There’s nothing quite like a big, steaming bowl of chili on a chilly evening, and this low carb chili recipe is going to become your new go-to comfort food. I’m absolutely obsessed with how easy it is to make, and the best part? It’s packed with flavor without all those heavy carbs. This recipe is naturally keto-friendly, Whole30 approved, and honestly just delicious for anyone looking for a hearty, satisfying meal.
I grew up eating my grandmother’s traditional chili, but over the years I’ve tweaked it to make it work perfectly for my low carb lifestyle. The secret is using quality ground beef, a wonderful blend of spices, and skipping the beans entirely (though if you want to add some, black soybeans are a great low carb option). What I love most about this recipe is that it gets better the longer it sits, making it absolutely perfect for meal prep or serving at gatherings.
The beauty of chili is that it’s so versatile. You can load it up with toppings like crispy bacon, sour cream, shredded cheese, and fresh cilantro. Some people like to serve theirs over cauliflower rice, and others enjoy it in a bowl all on its own. I’ve even been known to use it as a topping for street corn dip, which is absolutely divine.
If you’re new to low carb cooking, this is honestly one of the easiest recipes to start with. It requires minimal ingredients, comes together in under an hour, and tastes like you’ve been simmering it all day long. Plus, it’s one of those meals that feeds a crowd without requiring you to spend hours in the kitchen. I always make a double batch because I know my family is going to ask for seconds, and the leftovers are even better the next day.
For serving suggestions, I love pairing this with homemade buns for those who aren’t watching carbs, or keeping it simple with a green salad for a lighter option. You can also serve it over zucchini noodles if you’re really trying to keep the carbs minimal. The versatility is honestly one of my favorite things about this recipe.
I’ve shared this recipe with so many friends and family members, and everyone has asked for the details multiple times. It’s become a staple at our tailgates, potlucks, and casual weeknight dinners. The compliments I get on this chili are seriously unreal, and I love that I can make something so satisfying while still sticking to my health goals. Whether you’re following a specific diet or just looking for an amazing chili recipe, this one is definitely a keeper. Check out some great tips on Serious Eats for chili techniques and New York Times for classic inspiration.
Ingredients
- 2 tablespoons olive oil
- 2 pounds ground beef (80/20 blend works best)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/4 teaspoon black pepper
- 1 teaspoon sea salt (plus more to taste)
- One 28-ounce can crushed tomatoes
- One 14.5-ounce can diced tomatoes with green chilies
- 2 cups beef broth
- One 6-ounce can tomato paste
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 jalapeño pepper, diced (optional)
- 2 bell peppers, diced (red or yellow)
- Optional toppings: shredded cheddar cheese, sour cream, diced onion, fresh cilantro, sliced jalapeños, crispy bacon
Instructions
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the ground beef and cook, breaking it up with a wooden spoon, until it’s browned and cooked through, about 8-10 minutes. Make sure to break up any large chunks so you get an even texture throughout the chili. Drain any excess fat if needed, leaving about 2 tablespoons in the pot.
- Add the diced onion to the pot with the cooked beef and sauté for about 3-4 minutes until the onion becomes soft and translucent. You want to build a nice flavor base here, so don’t rush this step.
- Stir in the minced garlic and cook for another minute, stirring constantly, until fragrant. This is where the magic really starts to happen.
- Sprinkle the chili powder, ground cumin, smoked paprika, oregano, cayenne pepper, black pepper, and sea salt over the beef and onion mixture. Stir well to combine, making sure all the spices are evenly distributed and coating the meat. Toast the spices for about 1-2 minutes, stirring occasionally, until they become aromatic.
- Add the crushed tomatoes, diced tomatoes with green chilies, and beef broth to the pot. Stir well to combine all ingredients. Scrape up any browned bits from the bottom of the pot (this is called deglazing and it adds so much flavor).
- Stir in the tomato paste, apple cider vinegar, and Worcestershire sauce. These ingredients add depth and complexity to the chili. Mix everything together until smooth and well combined.
- Add the diced bell peppers and jalapeño pepper (if using) to the pot. Stir to combine with all the other ingredients.
- Bring the chili to a gentle boil, then reduce the heat to low and let it simmer uncovered for 30-40 minutes. The longer you let it simmer, the more the flavors will meld together and develop. Stir occasionally to prevent sticking on the bottom.
- Taste the chili and adjust the seasonings as needed. Add more salt, pepper, cayenne, or chili powder depending on your preference. Remember that you can always add more seasoning, but you can’t take it out, so go slowly.
- Ladle the chili into bowls and top with your favorite toppings. I love a generous handful of shredded cheddar cheese, a dollop of sour cream, and some fresh cilantro.
- Serve immediately and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Pro Tips
Make sure to use quality ground beef for the best flavor. An 80/20 blend is perfect because it has enough fat to keep the chili moist and flavorful without being too greasy.
Don’t skip the tomato paste. It adds a concentrated tomato flavor and helps thicken the chili naturally without any cornstarch or flour.
The apple cider vinegar and Worcestershire sauce are secret weapons that add depth and umami flavor. They don’t make the chili taste vinegary or fishy when used in these amounts, but rather they enhance all the other flavors.
If you prefer a thicker chili, let it simmer uncovered for longer, or you can mix a tablespoon of xanthan gum with a little cold water and stir it in during the last few minutes of cooking. If you prefer a thinner chili, simply add more beef broth.
This recipe is extremely versatile. Feel free to add other low carb vegetables like mushrooms, zucchini, or cauliflower. You can also add a can of black olives or jalapeño slices for extra flavor and texture.
For meal prep, this chili is absolutely fantastic. Make a big batch on Sunday and portion it into containers for the week. It reheats beautifully on the stovetop or in the microwave.
If you want to make this in a slow cooker, brown the beef first, then add all ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
The flavors continue to develop as the chili sits, so leftovers often taste even better than the day you make it. This is one of those magical dishes that gets better with time.
For toppings, fresh cilantro really brightens up the flavors, and crispy bacon adds a wonderful textural contrast. Some people also love adding diced avocado or guacamole on top.