Low-Carb Chili Recipe for Keto Diet

Directions

Step 1

In a large pot or Dutch oven, cook the ground beef over medium-high heat, breaking it up with a spoon as it cooks, until it's fully browned, approximately 5-7 minutes.

Step 2

Once the ground beef is browned, add the diced onion, minced garlic, and green chilies to the pot. Cook, stirring occasionally, until the onion is translucent and the garlic is fragrant, approximately 5 minutes.

Step 3

Add the diced tomatoes, ground cumin, chili powder, salt, and black pepper to the pot. Stir to combine, then add the red wine vinegar and water. Bring the mixture to a simmer.

Step 4

Reduce the heat to low and let the chili simmer, uncovered, for 30 minutes, stirring occasionally, until the flavors have melded together and the chili has thickened slightly.

Step 5

Taste and adjust the seasoning as needed. If the chili needs more acidity, add a bit more red wine vinegar. If it needs more heat, add a bit more chili powder.

Step 6

Serve the low-carb chili hot, garnished with bacon bits if desired.

Conclusion

Tips:Use ground beef that's high in fat for a richer, more flavorful chili.For a thicker chili, add a bit more chili powder or cook the chili for a few minutes longer.This low-carb chili recipe makes a great meal prep dish. Simply portion it out into individual servings and refrigerate or freeze for up to 3 days.