Spicy Keto Chili without Beans

This Spicy Keto Chili without Beans is a hearty, mouthwatering dish that's perfect for a low-carb lifestyle. Packed with rich flavors and a kick of heat, it's sure to satisfy your cravings and keep you on track.

Course Dinner

Cuisine American

Keyword Keto Dinner, Low Carb Chili, No Bean Chili, Spicy Keto Chili

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 380kcal

Equipment

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

Ingredients

2 pounds ground beef 907 grams
1 large onion, diced about 1 cup/150 grams
4 cloves garlic, minced about 4 teaspoons/16 grams
1 red bell pepper, diced about 1 cup/150 grams
1 green bell pepper, diced about 1 cup/150 grams
2 tablespoons chili powder 30 grams
1 tablespoon ground cumin 15 grams
1 teaspoon cayenne pepper adjust to taste, 2 grams
1 teaspoon smoked paprika 2 grams
1 (14.5-ounce) can diced tomatoes with green chilis 411 grams
2 cups beef broth 480 milliliters
1 tablespoon tomato paste 15 grams
Salt and pepper to taste
½ cup chopped fresh cilantro for garnish 8 grams

Instructions

Brown the Ground Beef: In a large pot or Dutch oven over medium-high heat, add the ground beef. Cook, stirring occasionally, until the beef is browned and cooked through, about 7-10 minutes. Remove the beef with a slotted spoon and set aside, leaving the rendered fat in the pot.
Sauté the Vegetables: In the same pot, add the diced onions, bell peppers, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
Combine and Simmer: Return the browned beef to the pot. Stir in the chili powder, cumin, cayenne pepper, and smoked paprika until the meat and vegetables are well-coated with the spices. Cook for an additional minute to toast the spices.
Add Liquids: Pour in the diced tomatoes with their juice and beef broth. Add the tomato paste and stir until well combined. Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 45 minutes to an hour, stirring occasionally.
Season and Serve: Taste the chili and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with chopped fresh cilantro.

Notes

For a thicker chili, simmer uncovered for an additional 15-20 minutes or until desired consistency is reached.

If you prefer a milder chili, reduce the amount of cayenne pepper or omit it entirely.

This chili can be stored in an airtight container 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