Keto Chili Recipe (Low Carb Chili)
Low-Carb Keto Chili recipe made with savory ground beef, warm chili seasoning, and canned tomatoes– and it's delicious! Not only is this chili guilt-free, but I'll teach you how to make it in the Instant Pot, slow cooker, or even on the stovetop! That way, you can choose whichever method is most convenient for you.
Servings: 10 cups
Ingredients
- 1 to 2 tbsp olive oil
- ½ cup onion diced
- 6 cloves garlic minced
- 2 ½ pounds ground beef very lean
- 1 cup beef broth
- 4 tbsp chili powder
- 2 tsp sea salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 14.5 ounce can fire roasted tomatoes diced
- 1 14.5 ounce can tomatoes diced
- 1 6 ounce can tomato paste
- 1- 4 ounce can diced green chiles
Instructions
STOVETOP INSTRUCTIONS
- Sauté Onions & Garlic: Heat oil in a dutch oven, non-stick pan, or skillet over medium-high heat, add olive oil, and cook the chopped onion for 4 to 5 minutes until translucent. Add the garlic and cook for another minute.
- Cook Ground Beef: Add the ground beef. Cook for 7 to 10 minutes, breaking apart with a spatula until browned. Drain on paper towels if there is excess grease.
- Add the Remaining Ingredients and Cook: Then add the remaining ingredients, stir to combine, and reduce to low. Cover the pan and let it simmer for 1 ½- 2 hours, until desired thickness.
SLOW COOKER INSTRUCTIONS
- Sauté Onions & Garlic: In a skillet over medium-high heat, add olive oil and cook the chopped onion for 4 to 5 minutes until translucent. Add the garlic and cook for a minute.
- Cook Ground Beef: Add the ground beef. Cook for 7 to 10 minutes, breaking apart with a spatula until browned. Drain on paper towels if there is excess grease.
- Transfer to Slow Cooker, Add Remaining Ingredients: Transfer the ground beef mixture into a slow cooker. Add remaining ingredients, and stir until combined.
- Slow Cook: Place the lid on the slow cooker and cook for 6-8 hours on low or 3-4 hours on high. Serve.
INSTANT POT INSTRUCTIONS
- Sauté Onions & Garlic: Select the sauté setting on the Instant Pot. Once the inner pot is hot add olive oil, and the chopped onion and cook for 4 to 5 minutes, until translucent. Add the garlic and cook for another minute.
- Cook Ground Beef: Then add in the ground beef. Cook for 7 -10 minutes breaking apart with a spatula until browned. (drain on paper towels if too much grease is produced). Pour in beef broth deglaze by scraping up any bits on the bottom of the insert.
- Add Remaining Ingredients & Pressure Cook: Add the remaining ingredients, to the Instant Pot and stir to combine. Press Cancel to stop the saute function. Place lid on and close to lock. Then set to Manual High Pressure for 30 minutes to start pressure cooking.
- Release Pressure and Serve: Let the pressure cooker naturally release (about 15-20 minutes) and serve. If you are in a hurry, you can manually release, but I love the flavor after a natural release.
Video
Notes
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- For a Thinner Crockpot Chili - If you want a thinner chili, add a little more beef broth or water to the mixture before closing the lid to cook. You can even add broth at the end to adjust if needed.
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- Use Quality Meat- I suggest picking out quality lean ground beef (I use 93% lean 7 % fat) for this recipe. There are no beans in this chili recipe, so the meat has the spotlight! Therefore, you want it to be good quality for the tastiest results.
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- Spice it Up- For a keto chili with some heat, include extra spices like cayenne pepper or jalapeños in your recipe!
Nutrition
Serving: 1cup | Calories: 337kcal | Carbohydrates: 10g | Protein: 35g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Cholesterol: 101mg | Sodium: 858mg | Fiber: 4g | Sugar: 5g