Craving low carb comfort food? Look no further than this Keto Chili! Made with juicy ground beef and packed with a little bit of heat, you won't be able to resist a bowl or two of this homemade chili!
Prep Time10 minutesminutes
Cook Time45 minutesminutes
Total Time55 minutesminutes
Ingredients
1tablespoonavocado oil, or olive oil
1 ½poundsground beef
3large cloves garlic, minced
1medium yellow onion, finely chopped
1yellow bell pepper, finely chopped
1jalapeño pepper, seeded and finely chopped
4ouncesgreen chiles
6ouncestomato paste
2teaspoonscumin
2teaspoonschili powder
1teaspoonoregano
1teaspoonKosher salt
¼teaspooncayenne pepper, adjust for spice preference
½teaspoonblack pepper
1bay leaf
28ouncesdiced tomatoes
1cupbeef broth
Instructions
Place oil in a large pot or Dutch oven on the stove top over medium heat.
Once hot, add beef, breaking up with a spatula as it cooks until browned, about 5 minutes.
Once browned, drain any excess grease/liquid and add minced garlic to the pot. Cook for 2 minutes until fragrant.
Add the onions, bell pepper and jalapenos. Stir to combine and cook for about 5 minutes until softened.
Add the tomato paste, spices and bay leaf. Stir to combine and cook for 1-2 minutes to meld flavors.
Lastly, add the diced tomatoes and beef broth. Stir to combine and simmer uncovered on medium-low heat for 30-40 minutes until the chili thickens, stirring occasionally as it cooks.
Season to taste with additional salt and pepper and serve with desired garnishes.
Video
Notes
HOW TO STORE LEFTOVERSFridge: You can store keto chili in an airtight container in the fridge for 3-4 days. When you want to heat it up again, throw it back in the pot and let it simmer on low on the stovetop until it reaches the desired temperature. If you're in a hurry, you can just microwave it for a couple of minutes, too. Freeze: You can freeze homemade chili in an airtight container or tightly-sealed freezer bags for 2-3 months. Transfer frozen chili to the fridge to thaw two days before, for best results.