Keto Chili Recipes: Beef Chili to Make First

• Ground beef gives the pot a substantial base, while diced peppers and onion add texture that does not imitate beans. Browning first builds deeper flavor before any liquid goes in, so the finished chili does not depend on added thickeners.
• Tomato paste is kept small and cooked briefly with the spices, concentrating its savory edge while avoiding a loose, overly tomato-heavy bowl.
• Portioning the finished pot into containers makes the recipe useful beyond dinner, especially when the weekly plan needs an uncomplicated beef option.

• 1 tablespoon olive oil (14 g)
• 1 1/2 pounds 85% lean ground beef (680 g)
• 1 medium yellow onion, diced (150 g)
• 1 green bell pepper, diced (120 g)
• 3 garlic cloves, minced (9 g)
• 2 tablespoons chili powder (16 g)
• 2 teaspoons ground cumin (5 g)
• 2 tablespoons tomato paste (32 g)
• 1 can diced tomatoes, undrained (411 g)
• 1 1/2 cups beef broth (360 g)
• 1 teaspoon kosher salt (6 g)
• 1/2 teaspoon black pepper (1 g)

Ingredient notes

• Use 85 percent lean ground beef for a chili that renders enough fat to carry the spices without leaving a large greasy layer. If using leaner beef, add the olive oil before browning the meat.
• Choose beef broth with a flavor profile you enjoy, since it becomes the backbone once the pot simmers. Homemade broth, boxed broth, or stock concentrate diluted with water can all work when salt is adjusted at the end.
• Diced tomatoes provide body and a familiar chili flavor, while tomato paste adds concentrated depth. Keep the paste modest here; too much can push the broth toward a heavy tomato sauce rather than a beef-centered chili.
• A green bell pepper brings a lightly bitter vegetable note that balances the rich beef. Red or yellow pepper can replace it, but those choices make the pot taste sweeter and shift the overall flavor direction.
• Chili powder varies widely between blends, so begin with the listed amount and adjust after simmering. Smoked paprika reinforces a deeper profile, while regular paprika keeps the flavor milder and less smoky.

1. 1Prepare the vegetables

   Dice the onion and bell pepper into small, even pieces. Mince the garlic and set it apart from the vegetables so it can enter later. Measure the spices, tomato paste, broth, tomatoes, salt, and pepper before heating the pot; this keeps the browning stage focused.

   

2. 2Heat the pot

   Set a Dutch oven or other heavy pot over medium-high heat. Add the oil, then the beef, breaking it into large pieces. Leave it undisturbed for two minutes, then continue cooking and breaking until no pink remains and browned bits collect well on the bottom.

   

3. 3Soften the aromatics

   Lower the heat to medium. Add the onion and pepper to the beef and stir until their edges begin to soften, about five minutes. Add garlic and stir for thirty seconds, just until fragrant, without browning the garlic. Scrape the pot often with a wooden spoon.

4. 4Toast spices

   Stir in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and tomato paste. Cook for one minute, stirring constantly, until the paste darkens slightly and coats the meat. This brief step wakes up the dried spices and gives the broth a rounder base.

5. 5Simmer the chili

   Pour in diced tomatoes and broth, scraping the bottom thoroughly to release the browned bits. Bring the mixture to a steady simmer, then reduce heat to low. Cook uncovered for twenty minutes, stirring twice, until the peppers are tender and the liquid has thickened around the beef.

6. 6Rest and portion

   Remove the pot from the heat and let the chili stand for five minutes. Taste and adjust salt, pepper, or chili powder as needed. Spoon into bowls for dinner, or divide the chili into individual containers once it has cooled according to your usual storage routine.

• Brown the beef in a wide pot rather than crowding it in a narrow saucepan. More contact with the hot surface encourages darker bits before the liquid is added.
• Keep the garlic separate from the onion and pepper. It needs only a short stir in the hot pot, while the vegetables need several minutes to soften.
• Stir tomato paste directly into the beef before adding broth. Cooking it briefly removes its raw edge and distributes the chili seasoning more evenly.
• If the chili looks thin near the end, continue simmering uncovered in short intervals. If it becomes thicker than wanted, stir in broth a few tablespoons at a time.

Serve the chili in shallow bowls with diced avocado, sliced scallions, cilantro, shredded cheese, or a spoonful of sour cream. Keep toppings separate when the pot is portioned for lunches so each bowl can be finished differently. For a larger dinner plate, pair it with a crisp cabbage slaw dressed with lime and olive oil. If you want more heat at the table, use sliced fresh chiles rather than changing the entire pot.