Low carb chili that’s so good it won a non-keto chili cookoff! Big on flavor, low on carbs, and kid friendly. Perfect for chili dogs, keto cornbread, and nachos.
Who doesn’t love a good chili recipe? One thing I’ve learned about chili over the years is that it’s kind of like BBQ. Every region of the country has their specialty and they stick to it. Loyalty, I like it.
I live close enough to Cincinnati that we have their infamous Cincinnati style chili restaurants everywhere. (Skyline if you’re familiar) After 6 or 7 years of living in this area, I finally developed a taste for it. What is chili like where you live? I hear Texans know good chili! 😉
Wouldn’t it be fun to travel around the nation on a big ‘ol chili journey? Food + travel = heaven! Those are my retirement goals: eat my way around the world.
The only place I traveled to for this recipe was my kitchen. Womp womb. BUT the recipe more than makes up for it!
Before we started eating keto, I fixed chili all the time. In true Southern grandma fashion, I never measured any ingredients, but the chili always tasted SO good.
And get this: I adapted my OG chili “recipe” to make it low carb once we started following keto. Then, I entered it into a chili cook-off and I WON!!! This chili took FIRST PLACE amongst a bunch non-keto chili eaters. Can you believe that? It’s so good no one knew it was healthy!
The great thing about chili is that it’s so versatile! It’s comforting, warm, and perfect for game days! Plus, chili is one of the easiest and least expensive meals you can make plus it’s packed with flavor!
I 86’d the beans because you know, keto, but I don’t think you’ll miss them. I like to serve chili on top of hot dogs with a little mustard and onion. We also make pork rind nachos and load it up with cheese, sour cream, black olives and jalapeños. Most often, I serve it with my famous (no seriously, it’s a viral one) Keto Cornbread!
If you have leftover chili, you can freeze it in bags and stock your freezer for later this winter. This recipe also makes for a great meal prep option too! It will stay fresh in the fridge for about a week or in the freezer for several months. Make a double batch to save some for later!
- 1 pound ground beef
- 3 ounces chopped onion (about 1/2 onion)
- 3.5 ounces chopped green bell pepper (about 1 pepper)
- 1 tablespoon butter
- 3 tablespoons cumin
- 1.5 tablespoons chili powder
- 2 teaspoons salt
- 1.5 teaspoons garlic powder
- 1/4 teaspoon coriander
- 1/4 teaspoon cayenne pepper
- pinch of black pepper
- 28 ounces crushed tomatoes
- 1/2 cup water
- In a skillet over medium heat, sauté the peppers and onions in the butter until they begin to soften, about 3 to 4 minutes.
- Add the ground beef to the skillet. Break up with a wooden spoon as it cooks. Cook until no longer pink, about 4 to 5 minutes.
- Add the spices to the beef mixture and stir to coat.
- Transfer the mixture to the crockpot. Drain grease if desired.
- Add the tomatoes and water to the pot. Stir to combine.
- Cook on high for 2 hours or low for 4 hours.
- If using an Instant Pot, you may complete the sauté steps in the pot on sauté mode. Cook on high pressure for 15 minutes and quick release the steam.
- Serve with shredded cheddar cheese and sour cream if desired.
This chili may also be made on the stove. Complete steps 1 through 3 in a stockpot. After completing steps 4 and 5, simmer the chili for 2 hours on low, stirring occasionally.
Nutrition Information:Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 195 Total Fat: 11.6g Carbohydrates: 10.5g Fiber: 3.3g Protein: 11.9g