Low Carb and Keto Chili with Double Meat

Replace the beans with beef stew meat and you’ve got the perfect low carb and keto chili recipe. Every time I make this keto version it is a huge hit! It is perfect for meal prep or frozen for later. This hearty low carb chili recipe will keep the entire family warm all winter long.

When the weather starts to cool down, the first thing I do is make a big pot of this keto chili in the crock pot. Just smelling a pot of chili cooking makes me feel all warm and cozy. This is my favorite kind of chili because it is full of meat, flavor, and super hearty. I like to serve mine with sour cream, cheese, cilantro, and avocado!

At only 7g net carbs, this easy recipe is perfect for the keto diet. This is definitely a chili con carne, which means “with meat” in Spanish. We’ve definitely got the meat in this homemade chili with bold flavors!

I also serve this low carb chili with my delicious Keto Mexican cornbread. They go perfectly together!

Chili without beans (no bean chili)

I am a fan of traditional chili recipe with beans but I think I like this version more where I use beef stew meat as my bean replacement.

We do this because, of course, most beans are not keto. Beans like kidney beans and black beans have way too many carbs. If you are super sad that you cannot have beans in your chili, you can add a can of black soybeans which have only 1 net carb per serving. I use them in my Keto Ground Beef and Zucchini Skillet.

Ingredients required

This low-carb chili recipe uses simple ingredients, but I provide great options incase you want to make this delicious chili recipe your own. The full printable recipe card with exact measurements is toward the bottom of the page.

Meats: This recipe calls for both stew meat and ground beef. Of course, you can replace the stew meat with more ground beef if you want, or just leave it out for less meat. You could also use all ground turkey. Sometime we have to use whatever the grocery store has.

Vegetables: I like to use diced onion and red bell pepper for this recipe. You could definitely use green peppers or just omit them altogether.

Tomato products: I use a little tomato paste as a great way to give chili a lot of umami flavor. I also use roasted diced tomatoes. I would steer clear of adding a lot of tomato sauce as it is quite carb heavy.

Favorite Toppings: Adding toppings makes this keto chili a perfect meal. The whole family can make this recipe their own. Toppings such as green onions, cheddar cheese, pork rinds for scooping or adding some crunch, a dollop of sour cream, or you could pour it over cauliflower rice or keto biscuits.

How to make super meaty keto chili

I give full instructions for stove top and slow cooker in the recipe card toward the bottom of the page.

To get started on this keto chili recipe, I first browned my stew meat in the large pot with some oil. Browning adds so much flavor to the chili so don’t skip this step.

Now remove the meat from the pan and added the onion and red bell pepper so they can cook in the excess grease. Cook them until they are soft. I really like the addition of red bell pepper to this low carb chili to add a little sweetness.

cooking onions and red bell peppers in a pot

I then added the garlic and the ground beef. After the ground beef was browned, I added the spices and the tomato paste.

This keto-friendly chili is full of spices. It has so much flavor!

Now we add the stew meat back to the pot and the fire roasted tomatoes.

You now want this keto chili to simmer over medium-low heat for at least an hour. This should be enough time for the stew meat to get tender.

Doesn’t this chili look like the most amazing comfort food?

Using a wooden spoon to scoop chili out of a red pot

I could eat this everyday, all winter long, it is such a great recipe. If you prefer your chili on the spicy side you can add cayenne pepper to taste, chipotle peppers, or diced jalapeño!

How to freeze this low carb and keto chili

I like to make a double batch of this chili recipe and freeze it for meals all winter long. Simply scoop out portions into freezer bags or bowls and leave in the freezer for up to 2 months. I also do this with my keto beef stew.

Low carb chili in a slow cooker

This recipe transfers to a slow cooker very easily.

Follow the instructions for the stove top, but transfer to the slow cooker when it is time to simmer and cook on high for 4 hours or low for 8 hours.

If you have a crockpot that has a browning feature, you can do all of the browning in the crockpot and then you only have to clean one pot!

Recipe tips and notes

Replace half of the diced tomatoes with a can of black soy beans if you can’t skip the beans in your chili. They only have 1 net carb per serving!
If you are short on time, you can use 2 pounds of ground beef instead of the stew meat.
If you want your chili spicier, you can add 1-2 teaspoon of cayenne pepper or diced jalapeño.
Store the leftover chili in an airtight container in the refrigerator for up to 4 days.

My winters are complete with all of these keto soups and stews:

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Replace the beans with beef stew meat and you’ve got the perfect low carb and keto chili recipe. It is perfect for meal prep or frozen for later. This really is the best chili recipe and will keep the entire family warm all winter long.

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Course: Main Course, Soup, stew

Cuisine: American

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 8

Calories: 329

Ingredients

1 tablespoon avocado oil (Click here for my favorite brand on Amazon) or olive oil
1 lb Beef stew meat, Cut into bite size pieces
1 lb Ground Beef Chuck
½ Onion diced
1 Red Bell pepper diced
6 Cloves garlic minced
2 Tablespoons tomato paste
2 Tablespoons chili powder
1 Tablespoons garlic powder
1 Tablespoons onion powder
1 Tablespoons cumin
2 Tablespoons smoked paprika
1 28oz can fire roasted diced tomatoes
kosher salt to taste

Instructions

Heat a heavy pot over medium-high heat. Add the oil and the stew meat. Sauté until browned on all side. Remove stew meat from pot and set aside.
Reduce to medium heat and add the onion, red bell pepper, and garlic to the pot. Saute’ until translucent. About 5-8 minutes.
Add the ground beef to the pot and saute’ until cooked through and crumbled. Add the tomato paste and the spices and stir to combine.
Add the seared stew meat, and crushed tomatoes, stir.
Place a lid on top, reduce the heat to medium-low, and let simmer for 1 hour…or until the stew meat is tender.
Serve the chili with shredded cheese, cilantro, sour cream, and keto cornbread!

Jennifer’s tips

Replace half of the diced tomatoes with a can of black soy beans if you can’t skip the beans in your chili. They only have 1 net carb per serving!
If you are short on time, you can use 2 pounds of ground beef instead of the stew meat.
If you want your chili spicier, you can add 1-2 teaspoon of cayenne pepper or diced jalapeño
Slow cooker: Follow the instructions for the stove top, but transfer to the slow cooker when it is time to simmer and cook on high for 4 hours or low for 8 hours.
Freezing: I like to make a double batch of this low-carb keto chili recipe and freeze it for meals all winter long. Simply scoop out portions into freezer bags or bowls and leave in the freezer for up to 2 months.

Servings: 8