Easy Keto Sausage and Beef Chili Blend Recipe

There’s something about chili that feels like a hug in a bowl. The kind of meal that makes your kitchen smell like love.

I still remember the first time I made this Keto Sausage and Beef Chili. It was one of those nights when the wind outside made you grateful for blankets and Netflix. I had ground beef in the fridge, some leftover sausages, and a desperate craving for something hearty, but still keto-friendly.

I didn’t want another salad or chicken dish. I wanted something meaty, spicy, rich, and thick enough to scoop with a spoon and a satisfied grin.

So, I tossed ingredients together, adjusted spices as it cooked, and after a few tries, this recipe was born. Now it’s my go-to meal prep recipe for cold evenings or lazy Sundays.

This isn’t one of those watery, bland keto meals. Nope. It’s thick, bold, and bursting with flavor and nobody ever believes it’s low-carb.

Why You’ll Love This Chili

• Keto-friendly: It’s low in carbs, high in fat, and packed with protein.

• Easy to make: No fancy tools, no weird ingredients.

• Meal prep gold: Keeps well in the fridge or freezer.

• One pot magic: Fewer dishes, more flavor.

• Comfort food approved: Spicy, smoky, and filling.

Even if you’re not on keto, this chili hits the spot. Add a sprinkle of shredded cheese and a dollop of sour cream — and watch people go back for seconds.

Ingredients You’ll Need

(Serves about 6-8 hungry people, or 4 if you’re like me and can’t stop eating it)

Protein base:

• 1 lb ground beef (80/20 blend for flavor)

• 1 lb pork sausage (Italian or spicy, depends on how bold you like it)

Vegetables (low-carb friendly):

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 green bell pepper, chopped

• 1 red bell pepper, chopped

• 1 small zucchini, diced (optional, adds texture)

Tomato base:

• 1 (14 oz) can diced tomatoes

• 1 (6 oz) can tomato paste

• 1 cup beef broth (low-sodium)

Spices and seasoning:

• 2 tbsp chili powder

• 1 tsp cumin

• 1 tsp smoked paprika

• ½ tsp cayenne (more if you like heat)

• Salt and pepper to taste

• A pinch of oregano

Optional add-ons:

• ½ tsp cocoa powder (trust me, it deepens the flavor)

• 1 tbsp apple cider vinegar (balances the richness)

• ¼ cup shredded cheddar (for topping)

• A spoon of sour cream or avocado slices (for serving)

Step-by-Step Directions for Keto Sausage and beef chili blend

Step 1: Get That Pot Hot

Place a large pot or Dutch oven over medium-high heat. Add a splash of olive oil or butter if your sausage is lean.

When the pan is hot, toss in the sausage first. Let it brown a bit, you want that deep caramel color that adds flavor later. Break it apart with your spatula but don’t turn it into mush.

Once the sausage starts to brown, add the ground beef. Keep stirring occasionally, scraping the bottom to catch all the bits of flavor.

Cook until both meats are browned and a little crispy on the edges. That’s where the magic starts.

Step 2: Add Veggies

Reduce heat slightly. Throw in your diced onion, garlic, and bell peppers. Stir and let them cook until they start to soften, about 5 minutes.

This step smells incredible. Don’t rush it. The onions should get slightly golden, and the peppers should start to release their sweetness.

If you’re adding zucchini, now’s the time. It soaks up the flavors beautifully.

Step 3: Spice It Up

Now comes the fun part, seasoning.

Add chili powder, cumin, smoked paprika, cayenne, oregano, and a good pinch of salt and pepper. Stir everything well, letting the spices coat the meat and veggies.

Give it a minute or two. Let those spices toast a little. You’ll smell the difference, the aroma turns from sharp to warm and smoky.

Step 4: Add the Tomato Base

Stir in the tomato paste first. Mix it well until it darkens a little, that deepens the tomato flavor.

Then pour in the diced tomatoes and beef broth. Stir again, scraping the bottom to make sure nothing sticks.

If you’re adding cocoa powder or vinegar, now’s the time. Cocoa adds depth without tasting like chocolate, and vinegar balances the fat from the meat.

Step 5: Simmer Time

Bring everything to a gentle boil, then lower the heat to a simmer. Cover the pot halfway and let it cook for about 30-40 minutes. Stir every 10 minutes or so.

This is when the flavors marry each other. The sauce thickens. The broth reduces. The smell fills the house.

Taste halfway through. Adjust salt, pepper, or chili powder if needed.

A Note About Texture

Keto chili is a little different from traditional chili. Since you’re not using beans, you don’t get that starchy thickness. But don’t worry, the sausage fat, tomato paste, and slow simmer give it all the richness you need.

If you like it thicker, simmer uncovered for an extra 10 minutes. If it’s too thick, add a splash of broth. Easy fix.

Optional Mix-ins and Variations

This recipe is very forgiving. You can change things up depending on what’s in your fridge.

Here are a few ideas:

• Add mushrooms: They soak up the sauce and give a meaty bite.

• Use chorizo instead of sausage: Adds a smoky, spicy edge.

• Add diced jalapeños: For more heat and crunch.

• Top with shredded cheese and sour cream: A creamy finish that cuts the spice.

• Use turkey or chicken: For a lighter version that’s still keto-friendly.

You can even toss in cauliflower rice if you want it heartier. Just add it in the last 10 minutes of simmering.

How to Store and Reheat

This chili tastes even better the next day. The flavors deepen overnight.

• Fridge: Store in an airtight container for up to 5 days.

• Freezer: Freeze in portions. It keeps well for up to 3 months.

• Reheat: Warm on the stove over medium heat or in the microwave. Add a splash of broth or water if it thickens too much.

If you’re into meal prepping, this is your friend. I usually make a big batch, freeze half, and enjoy easy lunches all week.

Tips for Perfect Keto Chili Every Time

• Don’t rush the browning. That’s where most of the flavor builds.

• Use a mix of sausage and beef. It adds fat and flavor balance.

• Adjust spices to your taste. Chili should reflect you — mild or bold.

• Simmer low and slow. That’s what gives it depth and thickness.

• Always taste before serving. Sometimes just a pinch more salt transforms the whole dish.

Serving Ideas

This Keto Sausage and Beef Chili doesn’t need much to shine. But if you want to make it fancy, here are a few ideas:

• Serve it with a handful of grated cheese on top.

• Add sliced avocado for creaminess.

• A dollop of sour cream cools the heat.

• Sprinkle chopped cilantro or green onions for freshness.

• Pair it with a side of keto cornbread or cauliflower mash.

I sometimes eat it straight out of the pot with a spoon. No shame.

A Little Story for Flavor

One winter, I brought a pot of this chili to a neighborhood potluck. Nobody there was keto, but I didn’t tell them until after they’d eaten it.

The pot was gone before dessert came out.

When I mentioned it was low-carb, a few people blinked like I’d just told them I made it with air. They couldn’t believe how thick and satisfying it was.

That’s the beauty of this recipe, it doesn’t scream diet food. It just tastes like good, honest comfort.

Even my friend, who usually measures meals in slices of bread, went home asking for the recipe.

The Science-y Side (Without Getting Boring)

Here’s the quick version: this chili works perfectly for keto because it’s balanced between fat and protein while keeping carbs minimal.

The sausage provides fat. The beef adds protein. The tomatoes and peppers give it natural sweetness without sugar.

Each bowl is filling enough that you won’t crave snacks afterward, and that’s the real secret to staying on keto long-term: food that feels like you’re not missing out.

A lot of keto recipes lean too hard on cheese and cream. This one leans on flavor instead. Spices, fat, and time do the heavy lifting.

Common Mistakes (and How to Avoid Them)

• Too much tomato paste: It’ll make it acidic. Stick to the recipe.

• Overcooking veggies early: Add them once the meat’s browned to avoid mushy texture.

• Forgetting to taste-test: Always adjust spices before simmering.

• Rushing the simmer: Letting it cook slowly builds richness.

• Using lean beef: You’ll miss out on flavor and texture. Go for 80/20.

Can You Make It in a Slow Cooker?

Yes, and it turns out amazing.

Here’s how:

• Brown the beef and sausage first.

• Transfer to your slow cooker.

• Add everything else (except cheese and toppings).

• Cook on low for 6-8 hours or on high for 3-4.

The result? A deep, flavorful chili that smells like you’ve been working on it all day,  even if you’ve just been watching TV.

Can You Make It Spicier?

Absolutely. Here’s how I boost the heat when I’m in the mood for something fiery:

• Add fresh chopped jalapeños or serrano peppers.

• Double the cayenne.

• Add a spoon of hot sauce near the end of cooking.

Just be careful, chili heat grows as it simmers. Taste as you go. Unless you like sweating through your T-shirt, then go wild.

Why This Recipe Works So Well

Flavor layers. That’s the secret.

The sausage and beef together create a base that’s smoky, savory, and satisfying. The vegetables add freshness, and the tomato paste ties it together.

The simmering does the rest, thickening the sauce and blending the flavors into something addictive.

You don’t need sugar, beans, or flour to make it hearty. You just need time and patience.

A Keto Meal That Doesn’t Feel Keto

That’s what people love about this chili. It’s keto, yes,  but not obvious about it.

You’re not staring at a pile of eggs or cheese pretending to be something else. You’re eating real food, packed with flavor.

If you serve this to someone who doesn’t care about carbs, they’ll still love it. That’s how you know it’s a keeper.

Nutrition Estimate (Per Serving)

(Approximate,  will vary by ingredients and portion size)

• Calories: 410

• Fat: 30g

• Protein: 28g

• Carbs: 7g (Net Carbs: 5g)

• Fiber: 2g

Perfect balance for a keto meal,  plenty of fat for fuel, protein for fullness, and carbs low enough to stay in ketosis.

Conclusion

This Keto Sausage and Beef Chili Blend is my kind of comfort food, easy, hearty, and guilt-free.

It’s proof that you don’t need to give up flavor to stay on track with keto. You just need smart ingredients and patience to let them shine.

Every spoonful feels rich and cozy. And the best part? You can eat it all week without getting bored.

So next time you’re craving something warm and meaty, skip the takeout and make this instead. Your kitchen will smell incredible, and your taste buds will thank you.

Print