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: It... 1) Is easy to make. 2) Can easily be doubled or tripled for a crowd or frozen for meal prep. 3) 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!
Easy instructions
Step #1: Start by browning 2 pounds of hamburger meat (I prefer organic and grass-fed) along with 1 small onion and a diced jalapeno, if desired.
Step #2: Add the remaining ingredients.
Drain off the fat, if desired, then add 2 cloves of garlic, diced tomatoes with green chilies, tomato sauce, chili powder, cumin, basil, oregano, sea salt, and cayenne pepper (if using).
Step #3: Simmer and serve.
Cover and simmer for 30 to 40 minutes to allow all the flavors to blend together and serve.
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 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.
Serving suggestions
You can't have chili without cornbread! So be sure to make this keto cornbread - no one will ever guess there's no corn in it!
Then, I like to top mine with yellow mustard and shredded cheese. I've always thought this is how everyone ate chili, but as it turns out, I think it's just my family, lol 🤣
Some more common toppings include:
- avocado
- shredded cheese
- sour cream
- red onion
- diced tomatoes
- red hot
- tortilla chips
- diced jalapenos
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! Especially 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! Simply 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 would like to make a more traditional, spicy low-carb chili as this one is fairly mild as written.
Top tips
- As written, this recipe is not very spicy. Add more chili pepper and cayenne pepper as desired 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’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 - preferably organic and grass fed
- 1 Medium Jalapeno - optional, seeded and diced for less heat
- ½ Large or 1 Small Onion - finely chopped
- 2 Cloves Garlic - Minced
- 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
Instructions
- Heat the oil in large pan or dutch oven over medium heat.
- Add the beef, onion, and jalapeno (if using), and cook until beef is browned and 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 30-40 minutes.
- Taste and add more sea salt (if it tastes "flat", it needs more salt!) and cayenne 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.)