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.

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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