This thick keto beef chili is one of those simple, comforting meals that just works. It’s rich, hearty, and full of flavor without being complicated. No beans, no fillers — just real ingredients and a slow simmer that brings everything together beautifully.
This version is intentionally thick and stew-like, perfect for cold nights, meal prep, or topping with all your favorite chili fixings.
Ingredients
- 1 lb ground beef
- 1 (8 oz) can tomato paste
- 1 can diced tomatoes, drained
- 1 tsp minced garlic (or 2 cloves, minced)
- 1 large red bell pepper, diced
- 1 small onion, diced
- ½ cup celery, diced
- ¾ cup water
- 1 tsp cumin
- 1½ tsp chili powder
- ¾ tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp garlic powder
- Dash of cinnamon (very small — about 1/16 tsp)
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium heat. I do not drain the fat — it adds flavor and richness.
- Add onion and garlic. Cook for 2–3 minutes until fragrant and softened.
- Stir in the bell pepper and celery. Cook another 4–5 minutes until slightly tender.
- Add cumin, chili powder, salt, pepper, garlic powder, and the tiny dash of cinnamon.
- Stir in tomato paste, diced tomatoes, and water.
- Bring to a gentle boil, reduce heat to low, cover loosely, and simmer 1 to 1½ hours, stirring occasionally.
- The longer it simmers, the thicker and deeper the flavor becomes.
📖 Nutrition Information
Serving Size: 1 cup
Servings Per Recipe: 6
| Nutrient | Amount |
|---|---|
| Calories | 215 |
| Fat | 12 g |
| Protein | 18 g |
| Total Carbs | 9 g |
| Fiber | 2 g |
| Net Carbs | 7 g |
Disclaimer: Nutrition information is an estimate only and may vary based on brands used, portion sizes, and substitutions.
Notes & Tips
For a Soupier Chili
This is meant to be a thick chili, almost stew-like.
If you prefer it more soup-style, add 2 cups beef broth (or 2 cups water + 2 teaspoons of my Keto Beef Bouillon Paste)
A Dutch oven works best for long, slow-simmered chili because it distributes heat evenly and prevents burning.
What to Serve With Chili
This chili is perfect with:
- Keto Chaffles
- Keto Almond Crackers
- Cauliflower Mash
- Or even over roasted veggies
Storage & Reheating
- Fridge: up to 4 days in airtight containers
- Freezer: up to 3 months
- Reheats beautifully and gets even better the next day.
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Final Thoughts
This is one of those “back pocket” recipes — simple, reliable, and deeply comforting. It’s thick, rich, and packed with flavor without needing fancy ingredients. The tiny dash of cinnamon is the secret touch that gives it warmth and depth without making it sweet.
It’s the kind of chili you make once… and then keep coming back to all winter long.