A meaty and bean free low carb chili made with sirloin and ground beef. This low carb steak chili is rich, flavorful, and can be made dairy free, paleo, and Whole30! Serve with a piece of low carb cornbread for a hearty low carb meal.
Sweater weather is right around the corner, folks. Personally, I am standing with open arms ready to accept the falling leaves and smell of pumpkin spice candles.
I’m also ready for big pots of chili, football (let’s hope, right?), and cornbread. We may not get to do our annual trip to the pumpkin patch but I will for sure be making all the low carb chili this year.
If you weren’t aware, I have a bangin’ low carb chili recipe on the blog already. It’s so good that it took first place in a chili cookoff a couple of years ago that was judged by non-low carb people. Woot woot!
I love that recipe so much but I also like to get creative and put a spin on my classic recipes. That’s the fun part of food blogging!
There’s a restaurant near where I live called Terry’s Turf Club that has the best filet mignon chili. It’s so rich and delicious. The restaurant has been on Diners, Drive Ins, and Dives too! It’s a super eclectic and fun place to try if you’re ever in Northern Kentucky or Cincinnati!
Anyway, I’ve long loved their filet mignon chili. I wanted to make a riff of it at home but make it low carb and more budget friendly. This low carb steak chili is my version of Terry’s fancy pants one. I think you’re really going to love it!
You’re Going To Love This Low Carb Steak Chili
And this is why:
- Rich and hearty all beef chili
- Budget friendly
- Feeds a crowd
- Can easily be doubled for freezing
- Kid friendly
- Adaptable for the slow cooker or Instant Pot
- Carbs come from veggies rather than junk
- Dairy free, paleo, Whole30 (if you sub butter with ghee)
Different Ways To Make Your Low Carb Sirloin Chili
This low carb steak chili recipe is incredibly easy to make at home. There are not a bunch of required steps for preparation and there is versatility in cooking methods.
Personally, I prefer using my dutch oven for this chili but you can certainly make it in a slow cooker or Instant Pot.
Time for a shameless cookbook plug:
Don’t forget I have a cookbook full of keto and low carb Instant Pot recipes! It’s available on Amazon (or wherever you buy books)!
As I mentioned above, a dutch oven is my favorite way to make this low carb steak chili. Because we brown the steak and ground beef first, the dutch oven makes this a one pot recipe. It also provides the best browning on the steak and fond (brown bits on the bottom of the pot).
This recipe can also be adapted for a slow cooker (i.e. crock pot). To do this, you’ll need to use a separate skillet to brown your beef and sautÃ© your veggies before cooking. It’s an extra dish to wash but if you need to set it and forget it, then this is the best method to make your low carb steak chili.
Y’all know I am a long time Instant Pot fan. However, in this recipe it is my least favorite method of cooking. The Instant Pots are fantastic for creating all day flavor in a matter of minutes but to do that they cook at extreme pressure. This is great when you’re needing to cook a pot roast quickly but in terms of this steak chili, it can make your steak stringy instead of soft and tender. In other words, you could end up with pot roast chili (hey- that’s not a bad idea) instead of steak chili. I’ve included instructions for using the Instant Pot but be chef, beware!
How To Serve Your Low Carb Chili
This low carb steak chili is so good on its own that you don’t need much else. But, no chili is complete without a piece of cornbread, some shredded cheese, or a dollop of sour cream!
I have a few low carb cornbread recipes that pair fantastically with this chili. If you like sweet cornbread then you need my maple bacon version. If you like cheesy cornbread then try my cornbread muffins (you an omit the cheese too). And if you like hushpuppies then my buttermilk version is for you!
Ingredients & Substitutions
- Fire roasted crushed tomatoes– if you cannot find these in your store or don’t have them on hand, you can use regular crushed tomatoes OR buy diced roasted tomatoes and pulse them in a blender until broken up. If doing so, I would recommend adding 1 tablespoon of tomato paste. Just note that not using fire roasted tomatoes will change the taste slightly.
- Beans and corn– this recipe does not contain either beans or corn to keep the carb count low. If you are not concerned with carbohydrates or legumes, kidney beans, black beans, or frozen corn can be added.
- Sirloin– I used an Angus beef sirloin in this recipe but a strip and ribeye could work equally as well.
- 1 pound sirloin steak, cut into 1" cubes
- 1 pound ground beef, 90% lean
- 3.5 ounces onion, chopped
- 5 ounces red bell pepper, chopped
- 5 ounces yellow bell pepper, chopped
- 28 ounces fire roasted crushed tomatoes
- 1.5 tablespoons Worcestershire
- 3 garlic cloves, minced
- 1.5 tablespoons butter
- 1 teaspoon seasoned salt
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons chili powder
- 1/2 tablespoon cumin
- 1 bay leaf
- 14 ounces of water
- Season steak cubes with seasoning salt.
- In a dutch oven over medium high heat, melt butter and brown steak but do not cook through. Use a slotted spoon to remove and put in a bowl and set aside.
- Add ground beef and cook until most pink is gone. Use a wooden spoon to break up as it cooks.
- Add garlic, onions, and bell peppers and saute 2 to 3 minutes to soften.
- Return the steak cubes and juices to the beef mixture. Add tomatoes, worcestershire, spices, and bay leaf. Stir until combined.
- Reduce heat to low, cover, and simmer 40 minutes. Stir occasionally to prevent burning.
Alternate cooking methods:
Slow cooker- Brown steak and ground beef as directed using a skillet. Transfer meat and veggies to slow cooker. Add tomatoes, worcestershire, bayleaf, and spices. Cook on low 5 hours or high 3 hours.
Instant Pot- Brown steak and ground beef (excluding the peppers or onions) as directed in the pot using "sauté" mode. Add remaining ingredients to the pot in the following order: water, spices, meat, veggies, tomatoes. Do not stir. Close the lid and seal the vent. Cook on high pressure for 15 minutes. Manually/quick release steam. Stir before serving.
Nutrition Information:Yield: about 8 cups1 Serving Size: 1 cup
Amount Per Serving: Calories: 251Total Fat: 11.2gCarbohydrates: 11.3gNet Carbohydrates: 8.8gFiber: 2.5gProtein: 24.5g