Aussie Keto Chilli Recipe

Even just looking at my Aussie Keto Chilli Beef and you know you want to eat it! Rich, spiced, fresh and oh so tasty!
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

I love a good keto chilli beef recipe and this one has been a favorite for as long as I can remember!

It is a super simple recipe that can be made from beginning to end in just 30 minutes! I have included both an Instant Pot method as well and a keto chilli in the Thermomix. Woohoo!

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Why We Love This Recipe

Why is this keto chilli recipe the one for me?

It is quick and easy! Yep, less than 30 minutes in a pot or I can just pop it all into the Thermomix or the Instant Pot and leave all the cooking to them.

It is amazingly versatile. Eat the chili by the bowlful, sandwiched in one of our Mad Creations Soft Wraps or fill a pie with it. So many options.

Not a spicy chilli fan and just want a great keto chili recipe? Just reduce the cayenne pepper and you are good to go.

bowl of chilli beef.

The Ingredients You Need to Make It

chilli beef ingredients laid out in small bowls.

The ingredients used might look like a lot, but they are mostly just cheap pantry ingredients. You probably have everything at home (or almost) to make this keto chilli recipe right now.

Scroll down to the full recipe to find the full recipe and measures of the ingredients used.

Ground beef – try not to use lean ground beef. I use an 80/20 beef to fat ratio of grass-fed organic beef.

Chipotles in adobo – are found in the Mexican food section of most supermarkets. You can also use dried chipotles. You can see them in my photo above. I leave them whole when cooking and mash them in after the chili beef is cooked.

Vegemite – I use Vegemite in a lot of my sauces and keto beef recipes as it adds a delicious saltiness and depth to the sauce. You can substitute Marmite or extra salt, if preferred.

Step by Step Instructions

spices in a crockpot.

Step 1. Dry fry the spices until fragrant.

ground beef in a cast iron pot.

Step 2. Add the oil, onion, garlic and bacon. Fry until the onion has softened.

Fried mince in a cast iron pan.

Step 3. Add the ground beef and fry until the beef has browned.

keto chili beef in a crockpot.

Step 4. Add the remaining ingredients and cook until rich and thick.

Tips for Success and FAQs

Can I make the keto chilli beef recipe in a Multicooker?

Yes, you can! I have included instructions in the recipe card. When making this keto chili in the Instant Pot (or similar) do not stir through the liquid. Just pour and set to pressure cook. This reduces the chance of a burn warning.

I hate spicy food is this keto chili recipe a hot one?

This chili recipe is mild in my opinion. But if you are sensitive to spices then reduce the cayenne. The chipotles impart a smokey flavor but can also be reduced.

Can I freeze it?

Of course! Store in the fridge for up to 4 days or freeze in an airtight container.

4 bowls of food on a countertop.

More Recipes to Try

We all love great cheap and easy keto recipes. Here are just a few of my favourite easy beef keto dinners that are fuss-free and delicious.

  1. Keto Big Mac Salad Bowl
  2. Keto Sichuan Beef and Broccoli
  3. Keto Taco Recipe Easy Crispy Tacos <2g Net Carbs per Taco
  4. The Best Keto Taco Salad with Ground Beef
  5. Easy Keto Beef Lasagna
  6. Or check out all our amazing keto chicken recipes too!

I really hope you love my super simple keto chili recipe. If you do make it and share it on socials don’t forget to tag me or join our keto community and share it there too. I love seeing my recipes enjoyed and shared.

Happy cooking! Meg xox

Keto Meal Plans & Support

bowl of chilli beef.

Aussie Keto Chilli Beef

A spicy and delicious keto chilli beef recipe that you are going to love.
4.77 from 13 votes!
Prep Time: 12 mins
Cook Time: 15 mins
Total Time: 27 mins
Course: Lunch and Dinner
Cuisine: Australian Keto
Diet: Gluten Free
Recipe Category: Low Carb
Calories: 429kcal
Author: Megan Ellam
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Servings: 6 serves
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Equipment

  • Frying pan

Ingredients

  • 1 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 50 g olive oil
  • 50 g onion
  • 2 cloves garlic
  • 500 g beef mince
  • 150 g bacon diced
  • 1 tbsp Vegemite or Marmite
  • 80 g tomato paste
  • 40 g chipotles in adobo
  • 1 cup beef bone broth or stock
  • 400 g chopped tomatoes
  • 1 cup water or Bighead 0 carb beer

Serving Suggestion

  • crumbled feta
  • fresh coriander leaves
  • guacamole
  • sour cream
  • Crispy Waffles

Instructions

CONVENTIONAL METHOD

  • Dry fry the cayenne, cumin, coriander, paprika in a frying pan over medium heat.
  • Add the oil, onion and garlic and fry until the onion softens.
  • Add the ground beef and bacon and cook until golden brown.
  • Reduce the heat and add Vegemite, tomato paste, chipotles, bone broth, tomatoes and water. Simmer for 15-20 minutes until mixture is thick and liquid has reduced by half.
  • Serve with crumbled cheese, fresh coriander and waffle toasts

THERMAL

  • Add the cayenne, cumin, coriander,and paprika to the mixer; cook 2 min100℃/reverse/stir.
  • Add oil, garlic, and onion: chop 4 seconds/speed 8. Scrape sides of bowl; 5 min/90℃/reverse/stir.
  • Add mince and bacon; cook 8 min/100℃/reverse/stir. Break up any clumps of meat with a spatula if needed.
  • Add the remaining ingredients and cook 35 minutes/100℃/reverse/stir/MC OFF/simmer basket on lid. Check that the sauce is reduced and extend time if needed.

INSTANT POT

  • Dry fry Add the cayenne, cumin, coriander, and paprika in a saucepan over medium heat until fragrant.
  • Add the oil, onion and garlic; sauté until translucent.
  • Add the remaining ingredients including the reserved spices. Do not mix through. Set the multicooker to High/Pressure Cook/10 minutes. (Alternatively slow cook/6 hours on high or 8 hours on low.

Notes

INGREDIENTS
Spices – Reduce the cayenne if you don’t enjoy spicy food
Ground Beef – substitute any ground meat you prefer or plant-based mince for a keto vegan option.
Vegemite is added for the salty umami it adds in cooking. Substitute salt and pepper if required.
SERVING
The Crispy Keto Waffle was used as a nice toastie to dip into your chilli.  Simply add some of your favourite cheese to the batter for a cheesy waffle.  Yummo! 
STORAGE
Keep refrigerated up to 5 days after cooking. Alternatively store in an airtight container in the freezer.
 
 
 
 

Your Own Notes

Nutrition

Serving: 1serve | Calories: 429kcal | Carbohydrates: 7g | Protein: 21g | Fat: 35g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 624mg | Potassium: 616mg | Fiber: 2g | Sugar: 4g | Vitamin A: 404IU | Vitamin C: 11mg | Calcium: 50mg | Iron: 3mg | Magnesium: 37mg | Net Carbs: 5g
Tried this recipe?Mention @meganellam or tag #madcreations!

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    20 Comments

  • Terri says:

    Such a flavoursome chilli. It left a little burning fire in my belly, which indicates just the right amount of heat.
    Thank you for yet another great recipe. Not missing out on anything following your recipes and this way of eating.

  • Jenni French says:

    5 stars
    This is a delicious chilli! I did mine in the slow coooker with beef cubes rather than mince and it was amazing. Hubby and the kids devoured it too which is a big bonus.

  • Tracey says:

    5 stars
    Put this together quickly this morning for an early dinner with friends, didn’t have the chipotles but mama! Still a good fire!!! Quick and tasty ! Thank you x

  • Grace says:

    5 stars
    Finally a flavoursome chilli with some kick! Loved it – thanks for the recipe.

  • Aurora Romero says:

    What is Aussiemite?

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