Introduction: Ready for a Spicy, Hearty Low-Carb Chili?
Craving a bold, comforting chili that fits your keto lifestyle? This Keto Chili is your perfect match! Packed with savory ground beef, spicy sausage, and a rich tomato base, this chili delivers robust flavors with a low-carb twist. The Brown Swerve Sweetener and ghost chili hot sauce add a balanced sweet-heat kick, making it ideal for cozy dinners, game-day gatherings, or meal prep. Inspired by your love for hearty, low-carb dishes like Keto Cheeseburger Soup and Low Carb Buffalo Chicken Soup, this gluten-free, keto-friendly recipe is easy to make and sure to satisfy. Ready to simmer a pot of smoky, spicy goodness? Let’s dive into this delicious recipe!
Overview: Why Keto Chili is a Must-Try
This Keto Chili combines the bold flavors of ground beef and sausage with a low-carb tomato base, spiced up with chili powder, cumin, and a touch of ghost chili hot sauce. The Brown Swerve Sweetener mimics the subtle sweetness of traditional chili without the carbs. What makes it special? It’s keto-friendly, gluten-free, and packed with protein and healthy fats, offering a hearty, one-pot meal that’s perfect for any occasion.
- Time Requirement: About 2 hours 15 minutes total (15 minutes prep, 2 hours cooking).
- Difficulty Level: Easy! Great for beginners or lazy weekends.
- Why It’s Special: It’s a low-carb, gluten-free chili with bold, smoky flavors, perfect for keto-friendly comfort meals.
This chili is a spicy, crowd-pleasing treat that’s sure to warm you up. Let’s get cooking!
Essential Ingredients
Here’s what you need to make this Keto Chili. Each ingredient adds to the rich, spicy, and low-carb magic.
- Maverick Ground Beef (1 lb): Delivers hearty, savory protein.
- Jimmy Dean Original Pork Sausage (1 lb): Adds spicy, robust flavor.
- Onion (1, chopped): Provides a sweet, savory base.
- Green Peppers (1–2, chopped): Adds mild crunch and flavor.
- Muir Glen Organic Stewed Tomatoes or Crushed Tomatoes (1–28 oz can): Forms the rich, low-carb tomato base.
- Muir Glen Organic Tomato Paste (1–6 oz can): Enhances depth and thickness.
- Beef Broth (1–2 cups): Adjusts consistency and adds savory richness.
- Chili Powder (2 Tbsp): Brings bold, smoky heat.
- Cumin (2 Tbsp): Adds earthy, warm spice.
- Garlic Powder (2 Tbsp): Infuses savory depth.
- Brown Swerve Sweetener (½ cup): Mimics sweetness without carbs.
- Ghost Chili Hot Sauce (8 drops): Adds a fiery kick (adjust to taste).
- Himalayan Pink Salt (to taste): Enhances overall flavor.
- Ground Pepper (to taste): Adds subtle heat.
- Optional Toppings: Shredded cheddar cheese, sour cream, chopped green onions, or avocado.
Substitutions and Variations
- Ground Beef/Sausage: Swap with ground turkey, chicken, or plant-based meat for a vegetarian version.
- Onion/Green Peppers: Replace with diced zucchini or mushrooms for lower-carb veggies.
- Stewed Tomatoes: Use fresh diced tomatoes (about 3 cups) with a pinch of salt for a fresher taste.
- Brown Swerve Sweetener: Substitute with erythritol, monk fruit sweetener, or omit for a less sweet chili.
- Ghost Chili Hot Sauce: Use any keto-friendly hot sauce (e.g., Frank’s RedHot) or reduce to 4 drops for less heat.
- Beef Broth: Swap with chicken or vegetable broth for a different flavor profile.
- Add-Ins: Stir in ½ cup diced jalapeños, 1 cup chopped spinach, or ¼ cup crumbled bacon for extra flavor.
- Vegetarian Version: Replace meats with plant-based ground meat and use vegetable broth.
Step-by-Step Instructions
Making this Keto Chili is straightforward and flavorful, all in one pot! Follow these steps for a perfect bowl every time.
Step 1: Sauté Vegetables
- Finely chop 1 onion and 1–2 green peppers.
- In a large pot over medium-high heat, add a splash of oil (not listed; use olive or avocado oil) and sauté the onion and green peppers until the onion is translucent, about 4–5 minutes.
Tip: Stir occasionally to prevent sticking; chop vegetables finely for even cooking.
Step 2: Cook the Meat
- Add 1 lb ground beef and 1 lb pork sausage to the pot.
- Cook until just turning brown, breaking up large pieces with a spoon, about 6–8 minutes. Drain excess fat if desired.
Tip: Use a meat chopper or wooden spoon for a uniform texture; leave some fat for keto-friendly richness.
Step 3: Prepare Tomatoes
- Using an immersion blender, roughly chop 1–28 oz can stewed tomatoes in a separate bowl, keeping some texture (not a smooth sauce).
- Add the chopped tomatoes and 1–6 oz can tomato paste to the pot.
Tip: Blend lightly to maintain a chunky texture; alternatively, chop tomatoes by hand.
Step 4: Add Remaining Ingredients
- Add 1–2 cups beef broth, 2 Tbsp chili powder, 2 Tbsp cumin, 2 Tbsp garlic powder, ½ cup Brown Swerve Sweetener, and 8 drops ghost chili hot sauce to the pot.
- Stir thoroughly to combine.
Tip: Adjust broth (1–2 cups) based on desired thickness; start with 1 cup for a thicker chili.
Step 5: Simmer
- Set the pot to an “extreme simmer” (between simmer and boil) and cook for 2 hours, stirring frequently to prevent sticking.
- Taste and season with Himalayan pink salt and ground pepper as needed.
Tip: Stir every 15–20 minutes to ensure even cooking and prevent burning.
Step 6: Serve
- Ladle into bowls and serve hot.
- Top with shredded cheddar cheese, sour cream, or other keto-friendly toppings like chopped green onions or avocado.
Tip: For a fun presentation, swirl sour cream on top or sprinkle with extra chili powder.
Assembly: Building the Perfect Keto Chili
Making this Keto Chili is all about creating a rich, spicy bowl with bold, low-carb flavors. Here’s how to make it perfect:
- Sauté for Depth: Cook onions and peppers until soft to build a savory base.
- Brown Meat Evenly: Break up meat thoroughly for consistent texture.
- Simmer for Flavor: Allow 2 hours for spices to meld and deepen.
- Garnish Generously: Add toppings to enhance flavor and presentation.
Presentation Tips:
- Serve in warm bowls with a colorful array of toppings like cheese, sour cream, or avocado for visual appeal.
- Pair with keto-friendly cornbread, a side salad, or cauliflower rice for a complete low-carb meal.
- Garnish with a sprinkle of chopped cilantro or a drizzle of hot sauce for extra flair.
Storage and Make-Ahead Tips
This chili is perfect for meal prep and tastes even better the next day. Here’s how to keep it fresh:
- Storing Leftovers:
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze for up to 3 months in a freezer-safe container; leave space for expansion.
- Reheating:
- Reheat on the stovetop over medium heat, stirring occasionally, until warmed through (5–7 minutes).
- Microwave individual portions for 1–2 minutes, stirring halfway.
- Make-Ahead Tips:
- Prep onions, peppers, and spices up to a day ahead and store in the fridge.
- Make the chili up to 2 days ahead and refrigerate; flavors deepen with time.
- Freeze in portion-sized containers for easy reheating.
Tip: Stir well after reheating; add a splash of broth if it thickens too much.
Recipe Variations
This Keto Chili is versatile, drawing on your love for hearty, low-carb dishes like Keto Cheeseburger Soup and Easy Coconut Curry Shrimp Soup. Here are some fun ideas:
- Spicy Keto Chili: Increase ghost chili hot sauce to 12 drops or add ½ tsp cayenne for extra heat.
- Veggie-Packed Chili: Stir in 1 cup diced zucchini, mushrooms, or spinach for more low-carb veggies.
- Cheesy Keto Chili: Stir in ½ cup shredded cheddar or Monterey Jack after cooking for a cheesy twist.
- Bacon Keto Chili: Add ¼ cup crumbled bacon for smokier flavor.
- Vegetarian Keto Chili: Replace meats with plant-based ground meat and add ½ cup diced eggplant for texture.
Tip: Top with crushed pork rinds or sliced jalapeños for a keto-friendly crunch.
Conclusion: A Bold, Keto-Friendly Treat to Love
Keto Chili is the perfect way to enjoy a hearty, spicy bowl of comfort while staying true to your low-carb lifestyle. With its savory beef and sausage, rich tomato base, and customizable heat, it’s a chili that’s as satisfying as it is keto-friendly. Perfect for cozy dinners, meal prep, or game-day feasts, this chili is sure to become a staple. Play with the variations, top with your favorite garnishes, and savor every smoky, spicy spoonful. What’s your favorite way to enjoy this keto chili? Share your ideas in the comments and let us know how it turned out!
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Keto Chili
Description
Craving a bold, comforting chili that fits your keto lifestyle? This Keto Chili is your perfect match! Packed with savory ground beef, spicy sausage, and a rich tomato base, this chili delivers robust flavors with a low-carb twist.
Ingredients
Here’s what you need to make this Keto Chili. Each ingredient adds to the rich, spicy, and low-carb magic.
- Maverick Ground Beef (1 lb): Delivers hearty, savory protein.
- Jimmy Dean Original Pork Sausage (1 lb): Adds spicy, robust flavor.
- Onion (1, chopped): Provides a sweet, savory base.
- Green Peppers (1–2, chopped): Adds mild crunch and flavor.
- Muir Glen Organic Stewed Tomatoes or Crushed Tomatoes (1–28 oz can): Forms the rich, low-carb tomato base.
- Muir Glen Organic Tomato Paste (1–6 oz can): Enhances depth and thickness.
- Beef Broth (1–2 cups): Adjusts consistency and adds savory richness.
- Chili Powder (2 Tbsp): Brings bold, smoky heat.
- Cumin (2 Tbsp): Adds earthy, warm spice.
- Garlic Powder (2 Tbsp): Infuses savory depth.
- Brown Swerve Sweetener (½ cup): Mimics sweetness without carbs.
- Ghost Chili Hot Sauce (8 drops): Adds a fiery kick (adjust to taste).
- Himalayan Pink Salt (to taste): Enhances overall flavor.
- Ground Pepper (to taste): Adds subtle heat.
- Optional Toppings: Shredded cheddar cheese, sour cream, chopped green onions, or avocado.
Substitutions and Variations
- Ground Beef/Sausage: Swap with ground turkey, chicken, or plant-based meat for a vegetarian version.
- Onion/Green Peppers: Replace with diced zucchini or mushrooms for lower-carb veggies.
- Stewed Tomatoes: Use fresh diced tomatoes (about 3 cups) with a pinch of salt for a fresher taste.
- Brown Swerve Sweetener: Substitute with erythritol, monk fruit sweetener, or omit for a less sweet chili.
- Ghost Chili Hot Sauce: Use any keto-friendly hot sauce (e.g., Frank’s RedHot) or reduce to 4 drops for less heat.
- Beef Broth: Swap with chicken or vegetable broth for a different flavor profile.
- Add-Ins: Stir in ½ cup diced jalapeños, 1 cup chopped spinach, or ¼ cup crumbled bacon for extra flavor.
- Vegetarian Version: Replace meats with plant-based ground meat and use vegetable broth.
Instructions
Step 1: Sauté Vegetables
- Finely chop 1 onion and 1–2 green peppers.
- In a large pot over medium-high heat, add a splash of oil (not listed; use olive or avocado oil) and sauté the onion and green peppers until the onion is translucent, about 4–5 minutes.
Tip: Stir occasionally to prevent sticking; chop vegetables finely for even cooking.
Step 2: Cook the Meat
- Add 1 lb ground beef and 1 lb pork sausage to the pot.
- Cook until just turning brown, breaking up large pieces with a spoon, about 6–8 minutes. Drain excess fat if desired.
Tip: Use a meat chopper or wooden spoon for a uniform texture; leave some fat for keto-friendly richness.
Step 3: Prepare Tomatoes
- Using an immersion blender, roughly chop 1–28 oz can stewed tomatoes in a separate bowl, keeping some texture (not a smooth sauce).
- Add the chopped tomatoes and 1–6 oz can tomato paste to the pot.
Tip: Blend lightly to maintain a chunky texture; alternatively, chop tomatoes by hand.
Step 4: Add Remaining Ingredients
- Add 1–2 cups beef broth, 2 Tbsp chili powder, 2 Tbsp cumin, 2 Tbsp garlic powder, ½ cup Brown Swerve Sweetener, and 8 drops ghost chili hot sauce to the pot.
- Stir thoroughly to combine.
Tip: Adjust broth (1–2 cups) based on desired thickness; start with 1 cup for a thicker chili.
Step 5: Simmer
- Set the pot to an “extreme simmer” (between simmer and boil) and cook for 2 hours, stirring frequently to prevent sticking.
- Taste and season with Himalayan pink salt and ground pepper as needed.
Tip: Stir every 15–20 minutes to ensure even cooking and prevent burning.
Step 6: Serve
- Ladle into bowls and serve hot.
- Top with shredded cheddar cheese, sour cream, or other keto-friendly toppings like chopped green onions or avocado.
Tip: For a fun presentation, swirl sour cream on top or sprinkle with extra chili powder
FAQs
1. Can I use fresh tomatoes instead of canned?
Yes! Use about 3 cups diced fresh tomatoes; simmer longer (15–20 minutes extra) to break them down.
2. Is this chili keto-friendly?
Yes! It’s low-carb (minimal onion/peppers, no beans, sugar-free sweetener) and high-fat (beef, sausage), ideal for a keto diet.
3. Can I make it less spicy?
Yes! Reduce ghost chili hot sauce to 4 drops or use a milder hot sauce like Frank’s RedHot.
4. Why is my chili too thick/thin?
- For thicker chili, reduce broth to 1 cup or simmer uncovered to reduce liquid.
- For thinner chili, add an extra ½–1 cup broth during cooking.
5. Can I make this ahead?
Yes! Make up to 2 days ahead and refrigerate, or freeze for up to 3 months.
6. How long does it last?
It stays fresh in the fridge for up to 5 days or frozen for 3 months.
7. Can I use pre-cooked meat?
Yes! Add 2–3 cups pre-cooked ground beef or sausage in Step 4, simmering just to heat through.
8. What are the best toppings?
Try shredded cheddar, sour cream, avocado, green onions, or sliced jalapeños for a keto-friendly, chili-inspired finish.