Keto Chili (Award Winning!)
This keto chili is made without beans or legumes, but is perfectly thick is comforting! Made in just one pot or pan, it's simple to make but sure to impress!
Nutrition Facts
Ingredients
Instructions
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We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Thebigmansworld →Chef's Notes
* We used 80/20 beef, but you can use a leaner cut if you prefer. If you use a very fatty cut, pre-cook the beef and soak up excess oil.
Serving size: 1 1/3 cups
TO STORE: Like any good stew or curry, chili tastes better the longer it sits before serving. Store chili in the refrigerator, covered. It will keep well for up to one week.
TO FREEZE: Place leftovers in a sealable container and store them in the freezer for up to 6 months.
TO REHEAT: You can either microwave the chili or reheat it on the stove until warm.
Comments & Photos
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Reviews from the Original Source
Fantastic chili every time. Crowd pleaser at our house!!
I always cook tomato-based foods with a carrot or two. Remove the carrot at the end of cooking. The carrot neutralizes the acidity.
My husband is keto, and the whole family enjoys this chili recipe! (I do split the ingredients partway through the simmering sometimes and add beans, carrots, and mushrooms to half of it, but we also ll enjoy it just as the recipe is written.)
So tasty. Thanks so much for the delicious recipe. What amount is a serving? I am probably looking right over it but I can’t seem to find it.
I seasoned it more to my taste and letting it sit overnight in the fridge was key .
Fantastic- I added a little cinnamon to my taco mix and butternut squash as I sautéed the onions. I’d love a tip to cut down on the acidity level. Thx
Great keto chili recipe! Flavorful and don't miss the beans at all. Great for cold ND winter days.
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