25-Minute Keto Beef Chili (No Beans)
A thick, smoky, and deeply satisfying beanless chili built on high-quality 80/20 beef and rich tomato umami. Perfect for a quick low-carb weeknight dinner.
Ingredients
- 1 tablespoon olive oil good quality
- 1 large onion finely chopped
- 2 cloves garlic freshly minced
- 1 red bell pepper cut into bite-sized strips
- 2 lbs ground beef 80/20 fat ratio
- 3 tablespoons tomato paste
- 28 oz chopped tomatoes canned or fresh
- 1 tsp salt divided (1/2 tsp for cooking, 1/2 tsp to finish)
- 3/4 tsp black pepper divided (1/4 tsp for cooking, 1/2 tsp to finish)
- 1 1/2 cups beef stock
- 2 tablespoons keto taco seasoning check for zero added sugars
- 1/2 teaspoon chili powder optional, adjust for heat
Instructions
- Heat olive oil in a large skillet or heavy pot over medium-high heat. Add chopped onion, red bell pepper, and garlic. Sauté for 2-3 minutes until onions are translucent.
- Add ground beef. Break apart with a wooden spoon into bite-sized crumbles. Cook for 5-7 minutes until fully browned, seasoning with the first 1/2 tsp salt and 1/4 tsp pepper.
- Stir in tomato paste and cook for 1 minute to caramelize.
- Add chopped tomatoes, beef stock, keto taco seasoning, and optional chili powder. Stir until combined.
- Lower heat, cover, and simmer for 15 minutes.
- Remove lid, adjust seasoning with remaining salt and pepper, and serve. If a thicker sauce is desired, simmer uncovered for an additional 3 minutes.
Notes
For meal prep, store in an airtight container for up to 4 days or freeze for up to 3 months. If reheating from frozen, add a splash of beef stock to restore the glossy texture.