About this recipe

A hearty, bean-free keto chili packed with ground beef, smoky spices, and tender vegetables simmered in a rich tomato base. Bold, satisfying, and low-carb — this is the kind of comfort food that proves keto eating never has to feel like a sacrifice. Perfect for meal prep and even better the next day.

Instructions

1. 1

   Heat a large pot or Dutch oven over ^[medium-high heat]. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 7–8 minutes. Drain excess fat if desired, leaving about 1 tablespoon in the pot for flavor.

2. 2

   Reduce heat to ^[medium]. Add the diced yellow onion and green bell pepper to the pot and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 1 more minute until fragrant.

3. 3

   Stir in the tomato paste and all the spices (chili powder, cumin, paprika, cayenne pepper, oregano, salt, and black pepper). Cook for 1–2 minutes, stirring constantly, to bloom the spices and deepen the flavor.

4. 4

   Pour in the tomatoes, tomatoes with juices (with their juices), and beef broth. Stir everything together to combine. Bring to a boil, then reduce heat to ^[low] and simmer uncovered for 25–30 minutes, stirring occasionally, until the chili thickens to your liking.

5. 5

   Taste and adjust seasoning with salt, black pepper, or more chili powder as needed. Ladle into bowls and top with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro if desired. Serve hot.