30-Minute Hearty Keto Chili
Rich, hearty, and irresistibly flavorful, this Keto Chili combines bold spices, tender beef, savory Italian sausage, and smoky Hatch chilies for the ultimate low-carb comfort food. A zesty finish with lime zest and juice makes it a standout dish for cozy dinners or meal prep. With only 6 net carbs per serving, it’s proof that low-carb can be deliciously satisfying.
Equipment
- Dutch Oven Used to brown the meat, sauté the aromatics, and simmer the chili. A non-stick or heavy-bottomed pot works best to prevent burning.
- Wooden Spoon For stirring the chili and breaking up the meat while it cooks.
- Knives To dice the onion, mince the garlic, and prep other ingredients like the lime.
- Cutting Board Essential for prepping vegetables and other ingredients.
- Can Opener To open the cans of Hatch chilies, diced tomatoes, and tomato paste.
- Measuring Spoons & Cups For accurately measuring spices, liquids, and other ingredients.
- Zester or Microplane For zesting the lime.
- Ladle To serve the chili into bowls cleanly.
- Garlic Press Makes mincing garlic faster and easier for beginners.
Ingredients
- 2 Tsp Olive Oil Use extra virgin olive oil for sautéing and adding richness.
Canned Goods
- 1 6oz Can Tomato Paste Thickens the chili and adds a concentrated tomato flavor.
- 10oz Can Rotel diced tomatoes with green chilies Combines tomatoes and chilies for a flavorful shortcut.
- 16.9oz Can Kettle & Fire Beef Bone Broth
- 1 Small Can (4 oz) Hatch green chilies (drained) Adds smoky, mild heat; often labeled as “Hatch Green Chilies.”
Produce
- 1 Small Onion Yellow onions work best for their mild sweetness when cooked.
- 1 Qty Zest & Juice of 1 Lime Brightens the flavors and adds freshness.
Meat
- 1 Lb Ground Beef 80/20 Look for high-quality ground beef with a good balance of fat for flavor and texture.
- 1 Lb Hot Italian sausage (Jimmy Dean) Adds a spicy kick and robust flavor to the chili.
Spices & Seasonings
- 1 Clove Garlic (2 tsp pre-minced garlic) A convenient option for beginners; look for brands like Spice World or Christopher Ranch.
- 2 Tsp Chili Powder Classic chili seasoning for bold flavor.
- 1 Tsp Smoked Paprika Brings a smoky depth to the chili.
- 1/2 Tsp Ground Coriander Subtle citrusy undertones to balance the spices.
- 1/2 Tsp Red Pepper Flakes Adds a touch of heat; adjust to your spice preference.
- 1/4 Tsp Cayenne Pepper (Optional) For those who love extra heat.
- 1 Tsp Cumin Adds earthy warmth to the dish.
- 2 Tsp Pink Himalayan Salt
- 2 Tsp Ground Black Pepper
- 1 Leaf Bay Leaf Infuses the chili with subtle aromatic flavor.
Finishing Touches
- 1/4 Cup Fresh Cilantro, Chopped Adds a pop of color and herbaceous Flavor
- Sour Cream Adds creaminess to balance the spice.
- Shredded Cheddar Cheese Choose a sharp variety for the best flavor.
Instructions
Step 1: Prepare Your Ingredients
- Gather all the ingredients listed. Place them on your countertop to make sure you have everything.
- Dice 1 small onion into small, even pieces. If cutting onions makes you tear up, chill it in the fridge beforehand!
- Measure out 2 teaspoons of pre-minced garlic from the jar.
- Open the cans of Hatch green chilies, Rotel diced tomatoes with chilies, and tomato paste using a can opener. Drain the green chilies but keep the juice in the Rotel tomatoes.
- If using fresh lime, zest it with a zester or grater and then cut it in half to juice later.
- Set aside all your measured spices and seasonings in a small bowl: chili powder, cumin, smoked paprika, ground coriander, red pepper flakes, and cayenne pepper (if using).
Step 2: Brown the Meat
- Place a large pot or Dutch oven on the stove over medium-high heat. Add 2 tablespoons of olive oil to the pot.
- Once the oil shimmers (about 30 seconds), add 1 pound of ground beef and 1 pound of Jimmy Dean hot Italian sausage.
- Use a meat masher or wooden spoon to break up the meat into small, even crumbles. Keep stirring occasionally to cook it evenly.
- Cook for 7-10 minutes until the meat is browned and no pink remains.
- Carefully tilt the pot and use a spoon to remove any excess grease, or drain it into a heat-safe container. Set the cooked meat aside on a plate.
Step 3: Sauté the Aromatics
- In the same pot (don’t wash it; the brown bits add flavor), reduce the heat to medium.
- Add the diced onion and cook for 3-4 minutes, stirring frequently, until it becomes translucent and soft.
- Add the minced garlic to the pot and stir for 30 seconds until fragrant. Don’t let it burn!
Step 4: Combine Ingredients
- Return the browned meat to the pot with the onion and garlic. Stir everything together with your spoon or spatula.
- Add the Hatch green chilies, the Rotel diced tomatoes with their juices, and the tomato paste. Mix until well combined.
- Slowly pour in 1 cup of Kettle & Fire Beef Bone Broth (or the full 32 oz if you want a thinner chili). Stir thoroughly.
Step 5: Add Spices and Seasonings
- Sprinkle in the bowl of spices: chili powder, cumin, smoked paprika, coriander, red pepper flakes, and cayenne pepper (if using). Stir until the meat and vegetables are evenly coated.
- Add 1 tablespoon Worcestershire sauce and 1 bay leaf for a rich depth of flavor.
Step 6: Simmer the Chili
- Increase the heat to high and bring the chili to a gentle boil. You’ll see bubbles breaking the surface.
- Reduce the heat to low and cover the pot with a lid. Let the chili simmer for 30-40 minutes, stirring every 10 minutes to prevent sticking.
- If the chili becomes too thick, add a splash of extra bone broth or water and stir.
Step 7: Adjust and Brighten
- After simmering, carefully remove the bay leaf with tongs or a spoon and discard it.
- Taste the chili with a clean spoon. Add salt and pepper as needed to enhance the flavor. Start with a pinch and adjust gradually.
- Squeeze the juice of 1 lime into the pot and stir. Add the lime zest for a fresh, tangy brightness that makes the dish sing.
Step 8: Serve and Garnish
- Ladle the chili into bowls for serving. Use an oven mitt to hold the pot handle while ladling to avoid burns.
- Garnish with freshly chopped cilantro (about 1 tablespoon per bowl).
- Add optional toppings like shredded cheddar cheese, a dollop of sour cream or Greek yogurt, and extra cilantro if desired.
Notes
- A Chili for All Seasons: This recipe works year-round! Cozy up with it in the winter, or serve it over zoodles or cauliflower rice for a refreshing summer twist.
- Make It Yours: Not a fan of beef? Swap it for ground turkey or chicken sausage. Prefer it less spicy? Use mild Italian sausage and skip the cayenne. This chili loves to adapt!
- Thick or Thin? If you like your chili thicker, simmer it uncovered for an extra 10 minutes. For a thinner consistency, stir in more Kettle & Fire Bone Broth until you hit the sweet spot.
- Pro Tip for Flavor Boost: Make the chili a day ahead. Letting it sit overnight in the fridge allows the spices to meld beautifullyu2014trust me, tomorrow’s chili is always better!
- Level Up the Toppings: Try adding diced avocado for creaminess, jalapeño slices for extra heat, or crispy bacon crumbles for indulgence. Want crunch? Sprinkle crushed pork rinds on top.
- Perfect Pairings: Serve with a crisp green salad and a dollop of guacamole for a well-rounded meal. Or, keep it classic and pair with a side of keto cornbread.
Fun Fact
Did you know chili doesn’t technically need beans to be “chili”? While traditional chili often includes them, this low-carb version stays true to the roots of Texas-style chili—rich, meaty, and unapologetically bean-free.Nutrition
Serving: 1.5CupsCalories: 350kcalCarbohydrates: 6gProtein: 24gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 850mgPotassium: 550mgFiber: 2gSugar: 4gVitamin A: 1200IUVitamin C: 15mgCalcium: 80mgIron: 3mg
Tried this recipe?Let us know how it was!