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The BEST Keto Chili
The BEST Keto Chili

The BEST Keto Chili
In the heart of Texas, where the sunsets paint the sky with hues of orange and pink, and the air is filled with the tantalizing aroma of smoked meats, there exists a cherished tradition: chili. But this isn’t just any chili—it’s the…
The BEST Keto Chili
Source
Ingredients:
1
Servings
  • 2
    tbsp
     olive oil
  • 1
    item
     onion, diced
  • 3
    clove
     garlic, minced
  • 1.5
    lb
     ground beef (preferably grass-fed)
  • 1
    item
     can (14 oz) diced tomatoes
  • 2
    tbsp
     tomato paste
  • 480
    ml
     beef broth
  • 1
    tbsp
     chili powder
  • 1
    tsp
     ground cumin
  • 1
    tsp
     smoked paprika
  • 1
    item
     salt and pepper to taste
The BEST Keto Chili
Instructions:
  1. Brown Beef: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until softened and fragrant.
  2. Sear Meat: Add ground beef to the pot, breaking it apart with a spoon, and cook until deeply browned and no longer pink.
  3. Add Tomatoes and Paste: Stir in diced tomatoes (with their juices) and tomato paste, allowing them to cook down and develop flavor.
  4. Season: Sprinkle chili powder, ground cumin, smoked paprika, salt, and pepper over the beef mixture, stirring to evenly distribute the spices.
  5. Simmer: Pour beef broth into the pot, stirring well to combine. Bring the chili to a simmer, then reduce the heat to low and let it cook, covered, for at least 30 minutes (longer if time allows) to allow the flavors to meld together.
  6. Adjust Seasoning: Taste and adjust the seasoning as needed, adding more salt, pepper, or spices to suit your preferences.
  7. Serve: Ladle the keto chili into bowls and top with your favorite low-carb toppings, such as shredded cheese, sour cream, sliced avocado, or chopped cilantro.
  • 2
    tbsp
     olive oil
  • 1
    item
     onion, diced
  • 3
    clove
     garlic, minced
  • 1.5
    lb
     ground beef (preferably grass-fed)
  • 1
    item
     can (14 oz) diced tomatoes
  • 2
    tbsp
     tomato paste
  • 480
    ml
     beef broth
  • 1
    tbsp
     chili powder
  • 1
    tsp
     ground cumin
  • 1
    tsp
     smoked paprika
  • 1
    item
     salt and pepper to taste
1
Servings
0

Brown Beef: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until softened and fragrant.

Sear Meat: Add ground beef to the pot, breaking it apart with a spoon, and cook until deeply browned and no longer pink.

Add Tomatoes and Paste: Stir in diced tomatoes (with their juices) and tomato paste, allowing them to cook down and develop flavor.

Season: Sprinkle chili powder, ground cumin, smoked paprika, salt, and pepper over the beef mixture, stirring to evenly distribute the spices.

Simmer: Pour beef broth into the pot, stirring well to combine. Bring the chili to a simmer, then reduce the heat to low and let it cook, covered, for at least 30 minutes (longer if time allows) to allow the flavors to meld together.

Adjust Seasoning: Taste and adjust the seasoning as needed, adding more salt, pepper, or spices to suit your preferences.

Serve: Ladle the keto chili into bowls and top with your favorite low-carb toppings, such as shredded cheese, sour cream, sliced avocado, or chopped cilantro.

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