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.
Main Course
Tex‑Mex
low carb chili
15
minutes
2
hours
20
minutes
6
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
-
Season the beef with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat.
-
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.
-
Add the onion to the Dutch oven and cook about 4 minutes, until softened. Add the garlic and cook 1 more minute.
-
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.
-
Bring to a gentle simmer, cover and cook over low heat for about 2 hours, stirring occasionally, until the beef is very tender.
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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.
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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