Keto Chili con Carne with a Cocoa Twist

This Keto Chili con Carne with a Cocoa Twist combines the rich, deep flavors of traditional chili with a hint of dark cocoa for a unique, satisfying dish that's low in carbs and high in fat – perfect for your keto lifestyle.

Course Dinner

Cuisine Mexican

Keyword chili con carne, cocoa chili, Keto Chili, Keto Dinner, Low Carb Chili

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 400kcal

Equipment

Large pot or Dutch oven
Measuring cups and spoons
Cheese grater
Knife and cutting board

Ingredients

2 lbs ground beef 907g
1 large onion, diced about 10 oz or 280g
3 cloves garlic, minced
1 large bell pepper, diced about 7 oz or 200g
1 can diced tomatoes 14.5 oz or 411g
2 tbsp tomato paste 30g
1 cup beef broth 240 ml
2 tbsp chili powder
1 tsp cumin powder
1 tsp smoked paprika
½ tsp oregano
¼ tsp cayenne pepper adjust to taste
2 tbsp unsweetened cocoa powder
½ cup shredded cheddar cheese for garnish, 2 oz or 56g
Fresh cilantro for garnish

Instructions

In a large pot or Dutch oven, brown the ground beef over medium-high heat until fully cooked. Drain excess grease if necessary.
Add the diced onion and minced garlic to the pot with the beef. Cook until the onions are translucent and fragrant, about 5 minutes.
Mix in the diced bell pepper and cook for an additional 3 minutes.
Stir in the diced tomatoes, tomato paste, and beef broth. Bring the mixture to a simmer.
Season the chili with chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Mix well to combine all the spices.
Lower the heat and let the chili simmer uncovered for about 45 minutes, stirring occasionally.
After the chili has thickened, add the unsweetened cocoa powder, stirring thoroughly to ensure it's well incorporated.
Taste and adjust salt and pepper as needed. Continue to simmer for an additional 15 minutes.
Serve hot, garnished with shredded cheddar cheese and fresh cilantro.

Notes

Adjust the level of cayenne pepper to control the spiciness of the chili to your preference.

The cocoa powder should be unsweetened and of good quality for the best flavor.

For a thicker chili, allow it to simmer for an additional 10-15 minutes, or until it reaches your desired consistency.

This chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat on the stove or in the microwave before serving.

Nutrition