This Classic Low-Carb Keto Chili Con Carne recipe is easy, filling, thick, 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!
Course gluten free, keto, Main Course, paleo, whole30
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!
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!