Name: Low Carb Chili con Carne
Prep time: 10 min
Cook time: 3 h 20 min
Total time: 3 h 30 min
Yield: 6
Cuisine: American
Ingredients: 2 lbs chuck roast, cut into 1 1/2 inch hunks; 1 lb ground beef; 1 tbsp avocado oil; 1 large onion, chopped; 5 cloves garlic, minced/pressed; 1/2 cup green pepper, diced; 1/2 cup red pepper, diced; 14.5 oz can fire-roasted crushed tomatoes; 3/4 cup beef stock/bone broth; 1 1/2 Tbsp ancho chili powder; 2 tsp unsweetened cocoa powder; 1 tsp cumin; 1 tsp oregano; 1/2 tsp cinnamon; 1/2 tsp smoked paprika; 1/4 to 1/2 tsp cayenne; sea salt

Chili con Carne is a delicious, easy low carb chili without beans. Smokey, spicy, and filling, this keto chili features both texas-style hunks of beef and ground beef with peppers, tomatoes, and a secret ingredient to kick it up a notch.

Best Low Carb Chili con Carne - Low Carb, Keto, LCHF, Grain-free, Gluten-free, Sugar-free, Dairy-free, Paleo

Nothing says comfort food more than a hearty bowl of chili con carne. Whether you are simply warding off the cold, looking for something to dig-in to while watching the game, or whipping up a batch of this chili for a group, you can’t go wrong with this recipe. Sure, there are tons of recipes out there and a variety of offshoots, but this recipe is our favorite.

I’ve been making this chili for years, even well before switching to a low carb lifestyle. This is the chili recipe I’d bring to the cook-off at work, the one my husband asks me to make time and time again. It’s not rocket science or a top secret recipe, but it’s just what works. It’s classic, and you can’t mess with classics. The best part about this chili is that it appeals to any body: paleo, dairy-free, gluten-free, keto, low carb diets included.

But why this particular chili con carne recipe? This version of no bean chili con carne has an interesting and somewhat unorthodox ingredient in this recipe: chocolate. Yes, I put cocoa powder in my chili. Why? Chocolate adds body, depth, and counteracts the acid in the tomatoes. It adds complexity. I know, it sounds a bit wonky, but look at Mexican cooking, chocolate mole is one of the most delectable sauces out there. Trust. You’ll go back for seconds, and it’s even better the next day.

How to make Chili con Carne

Ingredient List

Beef Chuck roast
Ground beef
Green pepper
Red pepper
Yellow onion
Garlic
Fire-roasted diced tomatoes
Beef stock/bone broth
Unsweetened cocoa powder
Ancho chili powder
Cumin
Oregano
Cinnamon
Smoked Paprika (regular will work too!)
Cayenne
Sea salt

Directions

Sprinkle chuck roast hunks with 1/2 tsp sea salt. Set aside while you chop vegetables.

Heat oil in a large stock pot/dutch oven over medium heat. Add chuck roast and brown all sides, stirring occasionally. Remove from pot with a slotted spoon and reserve. Add ground beef and a pinch of salt, and cook until no longer pink. Remove from pot and set to the side along with chuck roast. Reserve about 2 tbsp of drippings and discard the rest.

Heat drippings over medium heat, adding onions and peppers. Cook until soft and translucent, about 5 minutes. Add garlic, saute until fragrant, about 30 seconds. Add liquids. Stir to combine. Add spices and cocoa powder. Stir to combine. Reduce heat to low. Cook for at least 3 hours or until beef is fork tender. Adjust salt to taste.

Allow chili to cool slightly before serving. Top with favorite toppings.

Tips, Tricks, and FAQs

Brown the meat. There’s absolutely debate here as to whether or not you should brown your chuck roast beforehand. I’m a firm believer in taking the extra step. Cooking down and carmelizing the fat provides additional flavor to the chili. I suggested salting the meat before chopping up your vegetables, and then sear it in a fat of your choice. I typically use avocado oil since it is neutral and has a higher burn point than olive oil. Depending on the size of your dutch oven or stock pot, you may need to brown in batches. Don’t overcrowd as the extra moisture released during the cooking process will prevent you from getting a nice char on all the meat.

Sweat your vegetables. Some recipes will direct you to simply throw everything into the pot and call it a day. Not here. After browning the meat, add a fat of choice to the pot and saute your onions and peppers until soft. Add the garlic, cook until fragrant. Then add your tomatoes, beef stock, and spices. Cooking down the vegetables will allow those flavors to permeate throughout the whole dish earlier in the process.

There’s no law that says you can’t adjust or play with the spices. I won’t lie to you, I often eyeball my spice measurements. Sometimes I want a bit more heat. Sometimes I want a little more cumin. There are days I omit the cinnamon and opt for coriander. You can experiment a bit once you get comfortable with this low carb chili con carne recipe. No judgement if you go rogue. I like that in a cook.

How to Serve and Store No Bean Chili con Carne

It’s not easy to divorce yourself from the idea that chili requires beans. Before switching to a low carb lifestyle, I would have not only beans, but serve my chili over elbow macaroni. This Chili con Carne recipe has so much flavor and texture that you won’t miss the beans.

However, it’s always nice to have something on the side. I suggest my Cheddar Chive Biscuits, Irish Soda Bread, or even this Jalapeno Cornbread. It’s all about the toppings too. A dollop of sour cream, green onions, and shredded cheddar always round out a bowl of chili. But if you’re feeling adventurous, might I suggest sliced avocado, red onion, jalapeno and some crumbled queso fresco?

Store any leftover no bean chili in an airtight container in the refrigerator for 3-5 days. This can be frozen as well, again, in an airtight container for up to 1 month. Thaw in the fridge before reheating on the stove top.

Other Low Carb Soup and Stew Recipes You'll Love