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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!
Optionally, you can serve this keto chili 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, 1/2 per serving (100 g/ 3.5 oz), +1.8 g net carbs per serving
Hands-on Overall
Serving size about 1 1/4 cups, no side
Nutritional values (per about 1 1/4 cups, no side)
Net carbs6.4 grams
Protein38.7 grams
Fat42 grams
Calories571 kcal
Calories from carbs 5%, protein 28%, fat 67%
Total carbs9.3 gramsFiber2.9 gramsSugars2.8 gramsSaturated fat19.1 gramsSodium1,432 mg(62% RDA)Magnesium103 mg(26% RDA)Potassium925 mg(46% EMR)
Ingredients (makes 6 servings)
- 500 g minced beef (1.1 lb)
- 2 large sirloin or rump steaks (500 g/ 1.1 lb)
- 3 tbsp ghee or lard (45 g/ 1.6 oz)
- 1 medium white onion (110 g/ 3.9 oz)
- 4 cloves garlic
- 1/4 cup tomato puree, unsweetened (62 g/ 2.2 oz)
- 2 tbsp coconut aminos (30 ml)
- 2 tbsp fish sauce (30 ml)
- 1 tbsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp paprika, regular or smoked
- 2 tbsp cocoa powder, unsweetened (10 g/ 0.4 oz)
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1 tsp dried oregano
- 1-2 bay leaves
- 1 1/2 cup bone broth, vegetable stock or chicken stock (360 ml/ 12 fl oz) (you can make your own bone broth)
- 2 medium green peppers, chopped (240 g/ 8.5 oz)
- 1 tsp sea salt, or to taste
- 1 cup shredded cheddar cheese (113 g/ 4 oz)
- Optional: 1/2-1 cup black coffee
Instructions
- 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.
- 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.
- Mix all the dry spices: chili powder, cumin, paprika, cocoa powder, black pepper and dried oregano.
- Add the dry spices, tomato puree and bay leaves to the pan with the beef. Season with salt and mix well.
- Pour in the coconut aminos, fish sauce and bone broth.
- Reduce the heat, cover the pan with lid and simmer for about 45 minutes or until the meat is tender.
- Halve, deseed and slice the green pepper and add it to the pan. Cover with the lid and gently simmer for about 10 minutes.
- 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. You can also freeze it for up to 3 months.
- Serve with shredded cheese on top. Try with Low-carb Tortillas / Nachos or Cauli-rice. Enjoy!
Ingredients
- 500 g minced beef (1.1 lb)
- 2 large sirloin or rump steaks (500 g/ 1.1 lb)
- 3 tbsp ghee or lard (45 g/ 1.6 oz)
- 1 medium white onion (110 g/ 3.9 oz)
- 4 cloves garlic
- 1/4 cup tomato puree, unsweetened (62 g/ 2.2 oz)
- 2 tbsp coconut aminos (30 ml)
- 2 tbsp fish sauce (30 ml)
- 1 tbsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp paprika, regular or smoked
- 2 tbsp cocoa powder, unsweetened (10 g/ 0.4 oz)
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1 tsp dried oregano
- 1-2 bay leaves
- 1 1/2 cup bone broth, vegetable stock or chicken stock (360 ml/ 12 fl oz) (you can make your own bone broth)
- 2 medium green peppers, chopped (240 g/ 8.5 oz)
- 1 tsp sea salt, or to taste
- 1 cup shredded cheddar cheese (113 g/ 4 oz)
- Optional: 1/2-1 cup black coffee
Instructions
- 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.
- 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.
- Mix all the dry spices: chili powder, cumin, paprika, cocoa powder, black pepper and dried oregano.
- Add the dry spices, tomato puree and bay leaves to the pan with the beef. Season with salt and mix well.
- Pour in the coconut aminos, fish sauce and bone broth.
- Reduce the heat, cover the pan with lid and simmer for about 45 minutes or until the meat is tender.
- Halve, deseed and slice the green pepper and add it to the pan. Cover with the lid and gently simmer for about 10 minutes.
- 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. You can also freeze it for up to 3 months.
- Serve with shredded cheese on top. Try with Low-carb Tortillas / Nachos or Cauli-rice. Enjoy!
Nutrition (per serving, about 1 1/4 cups, no side)
Calories571kcal
Net Carbs6.4g
Carbohydrates9.3g
Protein38.7g
Fat42g
Saturated Fat19.1g
Fiber2.9g
Sugar2.8g
Sodium1,432mg
Magnesium103mg
Potassium925mg
Detailed nutritional breakdown (per about 1 1/4 cups, no side)
| Total per about 1 1/4 cups, no side |
| 6.4 g | 38.7 g | 42 g | 571 kcal |
| Beef, minced (ground), raw, grass-fed |
| 0 g | 14.3 g | 16.7 g | 212 kcal |
| Beef, rump steak (sirloin), raw |
| 0 g | 17.3 g | 9.3 g | 158 kcal |
| Onion, white, fresh |
| 1.4 g | 0.2 g | 0 g | 7 kcal |
| Garlic, fresh |
| 0.6 g | 0.1 g | 0 g | 3 kcal |
| Tomato purée (paste, unsweetened) |
| 0.7 g | 0.2 g | 0 g | 4 kcal |
| Coconut aminos (substitute to soy sauce) |
| 0.3 g | 0 g | 0 g | 2 kcal |
| Fish sauce |
| 0.2 g | 0.3 g | 0 g | 2 kcal |
| Chile (chili) powder, spices (ancho, chipotle, Mexican chile powder) |
| 0.2 g | 0.2 g | 0.2 g | 4 kcal |
| Cumin, spices |
| 0.2 g | 0.1 g | 0.1 g | 2 kcal |
| Pepper, cayenne, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Oregano, dried |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Bay leaf, dried |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Paprika, spices |
| 0.1 g | 0.1 g | 0 g | 1 kcal |
| Cocoa powder, raw (cacao) |
| 0.4 g | 0.4 g | 0.2 g | 4 kcal |
| Keto bone broth |
| 0.2 g | 0.9 g | 1.5 g | 18 kcal |
| Ghee |
| 0 g | 0 g | 7.5 g | 68 kcal |
| Peppers, green bell, fresh |
| 1.2 g | 0.3 g | 0.1 g | 8 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Cheddar cheese |
| 0.6 g | 4.3 g | 6.3 g | 76 kcal |
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