Hearty One-Pot Keto Beef Chili | Rich & Satisfying | Bean-Free
KEY INFO
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Servings: 6-8
Difficulty level: Easy
Dietary tags: Keto, Low-carb, Gluten-free, Paleo-friendly
EQUIPMENT NEEDED
- Large Dutch oven or heavy-bottomed pot
- Sharp knife and cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
Simple alternatives: Any large pot works fine, food processor speeds up chopping
INGREDIENTS
Protein & Base:
• 2 lbs (900g) ground beef, 80/20 blend [or ground turkey]
• 1 large onion, diced (about 1½ cups/225g)
• 2 bell peppers, any color, chopped (300g)
• 1 jalapeño, seeded and minced [optional for heat]
• 4 garlic cloves, minced
• 2 tbsp (30ml) olive oil or avocado oil
Tomatoes & Liquid:
• 6 oz (170g) tomato paste
• 1 can (14.5 oz/411g) diced tomatoes, drained
• 4 oz (113g) diced green chiles
• 1½ cups (360ml) beef broth [low-sodium preferred]
Seasonings:
• 3 tsp ground cumin
• 3 tsp chili powder
• 1 tsp dried oregano
• ½ tsp cayenne pepper [adjust to taste]
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 bay leaf
• 1 tsp Worcestershire sauce
Optional Garnishes:
• Shredded cheddar cheese
• Sour cream
• Sliced avocado
• Fresh cilantro
• Lime wedges
METHOD
- Heat oil in your Dutch oven over medium heat.
- Add diced onions and bell peppers. Cook for 5 minutes until onions turn translucent and peppers start softening.
- Stir in minced garlic and jalapeño. Cook for 1 minute until fragrant.
- Add ground beef, breaking it apart with your spoon. Cook for 6-8 minutes until completely browned and no pink remains.
- Drain excess fat if there’s more than 2 tablespoons in the pot.
- Push beef mixture to one side of pot. Add tomato paste to the empty space and cook for 2 minutes, stirring the paste constantly.
- Mix tomato paste into beef, then add all seasonings. Stir everything together and cook for 1 minute.
- Add diced tomatoes, green chiles, and beef broth. Scrape up any browned bits from the bottom.
- Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 30-35 minutes, stirring every 10 minutes.
- Visual cue for doneness: Chili should be thick enough that a spoon stands up briefly when stirred in. Liquid should be mostly absorbed.
- Remove bay leaf. Taste and adjust salt, pepper, or cayenne as needed.
- Serve hot with your favorite keto-friendly toppings.
CRUCIAL TIPS
- Don’t skip the tomato paste step – cooking it separately prevents bitter flavors and deepens the taste
- Ground beef temperature: Cook to 160°F (71°C) internal temperature for food safety
- Thickness control: If too thin, simmer uncovered longer. If too thick, add more broth ¼ cup at a time
- Spice level: Start with less cayenne – you can always add more, but you can’t take it out
STORAGE & SCALING
Storage:
• Refrigerate up to 5 days in airtight containers
• Freeze for up to 3 months in portion-sized containers
• Reheat gently, adding splash of broth if needed
Scaling tips:
• Double recipe easily – just use larger pot and add 10-15 minutes simmer time
• Half recipe works in regular saucepan
Common mistakes to avoid:
• Cooking beef too fast on high heat (makes it tough)
• Not draining excess fat (makes chili greasy)
• Adding salt too early (beef releases moisture and concentrates flavors)
Variations:
• Texas-style: Omit tomatoes entirely, use beef chuck cubes instead of ground beef
• Veggie boost: Add diced zucchini or mushrooms in step 2
• Dairy-free: Skip cheese garnish, use coconut cream instead of sour cream
You know that moment when you’re craving something warm, satisfying, and completely guilt-free on your keto journey?
This keto beef chili delivers exactly that without a single bean in sight.
I’ve been perfecting this recipe for three years now, ever since my doctor suggested I try low-carb eating. Traditional chili loaded with beans was off the table, but I wasn’t about to give up one of my favorite comfort foods.
The secret? Building layers of flavor that make you forget beans ever existed.
This isn’t just “chili without beans” – it’s a rich, deeply satisfying meal that happens to be incredibly keto-friendly. Each serving clocks in at just 6-8 net carbs while delivering a whopping 25+ grams of protein.
Why This Keto Chili Works So Well
Most people worry that removing beans will leave their chili thin and unsatisfying.
I get it. Beans traditionally add bulk, texture, and that hearty feeling we crave.
But here’s what I discovered after dozens of test batches:
The right combination of ground beef, vegetables, and slow simmering creates a chili that’s actually more satisfying than bean-loaded versions.
The beef becomes incredibly tender. The vegetables break down just enough to create natural thickness. And those deep, complex flavors develop in ways that’ll make your kitchen smell like heaven.
The Game-Changing Technique
The biggest mistake I see people make is treating this like regular chili.
Don’t.
The key is in how you handle the tomato paste. Most recipes just dump everything together. That’s a massive missed opportunity.
When you cook tomato paste separately for those crucial two minutes, something magical happens. The sugars caramelize. The acidity mellows. The entire flavor foundation transforms.
I learned this trick from a chef friend who runs a low-carb restaurant. It’s the difference between “pretty good” chili and “holy cow, what did you do differently?” chili.
Perfect for Meal Prep Warriors
This recipe has saved my weeknight sanity more times than I can count.
I make a double batch every Sunday. By Wednesday, when I’m too tired to think about cooking, I’ve got portions ready to reheat in under five minutes.
The flavors actually improve after a day or two in the fridge. Something about letting all those spices marry together creates an even richer taste.
Plus, it freezes beautifully. I portion it into freezer bags, lay them flat, and stack them like files. Dinner sorted for busy weeks ahead.
Customizing Your Heat Level
Let’s talk spice tolerance for a second.
My husband thinks black pepper is “too spicy.” I, on the other hand, add extra jalapeños to everything.
This recipe hits a comfortable medium that pleases most people, but it’s incredibly easy to adjust:
- Mild: Skip the cayenne and jalapeño entirely
- Medium: Use the recipe as written
- Hot: Double the cayenne, keep jalapeño seeds, add a diced serrano
- Fire: Add a chopped habanero or dash of hot sauce at the end
The beauty is you can always add heat, but you can’t take it away. Start conservative.
What About Those Carbs?
I obsessed over this when I first started keto.
Every ingredient got weighed, measured, and calculated. Here’s the honest breakdown per generous serving:
Total carbs: 12-14g
Fiber: 4-6g
Net carbs: 6-8g
The majority comes from tomatoes and onions – real food sources that bring serious nutritional value, not empty carbs.
If you’re doing strict keto under 20g daily, this fits comfortably into your macros while actually providing vitamins, minerals, and antioxidants.
The Garnish Game
Here’s where you can really make this chili shine.
I always set out a “chili bar” with toppings. It turns a simple dinner into something special:
- Creamy: Sour cream, shredded cheese, avocado slices
- Fresh: Chopped cilantro, diced green onions, lime wedges
- Crunchy: Toasted pumpkin seeds, crispy bacon bits
- Spicy: Sliced jalapeños, hot sauce, red pepper flakes
My kids love building their own bowls. My keto friends appreciate having options that fit their specific macro needs.
When Things Go Wrong
I’ve made every possible mistake with this recipe, so you don’t have to.
Chili too thin? Remove the lid and simmer longer. Don’t add flour or cornstarch – that kills the keto-friendly aspect. Patience is your friend here.
Too salty? Add a tablespoon of tomato paste and a splash more broth. The tomato paste absorbs excess salt while adding richness.
Bland flavor? This usually means not enough acid. Squeeze in some lime juice or add a splash of apple cider vinegar. You’ll be amazed how it brightens everything.
Beef turned tough? You cooked it too fast on high heat. Next time, keep the temperature moderate and let it gently simmer.
Make It Your Own
The best part about this recipe? It’s endlessly adaptable.
I’ve made versions with:
• Ground turkey for lighter texture
• Cubed beef chuck for more substantial bites
• Half beef, half pork for extra richness
• Added vegetables like zucchini and mushrooms
My neighbor swears by her version with added cocoa powder and cinnamon – sounds weird, tastes incredible.
The base technique stays the same. Everything else is fair game for experimentation.
Why I Keep Coming Back to This Recipe
After trying dozens of keto chili recipes, this one stuck.
It’s not fussy. It doesn’t require specialty ingredients I can’t pronounce. It doesn’t leave me feeling deprived or like I’m eating “diet food.”
It’s just really, really good chili that happens to fit my low-carb lifestyle perfectly.
On cold Sunday afternoons when I want my house to smell amazing, this is what I make. When friends are coming over and I want something impressive but effortless, this is my go-to.
It’s become one of those recipes that makes people ask for the details. The kind that gets shared in family text threads and copied onto index cards.
Most importantly, it proves that eating keto doesn’t mean giving up the foods you love. Sometimes it just means making them better.
