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Easy Keto Chili

This chili recipe uses both minced beef and sirloin steak. It's full of flavour and really filling, especially when served with my Low-carb Tortillas or Nachos. For really bold flavours, make the chili ahead, refrigerate and serve the next day. All the spices will blend together and make the flavour more intense. This hearty chili is a staple in my house!

Preparation time


Nutritional values (per serving):

6.1 grams 2.8 grams 39.1 grams 41.9 grams 19.6 grams 570 calories
Total Carbs9grams
Net Carbs6.1grams
of which Saturated19.6grams
Magnesium103mg (26%)
Potassium929mg (46%)

Nutrition facts are calculated for 6 servings (net carbs for 4 servings: 9.2 g / serving). Macronutrient ratio: Calories from carbs (4.9%), protein (28.5%), fat (66.6%)

Ingredients (makes 4-6 servings):

Try with:
  • Low-carb Tortillas / Nachos + 1.5 g net carbs per serving
  • Cauli-rice - a cup per serving (120 g / 4.2 oz) +3.6 g net carbs
  • Avocado - ¼ per serving (100 g / 3.5 oz) +1.8 g net carbs per serving

When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).


  1. Peel and dice the onion and garlic. Place the onion and garlic on a pan greased with ghee and cook over a medium-high heat until fragrant and lightly golden. Mix to prevent burning.
  2. Dice the sirloin into 1-inch pieces and add to the pan together with the minced beef. Cook over a medium-high heat until browned from all sides.
  3. Mix all the dry spices: chili powder, cumin, paprika, cocoa powder, black pepper and dried oregano.
  4. Add the dry spices, tomato puree and bay leaves to the pan with the beef. Season with salt and mix well.
  5. Pour in the coconut aminos, fish sauce and bone broth.
  6. Reduce the heat, cover the pan with lid and simmer for about 45 minutes or until the meat is tender.
  7. Halve, deseed and slice the green pepper and add it to the pan. Cover with the lid and gently simmer for about 10 minutes.
  8. When done, take off the heat and set aside. Remove the bay leaves (if you used whole). Once chilled, store in the fridge for up to 5 days.
  9. Serve with shredded cheese on top. Try with Low-carb Tortillas / Nachos or Cauli-rice. Enjoy!

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Comments (9)

Hi... Is the optional cup of black coffee to be enjoyed while cooking or to be included at some point in the recipe?


Hi Len, that's for cooking it - together with bone broth Smile


Hi Martina
Could you please specify how many grams of green pepper to use in this recipe.


Thanks for spotting that - it's all listed now (240 grams, 2 medium peppers).


Hi Martina
I cannot see in ingredients list green pepper but in the cooking instruction there is a green pepper. Could you please specify the quantity of it.
Thank you in advance.


Can I use tomato sauce instead of purée? What's the difference?


Hi Sarah, tomato puree is the same as tomato paste which is a lot more concentrated that tomato sauce. I hope this helps Smile


Quite spicy, VERY TASTY!! Love it! Thanks for sharing Smile


Thank you Katie!


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