Name: Low Carb Beef Chili
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs ground beef (80/20); 1 large onion, diced; 4 cloves garlic, minced; 2 tbsp tomato paste; 1 can (28 oz) crushed tomatoes; 1 cup beef broth; 1 bell pepper, diced; 1 can (4 oz) diced green chiles; 2 tbsp chili powder; 1 tbsp cumin; 1 tsp smoked paprika; 1/2 tsp cayenne pepper; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp olive oil; 1 square dark chocolate (optional)

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
Tips for the Best Results
Storage and Reheating
Frequently Asked Questions

Low Carb Beef Chili

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There’s something about a pot of chili simmering on the stove that just makes a house feel like home. This low carb version skips the beans but keeps every bit of the rich, hearty flavor you crave, and honestly, I think it’s even better than the original. It’s the kind of meal that tastes like you spent all day on it, but you really didn’t.

Why You’ll Love This Recipe

This chili is deeply savory and packed with that slow-cooked flavor, even though it comes together in under an hour. The beef gets so tender and the spices have time to really sink in, so every bite tastes layered and rich.

It’s also incredibly forgiving. You can throw it together with pantry staples, adjust the heat level to your taste, and it still turns out great every single time.

And because there are no beans or fillers, it’s naturally low carb without sacrificing that thick, satisfying texture chili is known for. You won’t even miss them.

Ingredients You’ll Need

The base of this chili is ground beef, and I like using an 80/20 blend for the best flavor. The little bit of extra fat keeps everything moist and rich as it cooks down.

Onion and garlic build the foundation, so don’t rush sautéing them. They add a sweetness and depth you really notice once everything simmers together.

Crushed tomatoes and tomato paste create that classic chili base, while beef broth keeps things saucy without watering down the flavor. The tomato paste especially helps thicken things up since we’re skipping beans.

For spice, you’ll want chili powder, cumin, smoked paprika, and a touch of cayenne if you like heat. Smoked paprika is the secret weapon here, it adds a subtle smokiness that makes the chili taste like it’s been on the stove for hours.

If you want to bulk it up without adding carbs, diced bell peppers or a can of diced green chiles work beautifully. And a square or two of dark chocolate or a spoonful of cocoa powder might sound strange, but it rounds out the flavor in a way that’s hard to explain until you try it.

Tips for the Best Results

💡 Tip: Don’t skip browning the beef properly. Let it get some color in the pot before you start adding other ingredients, that browned bit on the bottom is pure flavor.

Take your time with the onions and garlic too. A few extra minutes here makes a real difference in the final depth of flavor.

If you have the time, let the chili simmer low and slow for at least 30 minutes after everything is combined. The longer it sits, the more the flavors meld together and the thicker it gets.

Taste as you go and adjust your spices near the end. Everyone’s chili powder is a little different, so what works for me might need a tweak for you.

Storage and Reheating

This chili keeps wonderfully in the fridge for up to 4 days in an airtight container. Honestly, it tastes even better the next day once everything has had time to sit together.

📌 Note: Chili also freezes really well, so this is a great recipe to double up on. Freeze portions in airtight containers or freezer bags for up to 3 months.

To reheat, just warm it on the stove over medium-low heat, stirring occasionally until it’s heated through. If it’s a little too thick after freezing, add a splash of beef broth or water to loosen it back up.

Frequently Asked Questions

Is beef chili naturally low carb?
Traditional chili usually isn’t, since beans add a good amount of carbs. This version skips the beans entirely, so it’s naturally low carb while still being thick and filling.

Can I make this in a slow cooker?
Absolutely. Brown the beef and sauté the onion and garlic first, then transfer everything to your slow cooker and cook on low for 6 to 8 hours.

What can I serve with low carb chili?
A dollop of sour cream, shredded cheese, sliced avocado, or some chopped green onions all work great on top. It’s also good with a side of cauliflower rice if you want to round out the meal.

Why is my chili too thin?
Let it simmer uncovered a bit longer to help it reduce and thicken naturally. Adding an extra spoonful of tomato paste also helps thicken things up without adding carbs.

Recipe