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.
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:
- Serve on top of Keto Pasta
- Serve with lashings of Chile Con Queso Dip or Easy Keto Cheese Sauce
- Top with Escabeche (Pickled Jalapenos) and Easy Mexican Red Pickled Onion
- Guacamole is a given, right?
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Keto Chilli Con Carne
Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cayenne
- 1 teaspoon dried oregano
- 1 cinnamon quill
- 30 g olive oil
- 2 cloves garlic minced
- 1/2 onion finely diced
- 1 chorizo sausage diced
- 500 g ground beef and pork mince 50/50 blend
- 3-4 red chillies finely minced, I use cayenne chillies
- 1 gaujillo chilli torn in half
- 400 g tinned tomatoes or use our Enchilada Sauce, see notes
- 400 g beef bone broth
- 2 tablespoons chipotles in adobo
- 2 tablespoons tomato paste
OPTIONAL
- 40 g dark chocolate 90% cacao
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
- Guacamole
- Red Onions
- Pico de Gallo (salsa)
- Fresh coriander leaves
- Sour Cream
- Protein Tortilla Chips
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