Award-Winning Keto Chili

Overhead shot of keto chili topped with shredded cheddar cheese and a dollop of sour cream in a white bowl

This keto chili recipe is a low carb take on my dad's award-winning original, made with ground beef, sausage, stewed tomatoes, and green peppers instead of beans. Perfect for cozy winter nights and as an easy freezer meal prep meal.

Course Main Course

Cuisine Mexican

Keyword Chili, chili without beans, keto chili, low carb chili

Prep Time 20

Cook Time 2

Total Time 2 20

Servings servings

Calories 323kcal

Author Olivia Wyles

Ingredients

1 lb ground beef (I used Maverick organic brand)
1 lb pork sausage
1 onion chopped
1 green pepper chopped
28 oz stewed tomatoes (I used a 28 oz can of Muir Glen Organic brand)
6 oz tomato paste (I used a 6 oz can of Muir Glen Organic)
2 cups beef broth
2 tablespoon chili powder
2 tablespoon cumin
2 tablespoon garlic powder
½ cup brown sugar-free sweetener (I used Swerve brand)
8 drops ghost chili hot sauce

Instructions

Finely chop onion and green pepper. Add to large pot.
Sauté on medium-high heat until onion is translucent.
Add ground beef and sausage to the pot and cook until just turning brown.
Using an immersion hand blender, rough up the stewed tomatoes. Careful not to blend until it's tomato sauce. Just do a rough chop.
Add all other ingredients to the pot.
Stir thoroughly and set to extreme simmer (basically in between simmer and boil) for 2 hours. Stir very often.
Serve with cheddar cheese, sour cream, and any other topping of choice.

Video

Notes

Nutrition and carbs - Some nutrition labels omit sugar alcohols or allulose from the nutrition calculation since it does not affect blood sugar. I have included all carbs in the nutrition label above and calculated the net carbs below. Always use a food logging app like Cronometer according to the brands you use in order to get accurate nutrition information.

21.57 Total Carbs – 2.36g Fiber – 9.65g Sugar Alcohols – 0.0 Allulose = 9.57 Net Carbs per bowl or 1/10 of recipe.

Nutrition