It’s chili weather! Yay! Now full disclosure, I am not doing the Keto diet. I repeat I am NOT Keto. My mom and dad however are. They’ve been on it for a few months and have been really successful in losing weight. Personally, I could never give up pizza and pasta, but I’m not opposed to swapping out (or leaving out) a few ingredients in a recipe to help my parents stay on track.
However, I definitely don’t have the commitment to keto as my parents do. Keto can be very difficult to follow, and without experimentation with recipes, it can be restrictive. I’ve also heard it’s difficult to keep hydrated during the keto diet. Water loss is common during keto, so it’s best to look into keto hydration methods.
My mom and I created and tested this Simple Keto Chili recipe and it’s a winner. Nolan (and his friends) agree. (I did add a can of chili beans to his version because the man likes beans in his chili.)
For me, the best part of eating a big bowl of chili are the toppings. I like to load mine up with sour cream, cheese, green onion, and of course tortilla chips (the chips are not Keto btw).
PrintSimple Keto Chili
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
Ingredients
- 1 lb lean ground beef*
- 1 small onion, chopped (roughly 1 cup)
- 1 cup red, orange, or yellow bell peppers, chopped
- 1 large jalapeno**, diced
- 2 clove of garlic, diced (or if you’re lazy … like me: sub 1/2 teaspoon garlic powder)
- 2 Tablespoons chili powder
- 2 teaspoon cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper, optional
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 2 Tablespoons tomato paste
- 1 can (14.5 oz) petite dice tomatoes
- 3 –4 cups beef broth
Instructions
Crumble the beef with a spoon or spatula in a large pot or dutch oven over medium high heat until it’s browned (takes about 10 minutes).
Dump in the onion, bell pepper, jalapeno, and garlic and cook another 10 minutes until the vegetables are soft.
Add the chili powder, cumin, paprika, cayenne, salt, and pepper (and garlic powder if you used it instead of whole garlic) to the pot and stir until evenly dispersed and toasted.
Plop in the tomato pasted and stir for another minute until it’s covering everything.
Pour in the diced tomatoes and 2 cups of broth and stir to combine.
Turn the heat up slightly until everything comes to a slight bubble.
Simmer for 20-25 minutes.***
Add the additional cup of broth if it is too thick.
Notes
*90/10 ground sirloin is perfect, but if you use 80/20 chuck be sure to drain the fat after you brown the meat
**WEAR GLOVES when dicing the jalapeno, and/or wash your hands after thoroughly! I wear contacts and one time when I took my contacts out one night after chopping jalapenos that day, there must have been some jalapeno residue left on my hands and my eyes were on fire! It hurt so bad!
***You can simmer it for up to an hour if you have the time. The longer it simmers the better the flavors meld together. Actually this chili is amazing the day after!
Looking for more recipes like this Simple Keto Chili? Check these out:
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