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Beef and Bacon Keto Chili Recipe

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Thick, smoky, and full of flavor, this beef and bacon keto chili is the kind of low-carb comfort food that fills you up without beans or sugar. It’s rich, meaty, and perfect for cozy dinners or meal prep.

Ingredients

Scale

  • 1 lb (450g) ground beef (80/20 blend works best)

  • 6 slices thick-cut bacon, chopped

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 1 green bell pepper, diced

  • 1 red bell pepper, diced

  • 1 (14 oz) can crushed tomatoes (no sugar added)

  • 2 tbsp tomato paste (no sugar added)

  • 1 cup beef broth (low sodium or homemade)

  • 2 tbsp chili powder

  • 1 tbsp smoked paprika

  • 1 tsp cumin

  • 1 tsp oregano

  • ½ tsp cayenne pepper (optional, for heat)

  • Salt and black pepper to taste

  • 2 tbsp butter or olive oil

  • 1 tbsp apple cider vinegar (for brightness)

  • Optional toppings: shredded cheddar cheese, sour cream, diced avocado, chopped cilantro

Instructions

  • Cook the bacon: In a large pot or Dutch oven, add chopped bacon to a cold pan. Cook over medium heat until crispy, about 8–10 minutes. Remove bacon with a slotted spoon and set aside. Leave 2 tablespoons of bacon fat in the pot.

  • Brown the beef: Add the ground beef to the same pot. Break it apart and cook until browned and no longer pink, about 6–8 minutes.

  • Add vegetables: Stir in the diced onion, garlic, and bell peppers. Cook until the onions turn soft, about 5 minutes.

  • Add spices: Sprinkle in chili powder, smoked paprika, cumin, oregano, cayenne, salt, and pepper. Stir well and let the spices toast for 1–2 minutes.

  • Add tomato paste: Stir in tomato paste and cook for 2 minutes to deepen the flavor.

  • Add liquids: Pour in crushed tomatoes and beef broth. Stir everything together.

  • Simmer: Add the cooked bacon back in. Bring to a boil, then reduce the heat to low and simmer uncovered for 40–50 minutes, stirring now and then, until thick and rich.

  • Finish: Stir in butter and apple cider vinegar. Taste and adjust salt, pepper, or spice if needed.

  • Serve: Spoon into bowls and top with cheese, sour cream, avocado, or cilantro if you like.

Notes

  • For a milder chili, skip the cayenne.

  • To make it creamier, mix in 2 tablespoons of cream cheese before serving.

  • This chili tastes even better the next day, store it in the fridge overnight.

  • Freezes well for up to 3 months.

Nutrition

Find it online: https://www.wellnesswarrior.org/beef-and-bacon-keto-chili/