- January 30, 2019
- Gluten Free
Keto Chipotle Chili
A spicy and smoky style, chipotle chili that’s keto and low carb friendly.
Chili is the perfect winter meal and is great anytime of year in my opinion (besides this Keto Cornbread Chicken pot pie recipe that is). I crave it especially during the cooler fall and winter months, like any good Midwesterner!
What I also really love is that it truly works for any meal. I mean if you haven’t tossed a fried egg on a bowl of chili for breakfast then you’re missing out!
Because, chili is a really easy meal to mass produce (all about those leftovers y’all) and it’s so filling too, I switched up my favorite Low Carb Beef Chili with this new variation. It was a huge hit with friends and family, and you can even add low carb soy beans too (for those of you who are missing those).
Find the full recipe for this Keto friendly chipotle chili recipe below and read on for the helpful tips and tricks.
“School” Supplies:
- Knife & Cutting Board
- Can Opener
- Large Stock Pot
- Wooden Spatula
“Class” Notes:
If you’re like me, you never make your chili the same way twice. Unless it’s this chili. Because this chipotle chili is perfection. A keto friendly chili needs four things in my opinion, veggies (peppers and onions), meat, lots of spices, and some form of tomatoes (fire roasted, crushed, etc.). Beans are fairly high in carbs, so I avoid the classic style and sometimes will toss in a can of low carb Black Soybeans. This isn’t required, but I do enjoy the texture and heartiness it provides.
For the veggies in this chili, I sliced up a poblano pepper, a jalapeno for some spice, and a small amount of yellow onion. All chili’s need garlic as well (don’t fight me on this), so mince some of that too (or use garlic powder or extract to reduce the carb count). I saute all the veggies until tender before adding my beef.
For the meat in this chili, I added some diced bacon for flavor and 2 lbs. of ground beef. I cooked the bacon first to help crisp it and rendered the fat before adding the ground beef. The bacon adds a lot of flavor to this chili, and is a personal favorite (this is keto after all…what would be do without our love for bacon).
Once the beef is cooked, you need to add the tomatoes and spices (gotta get that chipotle flavor in there). I like to take a can of fire roasted and some chipotle peppers and pulse them a few times in a food processor. Next, mix in your favorite spices. For me, that is salt, pepper, paprika, chili powder, cayenne, a little oregano, and lots of cumin. Blend everything again and pour the mixture into the cooked beef and veggies.
Now that everything is added, allow it to simmer until heated through. It is all technically cooked at this point, but chili loves chillin (pun intended…. #dadjoke) low and slow so the flavor marry together. I like to let mine cook for as long as possible on low heat. Give it at least 30 minutes however before digging in (because patience isn’t always a virtue when you’re hangry).
Serve with some shredded cheese, a dollop of sour cream, and some fried up Keto Tortilla chips. Sometimes, we also love to eat our chili with these Keto Corn Muffins too.
If you are a chili lover and are looking for another favorite, check out my Low Carb Chicken Chili recipe too! Don’t forget to tag me in your food photos over on Instagram! I love seeing your creations and want to join in on the fun.
Bon Appeteach,
-L
Keto Chipotle Chili
Ingredients
- 2 lbs. ground Beef
- 8 Slices of Bacon
- 1/2 Yellow Onion diced small
- 1 Jalapeno minced
- 1 Poblano Pepper diced small
- 2-3 Garlic Cloves minced (can sub for powder or extract for fewer carbs)
- 2-3 Chipotle Peppers I used canned
- 2, 14 oz. can Fire Roasted Tomatoes
- 1 tbsp. Chili Powder
- 2 tsp. Cumin
- 1 tsp. Paprika
- 1 tsp Salt
- 1 tsp Pepper
- 1/2 tsp Cayenne
Instructions
- 1. In a small bowl, combine the spices and set them aside.
- 2. In a blender or food processor, add the fire roasted tomatoes, chipotle peppers, and spices. Pulse till mixed and set aside.
- 3. Slice the bacon into pieces and cook in the pot on medium heat until crispy. Render all but a tbsp. of the fat. Add in the diced veggies and cook until tender.
- 4. Add in the ground beef and cook until it is no longer pink. Pour in the tomato mixture and combine everything thoroughly.
- 5. Allow the chili to simmer on low heat and for the flavors to marry. If the liquid in the chili seems to reduce down too much, add about 1/4 cup of water and stir it in if needed.
- 6. Serve the chili with sour cream, cheese, and optional keto tortilla chips or keto corn muffins.