Keto Ground Beef and Chorizo Chili

A robust and spicy Keto Ground Beef and Chorizo Chili that's low in carbs but rich in flavor, perfect for a comforting meal that aligns with your keto lifestyle. This hearty chili combines the savory taste of ground beef with the boldness of chorizo, all simmered in a smoky tomato-based sauce with a blend of aromatic spices.

Course Dinner

Cuisine American

Keyword Chorizo Chili, Ground Beef Chili, Keto Chili, Low Carb Chili

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 387kcal

Equipment

Large pot or Dutch oven
Spatula
Measuring cups and spoons
Knife
Cutting board

Ingredients

1 lb ground beef 453 g
½ lb chorizo sausage, casing removed 226 g
1 medium onion, diced about 150 g
3 cloves garlic, minced
1 can diced tomatoes, no added sugar 14.5 oz or 411 g
2 tablespoons tomato paste 30 g
1 large bell pepper, diced about 200 g
1 jalapeño, seeded and finely chopped
2 tablespoons chili powder 16 g
1 teaspoon ground cumin 2 g
1 teaspoon smoked paprika 2 g
½ teaspoon cayenne pepper optional for extra heat, 1 g
½ teaspoon dried oregano 1 g
2 cups beef broth 480 ml
Salt and pepper to taste
Fresh cilantro for garnish
Shredded cheese for garnish optional
Sour cream for garnish optional

Instructions

1. In a large pot or Dutch oven, brown the ground beef and chorizo over medium heat. Break the meat apart with a spatula and cook until no longer pink, about 5-7 minutes.
2. Add the diced onion and minced garlic to the pot. Cook, stirring frequently, until the onions are translucent and aromatic, about 3-4 minutes.
3. Stir in the diced tomatoes, tomato paste, bell pepper, and jalapeño. Cook for another 2 minutes to allow the flavors to meld.
4. Sprinkle in the chili powder, ground cumin, smoked paprika, cayenne pepper (if using), and dried oregano. Mix well to ensure the spices are evenly distributed.
5. Pour in the beef broth and bring the mixture to a simmer. Reduce the heat to low and let the chili simmer, uncovered, for at least 45 minutes to an hour, stirring occasionally. The chili will thicken and the flavors will deepen during this time.
6. Season the chili with salt and pepper to taste. If the chili is too thick, add a little more beef broth until you reach the desired consistency.
7. Serve hot, garnished with fresh cilantro, shredded cheese, and a dollop of sour cream, if desired.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This chili also freezes well for up to 2 months. For a milder chili, remove the seeds from the jalapeño or omit it altogether.

Nutrition