The BEST Keto Chili Recipe

In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy (about 8-10 minutes). Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the pot. If there’s significantly more, drain some off. If there’s less, add a tablespoon of olive or avocado oil.

Add the chopped onion and bell peppers to the pot. Sauté over medium heat for 5-7 minutes, until softened. Add the minced jalapeño (if using) and minced garlic, and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.

Increase the heat to medium-high. Add the ground beef to the pot. Break it apart with a spoon and cook until thoroughly browned, about 8-10 minutes. Drain off any excess fat if necessary (especially if using 80/20 ground beef).

Add the chili powder, smoked paprika, cumin, dried oregano, cocoa powder, and cayenne pepper to the pot with the meat and vegetables. Stir well and cook for 1-2 minutes, allowing the spices to “bloom” and become fragrant. This step is crucial for developing deep flavor.

Stir in the tomato paste until it’s well combined with the meat and spice mixture. Cook for 1 minute. Then, add the undrained diced tomatoes and beef broth. Stir everything together, scraping up any browned bits from the bottom of the pot (this is flavor!).

Bring the chili to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 1 hour, stirring occasionally. For even deeper flavor, simmer for 1.5 to 2 hours. The longer it simmers, the more the flavors will meld.

After simmering, taste the chili and adjust seasonings as needed. Add the salt and black pepper. If you prefer a thicker chili, you can create a small slurry by whisking 1/2 teaspoon of xanthan gum with 1 tablespoon of cold water or broth, then stir it into the chili. Simmer for another 10-15 minutes. Alternatively, you can simmer uncovered for 15-20 minutes to allow some liquid to evaporate and thicken naturally.

Stir most of the reserved crispy bacon back into the chili, saving some for garnish if desired.

For the best flavor, let the chili rest for 10-15 minutes off the heat before serving. This allows the flavors to settle and meld even further.