Keto Beef Chili With Cheese

This keto chili is ground beef simmered in a tomato and beef broth base with chili powder, cumin and smoked paprika, then finished with melted cheddar. It is a one-pot meal with no beans, and a serving has about 6 grams of carbohydrates. The recipe serves 4 and takes 50 minutes, with 10 minutes of prep and 40 of cooking.

Save this recipe for later:

Half of the cheddar goes into the pot at the end to melt into the chili, and the rest goes on top of each bowl with cilantro.

What Goes in the Pot

Amounts are in the recipe card at the bottom. This is what each ingredient does.

• Ground beef (1 pound): the protein and the richness.
• Onion (1 medium) and garlic (2 cloves): the savory base, softened in olive oil first.
• Diced tomatoes (14.5 ounces, no added sugar) and tomato paste (6 ounces): the classic tomato flavor and a good thickness.
• Beef broth (1 cup): deepens the savory flavor.
• Chili powder (1 tablespoon), cumin (1 teaspoon) and smoked paprika (1 teaspoon): the chili seasoning, with salt and black pepper.
• Cayenne pepper (1/4 teaspoon, optional): adds a little heat.
• Cheddar (1 cup, shredded): it gives a creamy finish.
• Fresh cilantro: optional, for garnish.

How It Cooks

Chop the onion and garlic and measure the spices first, since the cooking moves along once the pot is hot.

Heat 1 tablespoon of olive oil in a large pot over medium heat and cook the onion for about 5 minutes, until softened and translucent. Add the garlic and cook for 1 minute more, stirring often so it does not burn.

Turn the heat to medium-high and add the beef. Break it apart with a spoon and cook for 5 to 7 minutes, until browned. Stir in the tomatoes, tomato paste, broth and spices, bring it to a simmer, then reduce the heat to low. Cover and simmer for 20 to 30 minutes, stirring occasionally.

When the chili has thickened the way you like it, take it off the heat and stir in half the cheddar until it melts. Serve hot with the rest of the cheese and the cilantro on top.

Tips

• Start with less cayenne. Add more until the heat suits you. It is easy to add and hard to take out.
• Let it rest. Give the chili 5 to 10 minutes after cooking so the flavors come together.
• Buy good beef. Grass-fed or organic ground beef has a richer flavor.

Variations

• Extra flavor: a tablespoon of Worcestershire sauce or a splash of hot sauce.
• Vegetables: diced bell pepper or zucchini adds color and texture.
• Other cheeses: pepper jack for heat, or mozzarella and Parmesan for a creamy finish.
• Vegetarian: replace the beef with 1 can of black soybeans and add more vegetables like bell peppers or zucchini.
• More heat: add jalapeños or serrano peppers while it cooks, or crushed red pepper flakes before serving.

What to Serve With It

Cauliflower rice and zucchini noodles soak up the chili. An avocado salad with cherry tomatoes, red onion, lime juice and salt adds a creamy, fresh contrast. For drinks, sparkling water with a slice of lemon or lime, or unsweetened iced tea, keeps the carb count low.

Storage

Cool the chili before sealing it, then keep it in an airtight container in the refrigerator for up to five days. To freeze, let it cool completely and move it to an airtight container or freezer bag. It keeps for up to three months. Thaw it in the refrigerator overnight and reheat on the stovetop or in the microwave. Label frozen containers with the date.

Nutrition per Serving

One serving has approximately 350 calories, 24 grams of fat (10 grams saturated), 6 grams of carbohydrates, 2 grams of fiber, 3 grams of sugar, 28 grams of protein and 800 milligrams of sodium.

FAQ

Can I freeze leftovers?

Yes. Cool it completely, then move it to an airtight container or freezer bag for up to three months. Thaw overnight in the refrigerator.

Can I make it spicier?

Add more cayenne, or diced jalapeños or serrano peppers while it cooks. Hot sauce or red pepper flakes at the end also work.

How long does it keep in the refrigerator?

Up to five days in an airtight container. Let it cool before sealing so condensation does not build up.

The Foodie Yummy Cookbook

12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.

Made it or loved it? Share this recipe

Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us