This is a bean-free ground beef chili built for the keto diet — seasoned with chili powder, cumin, and garlic, then finished with cheddar and sour cream. It skips the beans and starchy fillers without sacrificing any of the depth you expect from a proper bowl of chili. The honest reason to make it on a weeknight: one pan, about 30 minutes, and it reheats even better the next day.
Why this recipe works
Two things make this chili worth your time. First, browning the ground beef in butter rather than oil gets you better fond — the browned bits that stick to the pan — which dissolves into the stock and gives the finished chili a deeper, meatier base without any extra effort. Second, tomato paste goes in before the liquid. Cooking it directly in the fat for a minute or two concentrates its flavor and knocks back the raw, acidic edge that can make a quick chili taste thin. Those two steps take maybe three extra minutes and they do most of the heavy lifting.
Storage and reheating
Cooled chili keeps in a sealed container in the fridge for up to four days. For longer storage, freeze it flat in zip-lock bags — it thaws faster that way — and use within three months. Reheat on the stovetop over medium-low with a splash of beef stock to loosen it, stirring occasionally until it hits 165°F (74°C) throughout. The microwave works fine too: cover loosely, heat in 90-second bursts, and stir between each one. Skip the garnishes until after reheating — adding cold sour cream to a hot bowl takes two seconds and the texture is better fresh.
Common problems and fixes
- Chili tastes flat after simmering: Add a small pinch of salt and a short squeeze of lime juice right before serving. Acid wakes up the spices without making the chili taste sour.
- Too much liquid and won’t thicken: Remove the lid and turn the heat up to medium for the last 5–8 minutes. Ground beef chili thickens quickly once the excess moisture cooks off — don’t walk away.
- Beef clumping into large chunks: Break it up constantly in the first two minutes of browning using a wooden spoon or a meat chopper. Once it sets into big pieces it’s hard to break apart without losing the sear.
- Chili tastes bitter: Chili powder can turn bitter if it scorches. If you added the spices directly to a dry, very hot pan, that’s likely the cause. Next time, add them after the fat and vegetables are already in the pan, and stir immediately. A small amount of tomato paste stirred in can help balance it out.
- Grease pooling on top: If your beef is higher fat (80/20), tilt the pan and spoon off the excess before adding the stock. A greasy chili doesn’t thicken properly and the fat floats rather than incorporating.
Authentic Keto Chili
Ingredients
1 pound ground beef (minced beef)
2 tablespoons butter
½ cup yellow onion - chopped
½ cup red pepper (red capsicum) - chopped
3 tablespoons tomato paste
1 teaspoon salt
1 teaspoon chili powder (chilli powder in British English)
1 teaspoon cumin
1 teaspoon garlic
½ cup beef stock (beef broth or beef bouillon)
1 cup cheddar cheese
1 cup sour cream
1 cup cilantro (coriander)
Instructions
- Start with a saucepot on medium heat. Add the beef and butter into the pan and start browning the beef.
- Once the beef has started to brown a bit, add the onion and red peppers. Turn the temperature down to low and cook for about 5 minutes until onions are translucent.
- Next, add the tomato paste and all the spices, as well as the bone broth. Cover and let simmer on low for 10 minutes.
- Serve the chili in a bowl hot or with the cheddar cheese, sour cream, cilantro and poached eggs if desired.
Nutrition
FAQ
Can I use a leaner ground beef like 90/10?
Yes, but the chili will be noticeably less rich and may dry out slightly. Add an extra tablespoon of butter when browning to compensate, and watch the simmer time — leaner beef tightens up faster.
How do I know the ground beef is fully cooked?
Ground beef is safe at an internal temperature of 160°F (71°C). In a chili that simmers for 20-plus minutes, the beef will be well past that — but if you’re checking early, a meat thermometer in the thickest part of a clump is the reliable method.
Can I make this in a slow cooker instead?
You can, but brown the beef and bloom the spices on the stovetop first — don’t skip that step or the flavor will be noticeably flat. Transfer everything to the slow cooker and cook on low for 4–6 hours or high for 2–3 hours.
Is this actually low enough in carbs to stay in ketosis?
The main carb sources are the onion, red pepper, and tomato paste, all used in small amounts. Most keto calculators put a serving in the 6–9g net carb range, but check the specific quantities in the recipe card against your daily target to be sure.
If you liked this one
- Spicy Beef Stuffed Peppers
- Hearty Beef Cauliflower Bake
- Hearty Beef Kale Soup
- Ultimate Cheesy Beef Bake
