Keto Chili
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This Keto Chili is anything BUT boring. The flavor is out of this world and it's low carb. Who would of thought, you could have both, great taste and low carb.
I make this a couple of times a weeks and freeze leftovers for easy weeknight meals. (it's great on hotdogs too!) It uses simple and fresh ingredients and requires minimal prep.
No beans are needed, but you’d never tell. The texture is thick, hearty, It’s smoky, meaty, and slightly spicy, and keeps you satisfied and full for hours!
You Will Need
2 Pounds Hamburger
3 TBSP Chili Powder
1 tsp Onion Powder
1 tsp Garlic Powder
1 Can Tomato Sauce (29 oz)
1 Can Diced Tomatoes (29 oz) (drained)
4 TBSP Thick it
1 Slice Cheddar Cheese
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Directions
1. Boil Hamburger until done, (mine was frozen) breaking apart into small pieces.
2. Drain and rinse Hamburger- Add to deep skillet
3. Add remaining ingredients and stir until desired thickness.
Notes:
Let this Keto Chili boil down for about 45 minutes until semi thicker, then add thick-it to finish thickening.
5 Carbs 1/2 cup
10 Carbs 1 Cup
I absolutely love this low carb chili recipe and I think you will be too! It’s loaded with flavor and really easy to make! You’re going to want to rotate this into your weekly recipes!
This is not just a cold season recipe, it’s all an year long comfort food, absolutely the best chili you’ll ever taste. It's the best Keto chili recipe.
it's crock pot friendly, too!
Garnish Keto Chili
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Guacamole– Avocado is the perfect pairing for any Mexican-inspired dish!
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Sour cream– The creaminess balances out the richness and heartiness.
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Shredded cheese
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Keto Chili Tips
Try not to use ground beef that has more than 20% fat, as it can make the overall chili very oily. If you don’t have leaner ground beef, you can pan fry the beef separately, drain well and rinse and soak up the excess oil before adding it to the pan with the other ingredients.
Spices– For a spicier kick, add cayenne pepper or red pepper flakes.
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How to store, reheat and freeze Keto Chili
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To store: Chili tastes better the longer it sits before serving. Store chili in the refrigerator, cover it and it will last up to one week.
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To freeze: Place leftovers in a air tight container and store in the freezer for up to 6 months.
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Reheating: You can either microwave (1 to 2 minutes) the chili or reheat it on the stove until warm.
