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–+ servings
keto chili in a white bowl topped with sour cream, and onions

Keto Chili Recipe

Recipe ByLaura Reigel
Servings :8 sevings
Prep Time 15 minutes
Cook Time 11 minutes

EQUIPMENT

INGREDIENTS

Toppings (optional)

  • shredded cheddar cheese
  • sour cream
  • green onions
  • serrano chilis

INSTRUCTIONS

Stovetop Direction For Chili

  • Sauté the onions & peppers over medium-high heat until the peppers are tender and the onions are translucent. Add the garlic and then sauté for an additional
    1 medium onion, 2 pasilla chilis, 3 anaheim chilis, 1 teaspoon garlic powder
  • Add the ground beef and the salt and pepper. Cook until the beef is cooked thoroughly.
    2 lbs ground chuck, 2 teaspoons salt, ½ teaspoon black pepper
  • Add the spices and the tomato paste. Cooke for a few minutes.
    3 to 4 tablespoons chili powder, 1 tablespoon paprika, 2 tablespoons cocoa powder, 2 tablespoons tomato paste
  • Add the tomatoes and the beef broth.
    28 ounces canned tomatoes, 3 to 4 cups beef broth
  • Bring the chili to a boil and then reduce the temperature to simmer. Simmer for 15 to 20 minutes. Adjust the seasoning if needed.

Slow Cooker Direction For Chili

  • In a large skillet, cook the ground beef over medium heat until browned. Drain off excess fat.
  • Add the chopped onion, peppers, and minced garlic to the skillet and cook for a few minutes until the onion becomes translucent.
  • Transfer the cooked meat, onion, and garlic mixture to the slow cooker.
  • Add the tomatoes, tomato paste, and the beef broth. Stir everything together.
  • Sprinkle the chili powder, cumin powder, paprika, oregano, salt, and pepper over the mixture in the slow cooker. Stir again to ensure the spices are evenly distributed.
  • Cover the slow cooker with the lid and cook on low heat for 6-8 hours or on high heat for 3-4 hours. The longer cooking time will allow the flavors to meld together. Taste the chili and adjust the seasonings if needed.

Instant Pot Directions For Chili

  • Set your Instant Pot to the sauté function and allow it to heat up.
  • Add the ground beef to the Instant Pot and cook until browned, breaking it up into small pieces.
  • Add the chopped onion and minced garlic to the Instant Pot and sauté for a few minutes until the onion becomes translucent.
  • Turn off the sauté function.
  • Add the tomatoes, tomato paste, and diced green chilies to the Instant Pot. Stir everything together.
  • Sprinkle the chili powder, paprika, salt, and pepper over the mixture in the Instant Pot. Stir again to ensure the spices are evenly distributed.
  • Close the lid of the Instant Pot and make sure the pressure release valve is set to the sealing position.
  • Select the "Manual" or "Pressure Cook" setting on the Instant Pot and set the cooking time to 15 minutes on high pressure.
  • Once the cooking time is complete, allow for a natural pressure release for about 10-15 minutes. Then, carefully perform a quick pressure release by turning the pressure release valve to the venting position.
  • Open the Instant Pot lid and give the chili a stir. Taste and adjust the seasonings if needed.
  • Serve the chili hot with your desired toppings, such as shredded cheese, sour cream, or chopped green onions.

NUTRITION

Calories: 320kcal | Carbohydrates: 7g | Protein: 21g | Fat: 24g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 198mg | Fiber: 3g | Sugar: 2g | Calcium: 39mg | Iron: 3mg