The BEST Keto Chili

Instructions

1. Brown Beef: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until softened and fragrant.
2. Sear Meat: Add ground beef to the pot, breaking it apart with a spoon, and cook until deeply browned and no longer pink.
3. Add Tomatoes and Paste: Stir in diced tomatoes (with their juices) and tomato paste, allowing them to cook down and develop flavor.
4. Season: Sprinkle chili powder, ground cumin, smoked paprika, salt, and pepper over the beef mixture, stirring to evenly distribute the spices.
5. Simmer: Pour beef broth into the pot, stirring well to combine. Bring the chili to a simmer, then reduce the heat to low and let it cook, covered, for at least 30 minutes (longer if time allows) to allow the flavors to meld together.
6. Adjust Seasoning: Taste and adjust the seasoning as needed, adding more salt, pepper, or spices to suit your preferences.
7. Serve: Ladle the keto chili into bowls and top with your favorite low-carb toppings, such as shredded cheese, sour cream, sliced avocado, or chopped cilantro.

Storage Methods

• Refrigeration: Store leftover chili in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze cooled chili in individual portions in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

Variations

• Vegetarian Option: Replace the ground beef with diced mushrooms or textured vegetable protein (TVP) for a meatless alternative.
• Spicy Variation: Amp up the heat with additional chili powder, diced jalapeños, or a dash of hot sauce for those who enjoy extra spice.
• Bean Substitute: Swap beans for diced bell peppers, zucchini, or cauliflower florets to reduce carbs while adding texture and flavor.
• Slow Cooker Method: Prepare the chili in a slow cooker, allowing it to simmer on low for 6-8 hours for maximum flavor development and convenience.