Hearty Keto Beef Chili

Hearty Keto Beef Chili is a rich, beanless, low-carb chili made with ground beef, bell peppers, onions, canned tomatoes, and tomato paste simmered slowly with bold chili spices and beef broth. The result is a chunky, satisfying texture with deep, complex flavors and long-lasting fullness, all while staying keto-friendly and under 10 grams of net carbs per serving. Perfect for cozy weeknight dinners, game day gatherings, or easy lunches, this hearty chili is even better with toppings like creamy avocado, tangy sour cream, shredded cheese, fresh cilantro, and sliced jalapeños, delivering comfort-food satisfaction without compromising ketosis.

Course Dinner, Lunch, Main Course

Cuisine American, Tex-Mex

Keyword beanless chili, ground beef recipe, keto chili, keto dinner, low carb chili, meal prep

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings servings

Calories 410kcal

Equipment

large heavy-bottomed pot or Dutch oven
Wooden Spoon
Chef's knife
Cutting board
measuring cups and spoons

Ingredients

For the chili

2 pounds ground beef (80/20)
2 tablespoons olive oil
1 medium yellow onion, diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
3 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper or to taste for heat
1 1/2 teaspoons fine sea salt plus more to taste
1/2 teaspoon freshly ground black pepper
1 can diced tomatoes (14 1/2 ounces), no sugar added
1 can crushed tomatoes (14 1/2 ounces), no sugar added
3 tablespoons tomato paste, no sugar added
2 cups beef broth, low sodium
1 tablespoon apple cider vinegar for brightness
1 bay leaf bay leaf

Optional keto toppings

1 medium avocado, sliced or diced for serving
1/2 cup shredded cheddar or pepper jack cheese for serving
1/3 cup sour cream for serving
1/4 cup fresh cilantro, chopped for serving
1 small jalapeño, sliced for serving
1/2 cup crushed pork rinds for serving, for crunch

Instructions

Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium to medium-high heat until shimmering.
Add the ground beef to the pot and cook, breaking it up with a wooden spoon, until well browned and no longer pink, rendering some fat and developing browned bits on the bottom of the pot.
Stir in the diced onion and bell peppers and cook, stirring occasionally, until the vegetables soften and the onion turns translucent.
Add the minced garlic and cook briefly until fragrant, being careful not to let it brown.
Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper and stir well to coat the meat and vegetables in the spices.
Stir in the diced tomatoes, crushed tomatoes, tomato paste, and beef broth until everything is evenly combined and the tomato paste is fully dissolved into the liquid.
Add the apple cider vinegar and bay leaf, then bring the mixture just to a gentle boil over medium-high heat.
Reduce the heat to low, partially cover the pot with a lid, and let the chili simmer gently for at least 60 minutes, stirring occasionally to prevent sticking and to help develop deep flavor.
After simmering, remove the lid and continue to cook uncovered for another 10 to 15 minutes if you prefer a thicker chili, stirring frequently to keep the bottom from scorching.
Remove and discard the bay leaf, taste the chili, and adjust seasoning with additional salt, black pepper, or cayenne pepper as desired.
Ladle the hot chili into bowls and top with avocado, shredded cheese, sour cream, cilantro, sliced jalapeños, and crushed pork rinds or any combination of your favorite keto-friendly toppings.

Notes

For the best flavor, prepare the chili a day ahead and chill it in the refrigerator overnight, then gently reheat on the stovetop before serving because the spices mellow and deepen over time. If you prefer a looser chili, stir in a splash of additional beef broth during the final simmer, and for an even thicker texture, let the pot simmer uncovered a bit longer so excess liquid can evaporate. This recipe freezes very well, so portion the cooled chili into airtight containers and freeze for up to 3 months, thawing in the refrigerator before reheating over medium heat with a splash of broth if needed. Always choose canned tomatoes and tomato paste with no added sugar to keep carbohydrates low, and adjust onion quantity down slightly if you need to shave off a gram or two of net carbs per serving to fit strict macros. For extra richness, you can stir in a spoonful of butter or a drizzle of olive oil at the end of cooking to boost keto-friendly fats without adding carbs.

Nutrition