Description
Hearty, easy, and flavorful keto chili recipe. Make it with common ingredients using your Crock Pot, Instant Pot, or stovetop.
Ingredients
Scale
- Olive oil (just a bit for sauteing)
- 1/2 large Onion (diced)
- 8 cloves Garlic (minced)
- 2 1/2 lb Ground beef
- 2 15-oz can Diced tomatoes (with liquid)
- 1 6-oz can Tomato paste
- 1 4-oz can Green chiles (with liquid)
- 2 tbsp Worcestershire sauce
- 1/4 cup Chili powder
- 2 tbsp Cumin
- 1 tbsp Dried oregano
- 2 tsp Sea salt
- 1 tsp Black pepper
- 1 medium Bay leaf (optional)
Instructions
- In a lightly oiled skillet over medium-high heat, cook the onion for 5-7 minutes, until translucent or increase the time to about 20 minutes if you like them caramelized. Add the garlic and cook for about 1 minute, until fragrant.
- Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
- Transfer the ground beef mixture into a slow cooker. Add all the remaining ingredients, except bay leaf, and stir until combined. Place the bay leaf into the middle, if using.
- Cook for 6-8 hours on Low or 3-4 hours on High. If you used a bay leaf, remove it before serving.
- Select the Sauté setting on the pressure cooker. Add a little oil and the onion. Cook for 5-7 minutes, until translucent or increase the time to about 20 minutes if you like them caramelized. Add the garlic and cook for about 1 minute, until fragrant.
- Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
- Add all the remaining ingredients, except the bay leaf, to the Instant Pot and stir until combined. For the Instant Pot version, I also recommend adding a cup of water or broth. Place the bay leaf into the middle, if using.
- Close the lid. Press Keep Warm/Cancel to stop the saute cycle. Select the Meat/Stew setting 35 minutes to start pressure cooking.
- Wait for the natural release if you can, or turn the valve to vent for quick release if you’re short on time. If you used a bay leaf, remove it before serving.
- In a lightly oiled Dutch oven over medium-high heat, cook the onion for 5-7 minutes, until translucent or increase the time to about 20 minutes if you like them caramelized. Add the garlic and cook for about 1 minute, until fragrant.
- Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
- Add all the remaining ingredients, except the bay leaf, to the Dutch oven and stir until combined. Place the bay leaf into the middle, if using.
- Cover and simmer for about 1 hour, or until the flavors develop to your liking. If you used a bay leaf, remove it before serving.
Notes
- Serving size: 1 cup
- Tips: Check out the recipe tips in the original article to help your keto chili turn out perfectly, how to adjust the consistency to your liking, and answers to questions people often ask about it.
- Toppings: See favorite topping suggestions in the original article.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days. The flavors actually develop more with time.
- Reheat: The microwave, stovetop, or the Warm setting on your slow cooker will all work.
- Freeze: This low carb chili freezes beautifully. Freeze it flat in zip lock bags, then keep them vertically in your freezer to save space. You can thaw overnight in the fridge, or even reheat from frozen.
Nutrition
- Serving Size: 1 cup
- Calories: 306
- Sugar: 5g
- Sodium: Not specified
- Fat: 18g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 23g
- Cholesterol: Not specified