One pot, a handful of ingredients, and a whole lot of flavor! I love this easy low carb beef chili recipe for many reasons, but mostly because its so filling, comforting, and still keeps it very low carb. If you aren’t a “low carber” or are even looking to carb up a little one day you can easily add beans to this recipe. Skip down to the bottom for the full recipe!
Low Carb Beef Chili
I like a chili recipe that involves me only chopping a minimal amount of veggies, opening a few cans, and throwing everything into the pot and letting the magic happen. That is this recipe! Because the beef is the main ingredient (no beans here) in this recipe, it is important to use a higher quality meat with more fat. I like to use an 80/20 grass fed organic beef. This keeps in line with my diet and lifestyle for managing my PCOS and gives a much better overall flavor. You can easily customize this recipe with more onions (or less) and more peppers (or less). It is really up to you! I personally love lots of peppers and spice to really heat up the chili. My favorite part is pairing this low carb beef chili with my Keto Corn Muffins. They taste just like corn bread without any of the carbs. Talk about the perfect meal to get you through the rest of your winter blues! Check out the full recipe below.
Low Carb Beef ChiliPrint Recipe
- 2 lbs. Ground Beef
- 2 cans, Stewed Tomatoes
- 1 can, Rotel (fire roasted) Tomatoes
- 1 Onion, diced small
- 2 Jalapenos (seeds optional), diced small
- 1 Green Pepper, diced small
- 2-3 Garlic Cloves, minced
- 2 Cups Chicken Broth (more may be needed depending on how long you cook for)
- 3 Tbsp. Chili Powder
- 2 tsp. Cumin
- 1 tsp. Cayenne
- 1 tsp. Garlic powder
- 1 tsp. Onion powder
- 2 tsp. Salt
- Ground pepper to taste
Combine all the seasonings in a bowl (chili powder, cayenne, garlic powder, onion powder, cumin, salt, and black pepper).
Begin by cooking the ground beef and add 2 tsp. of the chili seasoning mixture to the beef while it cooks.
Once the beef is cooked, drain the majority of the fat but leave a few teaspoons in the bottom.
Add the onions and peppers and cook with the beef 4-5 minutes. Add the garlic and cook an additional minute.
Add the three cans of tomatoes and use a wooden spoon to break up the pieces of tomato as much as possible.
Add the remaining chili seasoning. Then stir in the chicken broth and turn the heat to low.
I like to cook this for several hours on low. I occasionally stir the mixture, breaking up the beef and the tomatoes as much as possible. It will look like there is a lot of liquid initially, but will eventually cook off. If you need to add more broth you can as needed. I typically cook on low for at least an hour if not more!
Serve with cheese, more onion, and a keto corn muffin!