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Using a wooden spoon to scoop chili out of a red pot
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5 from 33 votes

Keto Chili Recipe with Double Meat - Thick and Hearty

Replace the beans with beef stew meat and you've got the perfect low carb and keto chili recipe.    It is perfect for meal prep or frozen for later.  This really is the best chili recipe and will keep the entire family warm all winter long.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
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: 8
Calories: 329

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

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

Calories: 329 | Carbohydrates: 10g | Protein: 22g | Fat: 23g | Saturated Fat: 8g | Fiber: 3g