There’s something comforting about a warm bowl of chili, especially when you’ve had one of those days. The kind where you want something hearty and filling, but without all the carbs. Enter the Keto Beef Chili—a game-changer if you’re doing keto but still want the rich, bold flavors of traditional chili.

This recipe is all about satisfying your cravings while staying true to your low-carb goals. We’re talking about tender ground beef, flavorful spices, and just the right amount of heat. Plus, it’s a breeze to whip up, making it perfect for busy weeknights, meal prep, or even those cold weekends when you just want to stay inside and cozy up with a hot meal.

Why Keto Beef Chili?

First, let’s break it down. Traditional chili is typically packed with beans, which are delicious but definitely not keto-friendly. Beans, while high in protein and fiber, are loaded with carbohydrates, which makes them a no-go when you’re trying to keep those carbs down. But don’t worry—this keto chili is just as filling and flavorful without the beans. It’s low in carbs, high in healthy fats, and is great for anyone following a ketogenic diet.

Now, let’s get to the part where the magic happens.

Ingredients You’ll Need

This keto beef chili focuses on using simple, fresh ingredients that pack tons of flavor. You might already have most of these in your kitchen, so no last-minute grocery runs!

For the Chili:

1 ½ pounds of ground beef (preferably 80/20 for more flavor)
1 small onion, finely chopped
3 cloves of garlic, minced
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
2 tablespoons of olive oil (or avocado oil)
2 tablespoons of tomato paste
1 ½ cups of beef broth
1 14-ounce can of diced tomatoes (no sugar added)
2 tablespoons of chili powder (or adjust based on your heat tolerance)
1 tablespoon of cumin
1 tablespoon of paprika
1 teaspoon of oregano
1 teaspoon of smoked paprika (optional, but it adds depth)
1 teaspoon of ground cayenne pepper (optional, for extra heat)
Salt and pepper to taste
1 teaspoon of apple cider vinegar (this adds a nice tang)
Optional garnishes: shredded cheddar cheese, sour cream, chopped green onions, avocado slices, or jalapeños.

Why These Ingredients?

Ground Beef: The fatty beef provides richness and flavor, perfect for keto.
Bell Peppers: They add a bit of sweetness without the carb overload.
Tomatoes and Broth: These keep things saucy and help balance the spices.
Spices: Chili powder, cumin, and paprika give that traditional chili taste you love. Don’t skimp on these!

Let’s Get Cooking!

Step 1: Brown the Beef Start by heating your oil in a large pot over medium heat. Once the oil’s hot, toss in the ground beef. Cook until it’s browned all over, making sure to break it up as it cooks. You’re looking for a nice brown color—that caramelization gives it the extra flavor. If there’s a lot of grease in the pot, drain some of it, but leave a little behind for flavor.

Step 2: Add the Veggies Next, toss in the chopped onion, garlic, and bell peppers. Cook until they soften and become fragrant, which should take about 5-7 minutes. At this point, your kitchen is probably smelling amazing. Don’t rush this step—letting the veggies sweat it out adds depth to your chili.

Step 3: Time for the Spices Now comes the fun part—spicing it up! Add your chili powder, cumin, paprika, oregano, smoked paprika, cayenne (if using), salt, and pepper. Stir them into the meat and veggies, making sure everything is evenly coated. Let the spices cook for a minute or two; this will toast them and release all that rich flavor.

Step 4: Tomato Time Once the spices have had a chance to work their magic, stir in the tomato paste. This gives the chili a rich, concentrated tomato flavor. Then, add the diced tomatoes and beef broth. Give everything a good stir to combine.

Step 5: Simmer and Wait Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for at least 30 minutes, but ideally, the longer the better. You want those flavors to develop and meld together, and a slow simmer is key. Stir occasionally, and if the chili starts to look too thick, add a splash more broth or water.

Step 6: Finish with Vinegar Right before serving, stir in the apple cider vinegar. This little touch balances the flavors and gives the chili a subtle tang. Trust me, you don’t want to skip this step—it makes all the difference!

Step 7: Serve and Enjoy Ladle the chili into bowls and top it with your favorite garnishes. I’m a fan of shredded cheddar cheese, a dollop of sour cream, and some sliced avocado, but you do you. Jalapeños or chopped green onions also add a nice touch. Whatever you pick, make sure to grab a spoon and dig in while it’s hot!

Nutritional Breakdown

Per serving (without garnishes):

Calories: 320
Fat: 22g
Protein: 25g
Carbs: 6g (net carbs: 5g)
Fiber: 1g

This keto beef chili is perfect for anyone counting carbs and keeping it keto. The low carb count makes it guilt-free, but with enough fat and protein to keep you full and satisfied for hours.

Tips to Make Your Keto Chili Next-Level

Use quality beef: Go for grass-fed if possible. It has a richer flavor, and since fat is a big part of keto, you want the best quality.
Add bacon: If you want to up the fat content and add even more flavor, cook a few slices of bacon first, and use the grease to brown your beef.
Let it sit: Chili is one of those magical dishes that gets better with time. If you can make this a day ahead and let it sit in the fridge, the flavors will deepen. Reheat it slowly, and you’ll notice the difference.
Play with heat: If you’re someone who likes a bit more fire in your chili, don’t be shy with the cayenne or even add a splash of hot sauce when serving.

Can You Freeze Keto Chili?

Absolutely! This chili is a meal-prepper’s dream. You can make a big batch and freeze individual portions for those nights when you just don’t feel like cooking. To freeze, let the chili cool completely before transferring it to airtight containers or freezer bags. It’ll keep well for up to 3 months.

When you’re ready to eat, thaw it overnight in the fridge, then reheat on the stove or in the microwave. Just add a splash of water or broth when reheating to bring it back to life.

Serving Ideas

While this keto beef chili is delicious on its own, you can also get creative with how you serve it:

Over Cauliflower Rice: This is a great way to make it even more filling without adding carbs. The cauliflower rice soaks up all that flavor perfectly.
In Lettuce Wraps: Scoop some chili into crisp lettuce leaves for a fun, taco-style meal.
As a Topping: Use it as a topping for grilled meats or even a keto-friendly hot dog. It takes those dishes up a notch.
Chili Dogs: Pour a spoonful over grilled sausages for a low-carb chili dog. Add cheese and onions for extra flavor.

Conclusion

This keto beef chili isn’t just a low-carb version of the classic dish; it stands on its own as a flavorful, filling meal. Whether you’re keto, low-carb, or just trying to eat healthier, this chili ticks all the boxes—no beans, no sugar, just simple ingredients that pack a punch.

Not only is it easy to make, but it’s also a recipe you’ll come back to time and time again. Perfect for those cold nights when you need something warm and hearty or when you want to meal prep for the week.

So, the next time you’re craving chili but want to keep it keto-friendly, pull out this recipe. You’ll get all the satisfaction of a bowl of rich, comforting chili, but without the carb hangover.

Happy cooking!