Keto Chilli Con Carne

Everyone loves a good bowl of chili, don't they? You must try this hearty and healthy keto chilli con carne recipe. With 4 cooking methods you can slow cook or pressure cook, cook it on the stovetop or in a Thermomix. A hearty comforting dish that is a classic family favorite!
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.

Keto Chilli Con Carne Recipe

The best Keto Chilli Con Carne needs to have big bold flavours, and this recipe delivers! This is the only recipe you need for an easy chilli beef that everyone will enjoy.

Chili Con Carne (or Chilli), whichever way you spell it, has been a classic forever. Texas claims to be the home of chili, and they do not add beans to chili (or tomato). So that makes it keto-friendly, right?

This keto chilli is low carb and it is spectacular! It is a smoky, spicy, saucy bolognese that you can eat straight from the bowl or serve with toppings, tortilla chips, or your favorite bread to mop up the delicious sauce.

So, dial up your spice meter and let’s make some of the best low carb chili con carne ever!

Related Recipes: Aussie Chilli Beef / Beef Birria Tacos.

  • Meat – I have used a 50/50 combination of both ground beef and pork mince. It is cheap and readily available from your local butcher or supermarket.
  • Spices – cumin, coriander, cayenne pepper, oregano, garlic and a whole cinnamon quill. The whole cinnamon quill adds a delicious mellow sweetness to the meat. You can add extra chili powder or fresh chili.
  • The best keto chili con carne sauce – has a perfect blend of beef bone broth, tomatoes, chipotles in adobo, tomato paste and optional 90% cacao chocolate makes this beef chili con carne recipe totally “kick-ass”. It is so rich and flavoursome! Make sure regardless of cooking time that you reduce this keto gravy down until it is a thick chili. It is not meant to be soupy at all. It will depend on how you cook this as various methods and heat levels will affect the reduction of the sauce. Ground beef is very forgiving and won’t end up dry if this has to be cooked longer to achieve the desired consistency.
  • Beans – most beans are high in carbs. I have added an option of adding a small amount of black beans to the beef chili. These add only a small amount of carbs to individual servings.

The Chillies

  • Chillies – here is where you can add as much or as little heat as you wish. Which I do like a “flaming” hot chilli I was not going for one with this recipe. I used 3 cayenne chilles and 1 guajillo chilli in the keto chili. The guajillo, pronounced “gwah-hee-yoh”, is one of the most used chillies in Mexican cuisine. It is a dried large smooth dried chilli that permeates a richness and underlying smokiness to any dish. I would recommend sourcing them from an online spice distributor, Mexican foods supplier or any good food stores that offer a large range of herbs, spices and specialty ingredients. While you can substitute with something like smoked paprika and ground cayenne this is one chilli worth buying.

How To Make It

Jump to Printable Recipe Method

Step 1. Dry fry cumin, coriander, cayenne, oregano, and cinnamon quill in a saucepan over medium heat until fragrant. Remove and reserve.

Step 2. Add oil to the pan and return to heat. Sauté garlic, onion, and chorizo until the onion is translucent.

Step 3. Add mince and chillies and fry until meat is browned.

Step 4. Add remaining ingredients, reduce heat and cook until sauce has reduced. Serve with preferred sides.

Thermomix Chili Con Carne

Cooking chilli con carne in the Thermomix is so easy. I have included step-by-step instructions below in the recipe card. This chili turns out really great when cooking with this Thermomix recipe. It is simple and easy.

The recipe has been tested by myself and our team of testers using a TM5 and Thermomix TM6, as well as other alternatives to a Thermomix, like Magimix and Intelli.

A keto chili con carne in a cracked bowl.

We have a lot of keto Mexican Cuisine recipes for you try. All recipes come with both conventional cooking methods e.g. stovetop, oven baked, slow cooker etc.

Plus, we include Thermomix cooking methods to use with your thermal cooker. Try recipes like Keto Chicken Enchiladas, and Easy Keto Nachos with Homemade Protein Chips. These are both big faves of mine.

What to serve with it

I love my chili con carne with a little cheese, freshly sliced jalapenos, and a little Pico de Gallo. Wrap it up in a Keto Tortilla or scoop it up with some Protein Chips. Here are just a few more ways to serve:

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A close up of a bowl of chili.

Keto Chilli Con Carne

This is such a delicious ground beef chilli recipe that is super easy to make and light on the wallet as well. I am sure you will fall in love with this recipe as quickly as I have and be making it again and again all year round.
4.99 from 76 votes!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Course: Breakfast Lunch or Dinner
Cuisine: Mexican
Diet: Diabetic
Recipe Category: Low Carb
Calories: 520kcal
Author: Megan Ellam
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Servings: 4 serves
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Ingredients

OPTIONAL

TO SERVE

  • Fresh coriander leaves, diced avocado, chopped tomatoes, and sour cream to serve

Instructions

STOVE TOP METHOD

  • Dry fry cumin, coriander, cayenne, oregano, and cinnamon quill in a saucepan over medium heat until fragrant. Remove and reserve.
  • Add oil to saucepan and return to heat. Sauté garlic, onion, and chorizo until onion is translucent.
  • Add mince and chillies and fry until meat is browned.
  • Add remaining ingredients, reduce heat and cook until sauce has reduced. Serve with preferred sides.

THERMAL METHOD

  • Add cumin, coriander, cayenne, oregano, and cinnamon quill to mixer; cook 2 min/100℃/reverse/stir. Remove and reserve.
  • Add oil, garlic, onion, and chorizo; chop 4 sec/speed 8. Scrape sides of bowl; cook 5 min/90℃/reverse/stir.
  • Add mince and chillies; cook 8 min/100℃/reverse/stir. Break up any clumps of meat with a spatula if needed.
  • Add remaining ingredients; cook 35 minutes/100℃/reverse/stir/MC Off/basket on top. Check that the sauce is reduced and extend the time if needed. Serve with preferred sides.

SLOW COOKER METHOD

  • Dry fry cumin, coriander, cayenne, oregano, and cinnamon quill in a saucepan over medium heat until fragrant. Remove and reserve.
  • Add oil to saucepan and return to heat. Sauté garlic, onion and chorizo until onion is translucent.
  • Add mince and chillies and fry until mince is browned.
  • Transfer reserves spices, mince and remaining ingredients to slow cooker. Cook for 6 hours on high or 8 hours on low.

INSTANT POT PRESSURE COOKER

  • Follow steps 1-3 of slow cooker method. Place everything into Instant Pot. Lock lid into place and close vent. Set to Pressure Cook/High/10 min/Natural release for 5 min then quick release.

Notes

INGREDIENTS
The recipe ingredients are pretty straight forward. Just remember to add only as much heat as you personally enjoy. 
The tomato can be replaced with my Enchilada Sauce. The sauce is keto and sugar-free and is literally my favorite sauce of all time.
SPICY
I have used chipotles in adobo and guajillo chili to add smokiness rather than (hot) spicy heat. For me they add a raisiny fruity spiciness to the con carne dish.
TOPPINGS
COOKING METHODS
You can cook slow cooker chili carne, pressure cooker, in a Dutch oven, Thermomix and stovetop. This is a versatile recipe that you can cook how you prefer.
STORAGE
Fridge – store in the fridge for up to 4 days (and is even better the next day
Reheating – reheat over moderate heat in a saucepan or in the microwave.
Freezing – can be frozen. Defrost overnight before reheating.

Your Own Notes

Nutrition

Serving: 1serve | Calories: 520kcal | Carbohydrates: 10g | Protein: 31g | Fat: 38g | Saturated Fat: 12g | Cholesterol: 101mg | Sodium: 463mg | Potassium: 872mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1570IU | Vitamin C: 66.3mg | Calcium: 67mg | Iron: 4.2mg | Net Carbs: 7g
Tried this recipe?Mention @meganellam or tag #madcreations!

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