Servings: 6 servings
Prep time: 10 minutes
Cook time: 1 hour
Total time: 1 hour and 10 minutes
Ingredients
- 1 ½ pounds of Ground beef
- 1 yellow Onion, diced
- 1 green Pepper, diced
- 1 Jalapeno, minced
- 1 clove Garlic, minced
- ¼ cup Tomato paste
- 15 ounces Canned diced tomatoes
- 2 cups Beef broth
- 2 tablespoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Salt
Instructions
- Mix the ground beef, onion, and bell pepper in a large deep pot. Cook over medium heat, breaking up the meat as it cooks. Drain fat from pan meat once this is fully cooked.
- Stir in the salt, cumin, chili powder, garlic, tomato paste, diced tomatoes, jalapeno, and beef broth.
- Bring to a boil, then lower the heat to a simmer—the finest flavor and texture result from simmering for at least 20 minutes, preferably an hour.
- When serving, top with grated cheddar and sour cream. (optional)
Notes: Simmer for at least 20 minutes before serving. The longer the chili simmers, the better the flavor will be. I recommend one hour or more for the best taste and texture. Add additional broth if too much cooks off during the simmering process.
Other Keto Beef Recipes
Nutrition Facts
Serving size: 1 bowl
Calories: 357 kcal
Total Fat: 21g
Saturated Fat: 8g
Trans Fat: 1g
Unsaturated Fat: 10g
Cholesterol: 101mg
Sodium: 920mg
Carbohydrates: 9g
Net Carbohydrates: 6g
Fiber: 3g
Sugar: 5g
Protein: 33g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Beef Chili
Any leftover chili can be kept in the fridge for up to one week. You can also store the chili in the freezer in a freezer-safe container for up to three months. If frozen, let thaw in the refrigerator before reheating.
