Keto Chili Con Carne Recipe: Low-Carb Spicy Beef Chili

Keto Chili Con Carne is a bold, meaty chili with tender chunks of beef and a deep, smoky heat that mellows and improves the longer it sits.

With no beans, this Chili Con Carne stays low in carbs while still delivering rich, layered flavor. A generous spice blend—chili powder, cayenne, ground cumin, coriander and a touch of cinnamon—builds warmth and depth. Canned chipotle peppers in adobo add both heat and smoky complexity.

Beef broth provides the cooking liquid and, combined with the spices, yields a dark, savory base rather than a tomato-forward sauce. The chili simmers gently for about two hours so the beef becomes fall-apart tender. Near the end, a small coconut flour slurry thickens the sauce without adding excess carbs.

This chili freezes well: cool completely, portion into airtight containers, thaw overnight in the refrigerator, then reheat gently on the stovetop or in the microwave.

How to Serve Keto Chili Con Carne:

• Finish bowls with a dollop of sour cream, shredded cheddar, diced avocado and chopped fresh cilantro for contrast and creaminess.
• Serve alongside savory muffins such as cheddar-jalapeño or low-carb corn-style muffins to soak up the sauce.
• Repurpose leftovers into a spicy breakfast scramble or wrap them in low-carb tortillas for a hearty burrito.

More Chili Recipes:

• Healthy Crock Pot Chicken Chili
• Crock Pot Paleo Sweet Potato Chili

Keto Chili Con Carne

A robust, Tex‑Mex inspired chili made without beans—rich, smoky and perfect for meal prep or freezing.

Course
Main Course

Cuisine
Tex‑Mex

Keyword
low carb chili

Prep Time
15
minutes

Cook Time
2
hours
20
minutes

Servings
6

Calories
349
kcal

Ingredients

• 2 pounds boneless beef chuck, trimmed and cut into 1-inch cubes
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons avocado oil or olive oil
• 1 cup chopped yellow onion
• 3 garlic cloves, minced
• 3 cups beef broth
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cinnamon
• 1/4 cup canned chipotles in adobo
• 1 tablespoon apple cider vinegar
• 1 tablespoon coconut flour
• Sour cream and cilantro for serving

Instructions

1. Season the beef with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat.
2. Add half of the beef and brown on all sides, then remove and set aside. Brown the remaining beef and set it aside with the first batch.
3. Add the onion to the Dutch oven and cook about 4 minutes, until softened. Add the garlic and cook 1 more minute.
4. Return the beef to the pot. Pour in the beef broth and add chili powder, cumin, oregano, coriander, cayenne, cinnamon and the chipotle chiles. Stir to combine.
5. Bring to a gentle simmer, cover and cook over low heat for about 2 hours, stirring occasionally, until the beef is very tender.
6. Stir in the apple cider vinegar. Remove 1/4 cup of broth to a small bowl and whisk in the coconut flour to make a slurry. Return the slurry to the pot, stir well, and simmer uncovered for 5 minutes to slightly thicken the chili. Adjust seasoning to taste and serve with sour cream and cilantro.

Nutrition Facts

Keto Chili Con Carne

Amount Per Serving

Calories 349Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 9g56%

Cholesterol 104mg35%

Sodium 991mg43%

Potassium 650mg19%

Carbohydrates 5g2%

Fiber 2g8%

Sugar 1g1%

Protein 31g62%

Vitamin A 524IU10%

Vitamin C 2mg2%

Calcium 55mg6%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: Nutritional info is an estimate and may vary based on product brands and preparation methods.

Recipe adapted from Keto For Life.

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