Keto Chili Con Carne

This thick, hearty, low carb chili is packed with delicious flavors and made without beans. Ground beef and sliced smoked sausage are simmered with onion, bell pepper, celery, diced tomatoes, and lots of classic chili seasoning - a perfect keto friendly chili recipe!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 425kcal

Author Anne Clark

Equipment

5-quart heavy pot with lid
measuring cup(s)
measuring spoons

Ingredients

2 pounds ground beef
½ pound smoked sausage, sliced into approx ½-inch discs
1 green bell pepper, sliced into approx 1-inch pieces
1 red onion, sliced into approx 1-inch pieces
2-3 celery stalks, sliced into approx ½-inch pieces
14-½ oz canned diced tomatoes
1-½ cups bone or beef broth
6 oz tomato paste
2 tablespoons chili powder
1 tablespoon parsley
2 teaspoon minced garlic
2 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon salt
1 bay leaf
black pepper, to taste
cayenne pepper, to taste
sliced jalapenos (optional)
shredded cheese (optional)
sour cream (optional)

Instructions

Chop the onion, bell pepper, celery, and sausage into approximately 1-inch pieces. Set aside.
In a 5-quart heavy pot, add a small amount of bacon grease or oil to the pot. Brown the sliced sausage on medium-high heat just until it begins to get nice and browned, about 5 minutes, stirring occasionally. Remove the sausage from the pot and set aside.
Brown the onion, bell pepper, and celery in the same pot, covered, for about 5 minutes (or longer if you like more tender veggies), stirring occasionally. Remove veggies from pot and set aside.
To the same pot, add the ground beef and cook until no longer pink; breaking up the ground beef into bite-sized pieces with a spatula as it cooks; drain off the grease.
Return the sausage and the remaining ingredients (not the cheese or sour cream, of course). Stir well to blend. Taste for flavor and add additional seasonings if desired.
Chili will be VERY thick, but don't add any liquid. Bring to a boil over medium-high heat. Cover, reduce heat to low, and slow simmer for 20-30 minutes. After the chili simmers for 20-30 minutes, the vegetables will release a little more liquid making the consistency perfect!
Spoon chili into your favorite bowl and enjoy! Top with shredded cheddar cheese and or sour cream, if desired (net carbs from cheese and sour cream not included in the net carbs per serving listed in the post).

Notes

Can I Cook This Chili in the Slow Cooker
Yes, this recipe easily converts into a delicious slow cooker recipe! Follow steps 1-2 and then transfer the chili into your crockpot or slow cooker. Cook on low for 4 hours or high for 2 hours.

Can I Substitute Different Meats?
Excellent question! Yes, ground turkey, venison, or bison are excellent substitutions.

Can You Freeze Chili?
Yes, chili freezes very well. Allow the chili to completely cool off. Then place into a freezer container or sealable plastic freezer bag (write the date on the bag so you can easily remember it). Frozen chili will stay fresh for up to 3 months. Thaw in the fridge the day before you plan to eat it. Reheat in a pot on the stove or in the microwave.

How Long Will This Last in the Refrigerator?
Chili will stay fresh for up to 3 days in the refrigerator. Store chili in airtight containers. I like to use BPA-free glass containers with locking lids.

Nutrition