This keto chili is made without beans or legumes, but is perfectly thick is world’s best chili! Made in just one pot or pan, it’s simple to make but sure to impress! 3 grams net carbs per serving.
Made in just one pot or pan, it’s simple to make but sure to impress! Keto Chili I’m here to prove you CAN have comfort food on a keto diet. I’ve made keto meatballs and I’ve made keto meatloaf. When the cooler months hit, there is nothing better than a keto chili. Growing up, there were a few staple recipes my mom would have on her dinner rotation. There was the ever expected spaghetti bolognese and the fall back stir fry. However, when we entered the cooler months, she’d regularly be making her famous chili.
Mom’s chili is award winning, and that, my friends, is not a joke. In 2017, she won an Australian based magazine’s hunt for the best chili recipe, and her prize winning recipe was shared with millions of readers around the country. Now, I obviously had to steal her recipe and give it a low carb makeover and upon a recent taste test- It’s just as good as the original! I’ve been meaning to share a keto chili recipe for quite some time. It’s the kind of dish I make once every few weeks and freeze leftovers for easy weeknight meals.
The secret ingredient which gives the chili an even more meaty flavor. Skip the sugar-laden store-bought varieties and use this homemade version! Chili powder- If you can’t tolerate spice, you can omit this completely. Avocado is the perfect pairing for any Mexican-inspired dish! The creaminess balances out the richness and heartiness. These magic 2 ingredient keto tortilla chips can also be cut into strips.
How do you make keto beef chili? Start by sauteeing the onions, peppers, and garlic in the olive oil for several minutes, until fragrant. Add the ground beef, break it apart, and cook until no longer pink. 2- 2 hours until it has thickened. If you don’t have leaner ground beef, you can pan fry the beef separately and soak up the excess oil before adding it to the pan with the other ingredients. If you’d like to make this chili in less time, you can keep it simmering over medium heat and remove it from the stovetop after 45 minutes. Do not add excess salt before tasting the final dish.