This Classic Low-Carb Keto Chili Con Carne recipe is easy, filling, and comforting. It's made with ground beef and a simple blend of homemade spices, tomatoes, and chilies - you will never even miss the beans!
This is my mom's classic chili recipe that I've eaten since I was a little girl. Now that I'm grown with a family of my own, it's the recipe I make for them, too.
I've just made a few simple tweaks to make it keto-compliant. It's a traditional, classic chili recipe that's easy, filling, and comforting.
It's made with ground beef and a simple blend of homemade spices, tomatoes, and chilies.
And since beans aren't low-carb, we'll be leaving them out. However, this dish is so flavorful you'll never even miss them!
❤️ Why You'll Love This Low-Carb Chili Recipe Without Beans: 1) Easy to make. 2) Can easily be doubled or tripled for a crowd or frozen for meal prep. 3) Thick (not watery!) and rich. 4) Is low-carb, keto, gluten-free, paleo, AND whole30-compliant!
I hope this recipe becomes a staple in your family as it is in ours. Oh, and don't forget the low-carb cornbread!!
Or, if you're looking for more comforting recipes, be sure to check out this keto chicken or turkey pot pie, keto chicken pot pie soup, and keto lasagna soup recipe!
Ingredients
The ingredients below result in a thick beef chili with the perfect texture, flavor, and spice balance. Here are the simple ingredients:
- Oil: For browning the beef.
- Ground Beef: I recommend beef, but any ground meat will work. Substitute ground chicken or turkey if desired.
- Diced Tomatoes With Green Chilis: I use mild Ro-tel, but use any brand or heat preference you prefer.
- Tomato Sauce: Rich tomato flavor.
- Onion, Garlic, and Jalapeno: Base flavor of the keto chili.
- Seasonings: A simple blend of chili powder, ground cumin, basil, oregano, cayenne pepper, and sea salt for a flavorful, hearty chili.
Easy instructions
Step #1: Brown the beef, onion, and jalapeno. Drain off the fat if desired.
Step #2: Add the remaining ingredients. Then, cover and simmer for 30 to 40 minutes to thicken and allow all the flavors to blend together. Remove the lid for 10 to 15 minutes for a thicker chili.
Serving suggestions
My favorite way to serve low-carb chili is with an assortment of toppings served alongside keto cornbread. Here are some of my favorite topping options:
- avocado
- shredded cheese
- sour cream
- red onion
- diced tomatoes
- red hot
- tortilla chips or store-bought keto tortilla chips
- diced jalapenos
Storage
- Store: Store in the refrigerator for 3 to 5 days.
- Freeze: This is a perfect dish to make in large portions and freeze! To freeze, store in individual portions for up to 3 months. When ready to heat, allow the chili to thaw, then reheat it on the stove.
- Reheat: Reheat over medium heat on the stove or in the microwave. If frozen, thaw before reheating. Chili can be thawed overnight in the fridge, in a bowl of cold water (while still in the container!), or in the microwave if it's in a microwavable-safe container.
Or if you're looking for different types of chili recipes, this Chili Recipe, Salsa Verde Quinoa Chili, and vegan chili look delicious too!
Frequently asked questions
Yes, you can! If you follow a low-carb or keto diet, you should leave out the beans because they are high in carbs. Keto chili can be just as hearty and filling as traditional chili with beans. I bet you don't even miss them!
Sure! Add one 16 oz can of drained kidney or pinto beans in step 4 if desired.
Con Carne means "with meat". So Chili Con Carne basically means chili with meat, as opposed to a bean-based or vegetarian chili. It is also typically quite spicy. I've included notes in the recipe card if you want to make a more traditional, spicy, low-carb chili, as this one is fairly mild.
I recommend using 85 to 90% lean ground beef for chili so it's not too greasy.
Remove the lid for the last 10 to 15 minutes of simmering for a thicker chili so any extra liquid evaporates.
Top tips and substitutions
- As written, this recipe is not overly spicy. Add more chili pepper and cayenne pepper as desired, use medium or hot Ro-tel, and leave in the jalapeno seeds to add more spice!
- This recipe can easily be doubled or tripled to feed a large crowd or to be frozen for meal prep.
- If you don't have fresh garlic, substitute with ¼ teaspoon of garlic powder.
- Adjust the seasonings to your liking! If it tastes "flat," it needs more salt. If it needs more chili flavor, add more chili powder, or if it needs more heat and cayenne pepper.
If you’ve tried this One-Pot Keto Chili Recipe or any other recipe on the blog, please let me know in the comments below!
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📖 Recipe
Low-Carb Keto Chili Con Carne
Ingredients
- 2 Tbsp. Avocado Oil - or oil of choice
- 2 Pounds Ground Beef
- 1 Medium Jalapeno - seeded and diced for less heat
- ½ Large or 1 Small Onion - finely chopped
- 2 Cloves Garlic - minced, or ½ teaspoon garlic powder
- 1 10 oz. Can Diced Tomatoes With Green Chili's (I use Ro-Tel)
- 16 oz Tomato Sauce
- 3 Tbsp. Chili Powder
- 1 Tbsp. Ground Cumin
- 1 tsp. Dried Basil
- 1 tsp. Oregano
- ¼ tsp. Cayenne Pepper - optional, more to taste
- 1.25 tsp. Sea Salt - more to taste
Optional Toppings:
- Sour Cream
- Yellow Mustard
- Shredded Cheese
- Keto Tortilla Chips
- Jalapenos - seeded and diced
- Store-Bought Keto Tortilla Chips
- Avocado
Instructions
- Heat the oil in large pan or dutch oven over medium heat.
- Add the beef, onion, and jalapeno, and cook until the beef is browned and the onion is translucent; breaking the beef apart with a wooden spoon as cooking.
- Drain off fat if desired.
- Add remaining ingredients and bring to boil.
- Reduce heat, cover and, simmer for 30-40 minutes. For a thicker chili, remove the lid the last 10 to 15 minutes.
- Taste and add more sea salt (if it tastes "flat," it needs more salt!), cayenne for heat, or more chili powder for more chili flavor as desired and serve hot. Easy and delicious!
Add Your Own Notes
Video
Notes
- Find the link to the full video here: Chili YouTube Video!
- This goes perfectly with my Keto Cornbread or Paleo Cornbread!
- This recipe can easily be doubled or tripled.
- Leftovers can be stored covered in the fridge for 3 days or frozen. To freeze, store in individual portions for up to 3 months. When ready to heat, allow the chili to thaw then reheat on the stove.
- To thaw chili: Place it in the fridge overnight, in a bowl of cold water (while still in the container!), or in the microwave if it's in a microwavable-safe container.
- If you're not keto or paleo, feel free to add one 16 oz can of drained kidney or pinto beans on step 4 if desired.
- As written, this isn't very spicy. Add more chili powder and cayenne pepper as desired and leave in jalapeno seeds to add more spice!
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Alisa Fleming says
This looks like my husband's kind of chili - he really doesn't like beans. I'd be tempted to sneak in some veggies on him and the idea mentioned above of eggplant sounds really tasty!
Cassidy says
Yeah, I have yet to try the eggplant but it sounds tasty!!
-Cassidy
Shanna says
Another goodie! We also add diced eggplant. Put it in when you add the meat. It soaks up the good fats from the meat cooking and turns soft. Basically, its the beans in the chili. 🙂 (Oh, and smoked paprika is awesome in chili.)