Can I make this keto sausage and beef chili in a slow cooker?

Yes, this recipe works great in a slow cooker. Just brown the sausage and beef first in a pan to lock in flavor, then move everything into your slow cooker. Add the tomatoes, broth, and seasonings, and cook on low for about 6 to 8 hours or on high for around 3 to 4 hours. The long cook time lets the spices blend perfectly, and you’ll end up with a rich, thick chili that’s full of flavor.

What can I serve with keto sausage and beef chili while staying on the keto diet?

You can serve this chili with toppings like shredded cheese, sour cream, avocado slices, or chopped green onions. For a more filling meal, pair it with keto-friendly sides like cauliflower rice, almond flour cornbread, or roasted vegetables. Everything stays low-carb but still feels like a real comfort meal.

How long does keto chili last in the fridge or freezer?

This chili keeps well in the fridge for up to 5 days when stored in an airtight container. You can also freeze it for up to 3 months. To reheat, warm it on the stove or in the microwave and add a splash of beef broth if it thickens too much. It actually tastes even better the next day, so it’s perfect for meal prep on the keto diet.

Easy Keto Sausage and Beef Chili Blend Recipe For Dinner

Keto Sausage and Beef Chili Blend Recipe

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A thick, rich keto chili made with ground beef, sausage, and warm spices. Low in carbs, full of flavor, and perfect for a cozy dinner or weekly meal prep. Simple to make in one pot and tastes even better the next day.

Author: Jane Summerfield
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Main Course, Dinner
Method: Stovetop (or Slow Cooker)
Cuisine: American, Keto, Low-Carb
Diet: Gluten Free

Ingredients

Scale

1 lb ground beef (80/20 blend)
1 lb pork sausage (Italian or spicy)
1 small onion, diced
2 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 small zucchini, diced (optional)
1 (14 oz) can diced tomatoes
1 (6 oz) can tomato paste
1 cup beef broth (low-sodium)
2 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
½ tsp cayenne pepper (adjust to taste)
1 pinch oregano
Salt and pepper to taste
½ tsp cocoa powder (optional)
1 tbsp apple cider vinegar (optional)
Optional toppings: shredded cheese, sour cream, avocado, cilantro

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Instructions

Brown the meat: Heat a large pot over medium-high. Add sausage and cook until browned. Add ground beef and cook until no longer pink.
Add vegetables: Stir in diced onion, garlic, and bell peppers. Cook for about 5 minutes, until softened. Add zucchini if using.
Add spices: Sprinkle in chili powder, cumin, paprika, cayenne, oregano, salt, and pepper. Stir for a minute to release flavor.
Add tomato base: Mix in tomato paste, diced tomatoes, and beef broth. Add cocoa powder and vinegar if using. Stir well.
Simmer: Bring to a gentle boil, then lower heat and simmer for 30–40 minutes. Stir every 10 minutes.
Taste and adjust: Add more salt or spice if needed. Simmer uncovered for a thicker chili.
Serve: Top with cheese, sour cream, avocado, or fresh herbs. Enjoy hot.

Notes

Use spicy sausage if you want extra heat.
You can make this in a slow cooker: brown the meat first, then cook on low for 6–8 hours or high for 3–4.
Keeps well in the fridge for up to 5 days or frozen for 3 months.
Add mushrooms or cauliflower rice for extra bulk.

Nutrition

Serving Size: 1 bowl (about 1 ½ cups)
Calories: 410
Sugar: 4g
Sodium: 850mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 16g
Trans Fat: 0.5g
Carbohydrates: 7g
Fiber: 2g
Protein: 28g
Cholesterol: 90mg

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