Best Keto Chili Recipe: Rich, Low-Carb & Easy Meal Prep

In a large deep pot or Dutch oven over medium heat, add the ground beef, diced yellow onion, and diced green bell pepper. Cook, stirring occasionally and breaking up the meat, until the beef is fully browned and the vegetables have softened. Carefully drain excess fat from the pan.

Add the minced jalapeno and garlic to the browned beef and vegetables, and cook for another minute until fragrant. Stir in the tomato paste, canned diced tomatoes, and beef broth. Then, add the chili powder, cumin, salt, unsweetened cocoa powder, and instant espresso powder. Stir thoroughly until all ingredients are well combined.

Bring the chili mixture to a gentle boil, then reduce the heat to low and let it simmer. Simmer for at least 20 minutes, ideally an hour or even longer, for the best taste and texture. If the chili thickens too much during extended simmering, add a splash of additional beef broth to reach your desired consistency.

Ladle generous portions of the simmered chili into bowls. Top with sour cream and freshly shredded cheddar. Serve and enjoy this comforting keto chili recipe!