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TJ

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.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: American, Fusion, Southwestern, Tex-Mex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 Tsp Olive Oil Use extra virgin olive oil for sautéing and adding richness.
Canned Goods
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
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.

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.

Method
 

Step 1: Prepare Your Ingredients
  1. Gather all the ingredients listed. Place them on your countertop to make sure you have everything.
  2. Dice 1 small onion into small, even pieces. If cutting onions makes you tear up, chill it in the fridge beforehand!
  3. Measure out 2 teaspoons of pre-minced garlic from the jar.
  4. 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.
  5. If using fresh lime, zest it with a zester or grater and then cut it in half to juice later.
  6. 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
  1. Place a large pot or Dutch oven on the stove over medium-high heat. Add 2 tablespoons of olive oil to the pot.
  2. Once the oil shimmers (about 30 seconds), add 1 pound of ground beef and 1 pound of Jimmy Dean hot Italian sausage.
  3. Use a meat masher or wooden spoon to break up the meat into small, even crumbles. Keep stirring occasionally to cook it evenly.
  4. Cook for 7-10 minutes until the meat is browned and no pink remains.
  5. 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
  1. In the same pot (don’t wash it; the brown bits add flavor), reduce the heat to medium.
  2. Add the diced onion and cook for 3-4 minutes, stirring frequently, until it becomes translucent and soft.
  3. Add the minced garlic to the pot and stir for 30 seconds until fragrant. Don’t let it burn!
Step 4: Combine Ingredients
  1. Return the browned meat to the pot with the onion and garlic. Stir everything together with your spoon or spatula.
  2. Add the Hatch green chilies, the Rotel diced tomatoes with their juices, and the tomato paste. Mix until well combined.
  3. 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
  1. 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.
  2. Add 1 tablespoon Worcestershire sauce and 1 bay leaf for a rich depth of flavor.
Step 6: Simmer the Chili
  1. Increase the heat to high and bring the chili to a gentle boil. You’ll see bubbles breaking the surface.
  2. 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.
  3. If the chili becomes too thick, add a splash of extra bone broth or water and stir.
Step 7: Adjust and Brighten
  1. After simmering, carefully remove the bay leaf with tongs or a spoon and discard it.
  2. Taste the chili with a clean spoon. Add salt and pepper as needed to enhance the flavor. Start with a pinch and adjust gradually.
  3. 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
  1. Ladle the chili into bowls for serving. Use an oven mitt to hold the pot handle while ladling to avoid burns.
  2. Garnish with freshly chopped cilantro (about 1 tablespoon per bowl).
  3. Add optional toppings like shredded cheddar cheese, a dollop of sour cream or Greek yogurt, and extra cilantro if desired.

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

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.
 
 
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