This Classic Paleo, Whole30, and Low Carb Keto Chili recipe is easy, filling, and comforting when its cold outside. It’s made with ground beef and a simple blend of homemade spices, tomatoes, and chilies – you will never even miss the beans!
Classic Whole30, Paleo, & Keto Chili
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 Whole30, Paleo & Keto compliant.
It’s a traditional, classic chili recipe that’s easy, filling, and comforting when it’s cold outside. It’s made with ground beef and a simple blend of homemade spices, tomatoes, and chilies – you will never even miss the beans!
While most chili recipes are naturally gluten-free, not all are Paleo and Keto.
Not only do many chili recipes rely on beans (which are not paleo, keto, or low carb) some people put masa (corn flour found in the Mexican food section) in their chili to give it an earthy, corn-like taste.
But even when we did eat corn, my entire family preferred it without.
Also, if you’d like your chili to have some heat to it, just add 1/4 tsp. cayenne pepper, I never do this because we don’t really like spicy food, but it’s totally up to you! I hope this recipe becomes a staple in your family like it is in ours.
Easy Classic Chili In 2 Steps
Start by browning 2 pounds of hamburger meat (I prefer organic and grass-fed) along with 1 small onion.
Drain off the fat, if desired, then add 2 cloves garlic, diced tomatoes with green chilies, tomato sauce, chili powder, cumin, basil, oregano, sea salt, and cayenne pepper (if using).
Cover and simmer 30 to 40 minutes to allow all the flavors to blend together and serve.
Expert Tips
- If you’re not Keto or Paleo, feel free to add a can of drained pinto beans.
- We don’t like our chili very spicy so this recipe is very mild. If you’re a fan of spice though, simply add more cayenne pepper to taste!
- Chili can be stored in the refrigerator for 3 to 5 days. It can also be frozen in individual portions for up to 3 months.
Craving cornbread and sour cream to go with your beef chili? Check these out…
Easy Peasy Dairy Free Sour Cream
Or if you’re looking for more chili recipes, this Salsa Verde Quinoa Chili looks delicious too!
If you’ve tried this Keto Chili or any other recipe on the blog please let me know in the comments below!
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Classic Keto Chili {Paleo & Whole30}
Ingredients
- 2 Tbsp. Coconut Oil or oil of choice
- 2 Pounds Ground Beef preferably organic and grass fed
- 1/2 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
- 2 Tbsp. Chili Powder
- 1 Tbsp. Ground Cumin
- 1 tsp. Dried Basil
- 1 tsp. Oregano
- 1/4 tsp. Cayenne Pepper optional
- 3/4 tsp. Sea Salt
Instructions
- Melt the coconut oil in large pan or dutch oven over medium heat.
- Add the beef and onion 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 adjust seasonings as desired and serve hot. Easy and delicious!
Nutritional information is approximate and may vary.
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!
Yeah, I have yet to try the eggplant but it sounds tasty!!
-Cassidy
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.)