Mmmmm, chili! Such a hearty, delicious meal. The easiest way to make chili keto is to remove beans, of course – but the canned beanless chilis are still usually quite high in carbs. I decided to make some of my own because I had a bunch of meat that I wasn’t in the mood to portion up – so into the crockpot it went!
This recipe is kind of an amalgam of 2 different keto chili recipes – KetoKarma’s Keto Chili, and Ruled.me’s Not Your Caveman Chili. Essentially, I used the meat from KetoKarma’s recipe and the seasonings from Ruled.me’s recipe, changed a few things to fit what I had on hand, added a few special touches, and hoped for the best!
Here’s the recipe:
- 3.5lb ground beef (80/20)
- 1lb spicy sausage
- 1 can diced tomatoes, with juice (don’t strain)
- 1 can diced green chiles
- 1/2 onion (120g)
- 96g tomato paste (what I had leftover from making meatloaf)
- 20g tomato bouillon powder
- 2 tbsp ancho chile powder
- 3 tbsp soy sauce
- 2 tsp worcestershire sauce
- 1 tbsp fish sauce
- 2 tsp cumin
- 2 tsp adobo seasoning
- 1 tsp black pepper
- 1 tsp sea salt
- 1 tsp oregano
- 1/2 tbsp unsweetened cocoa powder
- 1.5 cups water
Brown the meat and drain the grease. Put the meat in the crockpot. Chop onions and cook in pan until translucent. Add to crockpot. In a bowl or dish, combine all the other ingredients (except the water). Combine thoroughly, then pour over meat and onions. Add 1.5 cups water. Cover and cook on low for 6-8 hours.
It’s that easy!
For me, this made 12 servings (each was 207.5g; a bit under a cup), and the nutrition info came out like this:
But be sure to make your own recipe on MyFitness Pal with all your exact brands if you want the most accurate nutrition info possible for your own version.
There’s not any bean-like chunks, so this is more of a….thick meat sauce chili, but I like that! If you’d rather have a different texture, try adding in low-carb veggies like zucchini or mushrooms. I’ve also heard that Amazon sells cans of black soy beans, which would be good – but I’ve never tried them.