Keto Ground Beef Chili
A thick, bean free beef chili with tomato paste and warm spices, topped with cheddar, avocado, and sour cream.
Equipment
- large heavy pot or Dutch oven
- Wooden spoon
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 2 lb ground beef 80 percent lean
- 1 large onion diced
- 1 bell pepper chopped
- 3 cloves garlic minced
- 14 oz diced tomatoes canned
- 2 tbsp tomato paste
- 2 cup low sodium beef broth
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 cup shredded cheddar cheese for topping
- 1 avocado diced, for topping
- ½ cup sour cream for topping
- ¼ cup green onions chopped, for topping
Instructions
Cooking
- Brown the beef. Cook the beef in the oil in two batches over medium heat for 8 to 10 minutes total, until browned with no pink left.
- Soften the vegetables. Add the onion and pepper and cook for 5 minutes, until soft, then add the garlic and spices for 1 minute.
- Add the liquids. Stir in the tomatoes, tomato paste, and broth.
- Simmer. Simmer for 30 to 45 minutes over low heat, until the chili is thick and glossy.
- Top. Taste for salt, then ladle into bowls and top with cheddar, avocado, sour cream, and green onions.
Notes
Substitutions: Use ground turkey in place of beef and cook it to 165 degrees F.
Tips: Brown the beef in batches for better flavor. Nutrition includes the toppings.
Storage: Refrigerate for 3 to 4 days or freeze for up to 3 months without the toppings. Reheat to 165 degrees F.