Keto Beef Chili
Why This Is Strictly Keto
Traditional chili relies on kidney beans; this version is built entirely on ground beef, tomatoes, onion and spices, so there are no beans and no sugar. Broth and melted cheddar give it body without any flour or cornstarch thickener.
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic, pressed
- 1 large onion, finely chopped
- 1 lb (450g) ground beef (80/20)
- 1½ tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 can (14.5 oz / 411g) diced tomatoes, no sugar added
- 2 cups (480 ml) beef broth
- 1 cup (100g) freshly shredded sharp cheddar cheese
- Kosher salt and freshly ground black pepper, to taste
- Optional toppings: sour cream, extra cheddar, diced avocado, chopped cilantro
Instructions
Soften the aromatics: Heat the olive oil in a Dutch oven over medium heat until shimmering. Add the garlic and cook until fragrant, then add the onion and cook until golden, 5–7 minutes.
Brown the beef: Add the ground beef with the chili powder, cumin, paprika, oregano, cayenne, salt and pepper. Break the meat up and brown it thoroughly, 5–7 minutes.
Add the tomatoes: Reduce the heat to medium-low, stir in the diced tomatoes and cook 10 minutes, stirring occasionally.
Simmer: Pour in the beef broth, cover, and simmer on low for about 1 hour, stirring now and then, until thick and rich.
Melt the cheese: Stir in the cheddar, turn off the heat and let it sit for 10 minutes so the cheese melts smoothly into the chili.
Serve: Ladle into bowls and top with sour cream, extra cheese, avocado or cilantro.
Nutritional Info (per serving, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~285 kcal | 19g | 24g | 6g |
Tips
- Cook the onion and garlic low and slow — it builds flavor without burning.
- Shred your own cheddar; pre-shredded cheese has anti-caking agents and melts less smoothly.
- Chili tastes even better the next day, so make it ahead if you can.
- Slow cooker: brown the meat first, then cook everything on low 7–8 hours. Freezes well for up to 4 months.
