Keto Chili Recipe with Double Meat (Thick, Hearty, and No Beans)

Using a wooden spoon to scoop chili out of a red pot

4.98 from 34 votes

Keto Chili Recipe with Double Meat (Thick, Hearty, and No Beans)

This keto chili is thick, hearty, and packed with flavor using a mix of ground beef and stew meat instead of beans. It’s an easy, family-friendly recipe that’s perfect for meal prep and even better the next day.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course, Soup, stew

Cuisine: American

Keyword: chili without beans, gluten free, keto chili, low carb chili, no bean chili, recipe for keto chili

Servings:

Calories: 329

Author: Jennifer Banz

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

US Customary - Metric

Instructions

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.

Nutrition