Irresistible Keto Ground Beef Chili in Just 40 Minutes

When I first started keto, I missed my old comfort foods the most – especially a big bowl of chili. That’s when I got serious about creating the perfect Keto Ground Beef Chili (No Beans) that could satisfy my cravings without kicking me out of ketosis. After weeks of testing (and a few too-spicy batches), I landed on this recipe that’s become my cold-weather staple. It’s got all the rich, meaty flavor you want from classic chili, minus the carb-heavy beans – just hearty ground beef, warm spices, and that deep, simmered-tomato goodness that makes you want seconds. Even my non-keto family members ask for this one!

Why You’ll Love This Keto Ground Beef Chili

This chili is a game-changer for anyone on a low-carb diet. Here’s why you’ll be obsessed:

• Quick & Easy: Ready in under 40 minutes – perfect for busy weeknights.
• Packed with Flavor: Warm spices, rich tomatoes, and savory beef make every bite satisfying.
• Keto-Friendly: No beans means it’s low-carb and keeps you on track.
• Customizable: Add more spice, top with cheese, or toss in extra veggies – it’s all up to you.
• Meal Prep Hero: It stores and reheats beautifully, so you’ve got lunches or dinners sorted for days.

Ingredients for Keto Ground Beef Chili

Here’s everything you’ll need for the most flavorful, no-beans keto chili. Trust me – fresh ingredients make all the difference here. Don’t skip the spices (they’re the secret weapon!).

• 1 lb ground beef (80/20 works best for flavor)
• 1 tbsp olive oil (or avocado oil)
• 1 small onion, diced small (about 1 cup)
• 2 cloves garlic, minced (or 1 tsp pre-minced)
• 1 bell pepper, diced (any color works!)
• 1 can (14 oz) diced tomatoes (fire-roasted add extra depth)
• 1 tbsp tomato paste (that concentrated umami punch!)
• 2 cups beef broth (low-sodium if you’re watching salt)
• 2 tbsp chili powder (my non-negotiable for that classic taste)
• 1 tsp cumin (smoky and essential)
• 1 tsp paprika (sweet or smoked – your call)
• ½ tsp salt (plus more to taste)
• ½ tsp black pepper (freshly cracked if you’re fancy)
• ½ tsp red pepper flakes (optional, but oh-so-good for heat lovers)

See? Nothing weird or hard-to-find. Just pantry staples that transform into magic.

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this chili! Just grab:

• A large pot (Dutch oven works great)
• Wooden spoon for stirring (trust me, metal scratches!)
• Measuring spoons – those spices need precision
• A sharp knife for dicing (or cheat with pre-chopped veggies)

That’s it! Now let’s get cooking.

How to Make Keto Ground Beef Chili

Okay, let’s get cooking! This chili comes together in three simple steps, but each one builds layers of flavor that’ll make your kitchen smell incredible. I promise it’s easier than you think – just follow along and resist the urge to peek under the lid too often!

Step 1: Sauté the Aromatics

Heat that olive oil in your pot over medium heat – you want it shimmering but not smoking. Toss in your diced onions and give them a good stir. Now here’s my trick: don’t rush this part! Let those onions soften for about 3-4 minutes until they turn translucent (no one likes crunchy onion surprises in their chili). When they’re ready, add the minced garlic and stir constantly for just 30 seconds to 1 minute – garlic burns fast, and burnt garlic is the worst. You’ll know it’s perfect when your whole kitchen smells like heaven.

Step 2: Brown the Ground Beef

Time for the star! Crumble in your ground beef, breaking it up with your wooden spoon as it cooks. I’m serious about breaking it up – no big meat clumps allowed! Cook until it’s no longer pink, about 5-7 minutes. If there’s a lot of fat pooling (especially with 80/20 beef), you can drain some off, but leave about a tablespoon for flavor. Pro tip: this is when I add a pinch more salt to really season the meat well.

Step 3: Simmer the Chili

Now the fun part! Stir in your bell pepper, then add everything else – tomatoes, tomato paste, broth, and all those glorious spices. Bring it to a lively simmer (that’s when bubbles break the surface regularly), then immediately reduce the heat to low. Partially cover the pot and let it bubble gently for 20-25 minutes, stirring occasionally. This simmer time is magic – it lets the flavors marry and the peppers soften perfectly. Taste it at the end and adjust salt or spice if needed. See? I told you it was easy!

Tips for the Best Keto Ground Beef Chili

Want to take your chili to the next level? Here’s what I’ve learned after making this recipe more times than I can count:

• Spice it your way: Start with ½ tsp red pepper flakes and add more if you like it hot. Remember, you can always add spice but you can’t take it away!
• Thicken it up: If your chili’s too thin, mix 1 tsp xanthan gum with a splash of broth, then stir it in. It’s a keto lifesaver!
• Let it rest: Chili tastes even better the next day as the flavors meld. Trust me, it’s worth the wait.

Serving Suggestions for Keto Ground Beef Chili

Oh, the toppings are half the fun! Here’s how I love to serve my chili:

• A big dollop of cool sour cream to balance the heat
• Handfuls of shredded cheddar that melt into gooey perfection
• Sliced avocado for creamy richness (my favorite!)
• Fresh cilantro if I’m feeling fancy

Sometimes I’ll even serve it over cauliflower rice for a heartier meal. Get creative!

Storing and Reheating Keto Ground Beef Chili

This chili gets even better as leftovers! Store cooled chili in an airtight container in the fridge for up to 3 days – the flavors deepen beautifully. For longer storage, freeze portions in freezer bags (lay flat to save space!) for up to 3 months. When reheating, I just pop it in a saucepan over medium-low heat with a splash of broth to keep it saucy. Microwaving works too – stir every 30 seconds to heat evenly. Pro tip: Thaw frozen chili overnight in the fridge for best texture!

Nutritional Information

Listen, I’m no nutritionist (just a chili enthusiast!), but here’s the lowdown on what you’re getting in each hearty bowl of this keto ground beef chili. Keep in mind these numbers can vary based on your specific ingredients – like if you use grass-fed beef or extra avocado on top. But generally speaking, per serving you’re looking at:

• 350 calories – satisfying but not overwhelming
• 22g protein – thanks to that beefy goodness
• 10g net carbs (total carbs minus fiber) – perfect for keto
• 25g fat – the good kind that keeps you full for hours

The best part? All those numbers come with zero guilt and maximum flavor. I always say if you’re going to count anything, make it the smiles per bowl – and this chili delivers!

FAQ About Keto Ground Beef Chili

I get questions about this recipe all the time! Here are the answers to the ones I hear most:

Can I use ground turkey instead of beef?
Absolutely! Turkey makes a great leaner option – just add an extra tablespoon of olive oil since it’s drier than beef. The flavor will be milder, so I usually bump up the spices a bit.

Help! I made it too spicy. How do I fix it?
Oops! Been there. Stir in a tablespoon of cream cheese or sour cream to tame the heat. Adding more diced tomatoes or beef broth can dilute the spice too.

What if I want thicker chili without beans?
My secret weapon is xanthan gum – just 1/4 teaspoon stirred in while simmering makes it perfectly thick. You can also let it cook uncovered for 5 extra minutes to reduce.

Can I make this in a slow cooker?
You bet! Brown the beef first (trust me, it makes a difference), then dump everything in the crockpot on LOW for 4-6 hours. Your house will smell amazing!

Is this chili freezer-friendly?
Oh yes – it freezes like a dream! Portion it into freezer bags (I do single servings for easy lunches) and it’ll keep for 3 months. Thaw overnight in the fridge before reheating.

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