📝 About This Recipe
Experience the bold, smoky essence of a true Texas-style chili, reimagined for the keto lifestyle without sacrificing an ounce of flavor. This recipe ditches the beans in favor of rich, high-quality ground beef and a complex spice profile that develops beautifully during a slow simmer. It is a thick, comforting, and deeply satisfying stew that proves you don't need legumes to create a world-class bowl of red.
🥗 Ingredients
The Meat and Aromatics
- 2 pounds Ground Beef (80/20 lean-to-fat ratio for maximum flavor)
- 4 slices Thick-Cut Bacon (diced into small bits)
- 1 Yellow Onion (medium-sized, finely diced)
- 1 Green Bell Pepper (seeded and diced)
- 4 cloves Garlic (minced)
- 1 Jalapeño (seeded and finely minced for mild heat)
The Spice Blend and Base
- 3 tablespoons Chili Powder (use a high-quality blend)
- 1 tablespoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 1 teaspoon Dried Oregano (Mexican oregano preferred)
- 2 cups Beef Bone Broth (low sodium)
- 15 ounces Crushed Tomatoes (canned, no sugar added)
- 2 tablespoons Tomato Paste
- 1 tablespoon Worcestershire Sauce (check label for keto-compliance)
For Garnish
- 1/2 cup Shredded Sharp Cheddar
- 1/4 cup Sour Cream (full fat)
- 2 tablespoons Fresh Cilantro (chopped)
- 1 Avocado (sliced or diced)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crisp and the fat has rendered.
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2
Use a slotted spoon to remove the bacon bits and set them aside on a paper towel, leaving the rendered fat in the pot.
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3
Increase the heat to medium-high and add the ground beef. Break it apart with a wooden spoon and brown it thoroughly until no pink remains.
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4
Drain about half of the excess grease if necessary, but keep enough to sauté the vegetables for flavor.
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5
Add the diced onion, bell pepper, and jalapeño to the pot with the beef. Sauté for 5-7 minutes until the vegetables are softened and the onions are translucent.
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6
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to burn it.
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7
Create a small clear space in the center of the pot and add the tomato paste. Cook the paste for 2 minutes to caramelize it slightly, then stir it into the meat mixture.
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8
Sprinkle the chili powder, cumin, smoked paprika, and oregano over the meat. Stir well for 1-2 minutes to 'bloom' the spices in the residual fat.
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9
Pour in the beef bone broth, crushed tomatoes, and Worcestershire sauce. Stir to combine, scraping the bottom of the pot to release any flavorful browned bits (fond).
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10
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 45-60 minutes, stirring occasionally.
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11
Remove the lid for the last 15 minutes of simmering if you prefer a thicker consistency.
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12
Taste and adjust seasoning with salt and pepper. Stir the crispy bacon bits back into the chili just before serving.
💡 Chef's Tips
For the best flavor, make this chili a day in advance as the spices deepen and mellow overnight in the fridge. Avoid using 'extra lean' beef; the fat content is essential for the mouthfeel and flavor of a beanless chili. If the chili is too spicy, add a teaspoon of apple cider vinegar or a squeeze of lime to balance the heat with acidity. To thicken the chili further without flour or cornstarch, stir in a tablespoon of beef gelatin or simply let it reduce uncovered. Bloom your spices in the oil/fat before adding liquid to unlock their fat-soluble flavor compounds.
🍽️ Serving Suggestions
Serve in deep bowls topped with a generous dollop of sour cream and extra sharp cheddar cheese. Pair with a side of buttery, keto-friendly almond flour cornbread. Spoon over a bed of steamed cauliflower rice for a complete, hearty meal. Serve with chilled lime wedges and fresh avocado slices to cut through the richness of the beef. Enjoy with a glass of dry red wine like a Syrah or a cold keto-friendly light beer.