove stew meat from pot and set aside.
- Reduce to medium heat and add the onion, red bell pepper, and garlic to the pot. Saute' until translucent. About 5-8 minutes.
- Add the ground beef to the pot and saute' until cooked through and crumbled. Add the tomato paste and the spices and stir to combine.
- Add the seared stew meat, and crushed tomatoes, stir.
- Place a lid on top, reduce the heat to medium-low, and let simmer for 1 hour...or until the stew meat is tender.
- Serve the chili with shredded cheese, cilantro, sour cream, and keto cornbread!
Notes
- Replace half of the diced tomatoes with a can of black soy beans if you can't skip the beans in your chili. They only have 1 net carb per serving!
- If you are short on time, you can use 2 pounds of ground beef instead of the stew meat.
- If you want your chili spicier, you can add 1-2 teaspoon of cayenne pepper or diced jalapeño
- Slow cooker: Follow the instructions for the stove top, but transfer to the slow cooker when it is time to simmer and cook on high for 4 hours or low for 8 hours.
- Freezing: I like to make a double batch of this low-carb keto chili recipe and freeze it for meals all winter long. Simply scoop out portions into freezer bags or bowls and leave in the freezer for up to 2 months.
Shirley says
Great chili recipe! Love the addition of stew meat (used a small chuck roast), it really made up for no beans.
John Ropchock says
Hello Jennifer I love all of your Keto recipes ( keep them coming ). I make your chili the most but I substitute Venison steak and Venison ground burger, It taste's amazing . I also freeze it flat in sealer bags and stack them in the freezer.
Thanks again for ALL your great recipes ! ! ! !
Holly says
This strw was phenomenal! Never missed the beans!
William says
Good recipe, found you looking for a keto chili con carne and glad I did. Paired this with your keto cornbread which I was really surprised with.
Thanks for a good dinner!
Karen L says
Looks delish Jennifer! And I am saving the recipe, BUT…just so you know…we Texas peeps NEVER put beans in our chili. ???? ???????? Signed, Big Fan in Baytown, Texas
Janine says
Can’t wait to try this! I love chili with beans and have yet to find a good recipe that is Keto friendly. This looks great! Thanks for all your delicious recipes you share with us!!
Joleen says
I like my chili more "soupy" than so thick...could I add some tomato sauce or more paste with some water (may need to adjust seasonings?) Thanks, I'm slowly working on this K journey and appreciate your "real-ness" on your posts--thanks!!????????????????☕????????????????
jenniferbanz says
Definitely!
Tanya See says
Maybe try adding some beef broth to make it more soupy!
Britta says
This was really great! I love the blend of ground beef and stew beef. That definitely makes a difference. I added some chipotle and Jalapeño pepper and it had the heat I like. I will make this again.
Jon says
Absolutely loved this recipe. I’m from Texas and Texas Chili has no beans so that was the first thing that caught my eye. The flavors were great and I put in a little cayenne pepper to spice it up a little, otherwise followed the recipe as written. Will definitely be making this Chili again.
Carolyn Briggs says
I smelled this in my crock pot all day, couldn’t wait to eat it. One hour before finishing I asked my husband to taste and adjust to his taste. One bite was all it took. He told me it was SO HOT I’D NEVER BE ABLE TO EAT IT!
I took a small taste but my lip burned the instant it touched my skin. I called my neighbor who has a cast iron throat and stomach to take it away…and went out to dinner with my husband.
Some day I may try the recipe again but be more cautiouswith the Chile powder????
jenniferbanz says
I'm not sure what chili powder you used but it is normally not spicy at all
sheila s says
jenniffer...i wanted this to be a 5 star!! please correct for me, thanks
Sonya says
Can I replace the bell peppers with anything else or just leave them out. They make me have crazy heartburn especially in chili lol
jenniferbanz says
Yes you can replace them or leave them out.
Brenda says
I love so many of the recipes Jennifer Banz put on FB ?????
Holly says
This chili was phenomenal! My family loved it and we never missed the beans!
Kathy says
Very good!
Caroline says
Thanks for this great recipe! I made it tonight but substituted 1 tbsp of ancho chili powder because I ran out of paprika and added a couple of Serrano and Fresno chili peppers for heat. It was awesome!
Cindy says
I can’t wait to try your chili,I make chili too. . But yours sounds so much better.
Cindy says
I can’t wait to try your chili,I make mine to . But yours sounds so much better.
Jennifer says
I'm making it right now and had a small issue with the directions since the ingredient list says to get diced tomatoes, but the instructions say to add crushed. I bought the diced, so I hope it works.
jenniferbanz says
Yes, either works
Rochelle says
Made this today and I’m in heaven! I’ve been strict keto for 5 years and haven’t had chili once because I didn’t think I’d like it without beans. I was wrong! This is incredible! I’m so, SO glad I made it!
Ester says
I haven't made it yet, but I plan to. I'll post the results but I'm sure that like everyone else, I'll love it!! I've tried some of your other recipes and they never disappointed me!!Thanks so much Jennifer for sharing your expertise!!
JustLil says
I don't see the sugars listed. Isn't there sugar in canned diced/tomato sauce?
Jamieca Tull says
What is the serving size ?
jenniferbanz says
A serving of this keto chili is about 3/4 cup
Karen says
Love this, have made it twice now - thanks for the recipe! The second time I used regular paprika, though, instead of smoked. I find the smoked flavor so overpowering that it just doesn’t work for me. Thanks for the recipe!
Suzanna Brownlie says
I have made this recipe, as is, twice now and it is fantastic! I make it hotter just by adding hot paprika and chili-line seasoning. My family wants to try and and I'm, like, 'No, you'll die!' 😀
I will try next time with chorizo sausage. I think that will add a nice level with the pork and spices.
Thanks for the great dinner!
jenniferbanz says
Chorizo sausage would be excellent in this keto chili!
Toni says
Can u feeeze it ?
jenniferbanz says
Yes! I freeze this keto chili portioned into freezer bowls.
R.ostenberg says
Outstanding in all ways! Easy to make, clear instructions, and superb results, now my favorite chili.
jenniferbanz says
That makes me happy to hear!
Sheila says
Made this last night in the Instant Pot. I was worried since we are all die hard bean people when it comes to chili. The addition of stew meat was inspired and we did not feel deprived at all! Absolutely delicious-thank you! We like heat so I added a poblano and a jalapeno in place of a bell pepper + cayenne.
Maureen Wehmeier says
We made this tonight with just the stew meat. We used tomato sauce rather than tomatoes. It was a very hearty meal. Can’t wait to eat it left over.
jenniferbanz says
The leftovers are the best!
Dawn says
Loved this recipe, but 1 tablespoon salt seemed too much. Would cut that in half next time.
Lavinna says
How much is a serving size? Made it tonight and it is delicious, I just don’t want to go overboard ?
jenniferbanz says
I haven't measured out the serving size on this one but I will be sure to do that the next time I make it. It would be 1/8th of the recipe which is 271 calories and 6g net carbs.
Amanda says
Do you know the serving size on this yet? I doubled the recipe and really didn’t want to measure out this whole pot?
jenniferbanz says
Unfortunately I don't. I will make it soon to get accurate measurements
jenniferbanz says
I have made this chili without beans recipe and measured out the serving size as 3/4 cup
Noelle says
Love this kind of chili! keto chili is the BEST
Chrissy says
I loooove the beef stew meat in this chili - it was such a nice change from ground beef! This is just perfect for a cold night.
Linda says
We were anticipating a sad winter season without my homemade (full of beans) chili. We have now made this delicious chili twice now and my husband has officially judge it "A Keeper!" I love the two textures of meat combined and the flavor is perfection.
jenniferbanz says
So glad to hear that! I made this keto chili for that very reason. I have to have chili in the winter!
Colleen says
Easy to make and delicious. Made it on top of stove without stew meat. I used 2 pounds of chop meat. My family loved it, even those who are not on Keto. Thank you!
Gayle Bradford says
Yum yum great tasting on a cold niggt
Vilya says
I was going to do this in my Instant Pot, but I had the time today, so I decided to do it on the stovetop instead. As much as I use and adore my IP, you can't get the same texture as you do when you let something cook and reduce for a long time on a stove. This is sooo yummy!!! Really nice spice blend, and the stew meat makes it so thick and hearty. Thanks for a great recipe!
jenniferbanz says
So glad you liked it!
Sara says
Can not beat this chili! So perfect on a cold night! Super hearty and filling!
Jane Saunders says
I'm so pleased you have listed a way to cook on the stovetop since I have yet to get a crockpot or instant pot. It looks delicious.
Nellie Tracy says
This recipe is so delicious! Love that it's low carb!
Sues says
I've always just called it chili, too, but yesss chili con carne is the very best kind of chile! And I absolutely love that this is low-carb. Yum!!