A hearty and flavorful Keto Chili packed with ground beef and pork, seasoned with chili powder, cumin, and smoked paprika. This low-carb, slow-cooked chili is perfect for a comforting meal, topped with sour cream, shredded cheese, or green onions.
Total Time:8 hours 20 minutes
Yield:6 servings
Ingredients
Main Ingredients
1 lb ground beef
1 lb ground pork
1 can 14 oz diced tomatoes (no sugar added)
1 cup beef broth
1 bell pepper, chopped
1 medium onion, diced
3 cloves garlic, minced
2 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
Salt and pepper to taste
Optional Toppings
Sour cream
Shredded cheese
Green onions
Instructions
Brown the meat: In a skillet over medium heat, brown the ground beef and ground pork thoroughly. Drain excess fat to reduce grease and improve flavor, then transfer the cooked meat to the crockpot.
Add remaining ingredients: To the crockpot, add diced tomatoes, beef broth, chopped bell pepper, diced onion, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine all ingredients evenly.
Slow cook the chili: Cover the crockpot and cook on low for 8 hours to develop deep flavors, or on high for 4 hours if short on time. This slow cooking allows the spices to meld and the meat to become tender.
Serve and garnish: Spoon the chili into bowls and top with optional sour cream, shredded cheese, and green onions according to your preference. Serve hot for a comforting meal.
Notes
For a spicier chili, add a diced jalapeño or a pinch of cayenne pepper.
Use a slow cooker liner for easier cleanup.
Substitute ground turkey or chicken for a leaner version.
Make sure to drain excess fat to keep the chili keto-friendly and not greasy.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
