April 25th, 2019
Keto Chilli Con Carne
Everyone loves a great Chilli Con Carne recipe!
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.
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This Keto Chilli Con Carne recipe is without a doubt the best I have ever made. A big call as a huge chilli lover but the flavours and the sauce in this keto recipe are serious perfection!
I have been making Mexican dishes and “chili” or “chilli”, whichever you prefer to call it, for decades. I make all different kinds of course but I have always loved the simpleness of a chilli and all the different ways to enjoy it. When making this recipe I wanted to give it a bit more depth and sophistication to the recipe. It is still made with budget ingredients but truly is a keeper of a recipe.
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The Ingredients
- Meat – I have used a 50/50 combination of both beef and pork mince. It is cheap and readily available from your local butcher or supermarket. Some supermarkets sell this already as a combination in the meat section. I have also included a chorizo sausage to add a bit of extra yumminess to this chilli. This keto chilli con carne does not include any form of beans for obvious reasons that their high carb count do not really suit the keto diet. If you want to add them in, then, of course, you can, just do it in the last part of the gravy reduction.
- Spices – the spice blend I use is mostly everyday pantry essentials including cumin, coriander, cayenne, oregano, garlic and a whole cinnamon quill. The whole cinnamon quill adds a delicious mellow sweetness to the meat.
- The best chilli con carne sauce – a perfect blend of beef bone broth, tomatoes, chipotles in adobo, tomato paste and optional 90% cacao chocolate make this keto Chilli con Carne recipe totally “kick-ass”. It is so rich and flavoursome! Make sure regardless of cooking time that you extend the cooking time to reduce this keto gravy down until you have a thick chilli. 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.
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 is the recipe. 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.
Thermomix Chilli Con Carne
As I mentioned above you can use various cooking methods with this dish. A quick pressure cook, slow cook, on the stove, in the oven, or in a thermal cooker like Thermomix®. When using the Thermomix® to cook the chilli con carne recipe you may have to extend the cooking time beyond the recommended cooking time in the recipe. While the temperature is maintained it can depend on the fat content of your mince or the consistency of broth or stock.
In the efforts of trying to maintain great thermal recipes, I have personally tested this recipe in my TM5 several times. While it does give you a delicious result, my personal favourite method is still on the stove.
What to serve with it
I love my chili con carne with a little cheese, fresh 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 some more of our recipes that team great with this con carne recipe.
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Keto Chilli Con Carne – quite simply the best
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.
Calories: 520kcal
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Servings: 4 serves
Tap or hover over number to scale ingredientsIngredients
- 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
- 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
- Avocado
- Tomato diced
- Sour cream
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 mince is browned.
- Add remaining ingredients, reduce heat and cook until sauce has reduced. Serve with preferred sides.
THERMOMIX® METHOD
- Cook cumin, coriander, cayenne, oregano, and cinnamon quill 2 minutes/100℃/reverse/stir. Remove and reserve.
- Add oil, garlic, onion and chorizo and chop 4 seconds/speed 8. Scrape sides of bowl and cook 5 minutes/90℃/reverse/stir.
- Add mince and chillies and cook 8 minutes/100℃/reverse stir. Break up any clumps of meat with spatula if needed.
- Add 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. 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.
Notes
- Storage – keeps in the fridge for up to 4 days (and is even better the next day) or it is the perfect freezer-friendly versatile recipe.
- Spiciness – you dial it in to your taste.
- Serving suggestions – wrap it in a Keto Tortilla or Soft Taco Wrap. Serve it in lettuce wraps, in pies, sandwiches, or my favourite in a bowl with a lot of coriander leaves and a little diced fresh tomato. #perfection
- Toppings – guacamole, sour cream, fresh chopped jalapenos, red onion diced and oh yeah loads of grated cheese. Yum!
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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14 Comments
Thank you so very much for sharing this keto recipe. I love your recipes but so often I can’t use them due to my keto way of life..
Thank you so very much for sharing this keto recipe. I love your recipes
I made this tonight after coming back from a week away. It was quick and easy to make and the depth of flavour in the mince was seriously good. Our whole family enjoyed it and it was like comfort food.. It is a great family friendly meal for us and will be something I will make often now the cooler nights are here. I doubled the recipe so we have some easy freezer meals to gab for work lunches .
Thanks Megan for another delicious meal our family enjoyed
This looks so tasty! I will definitely need to try it soon .
I made this tonight for the family and it was seriously delicious! Everyone loved it.
Omgoodness Megan it smells bloody sensational!!!!
Awesome!
It was so good your chilly con carne that I went back for seconds . Loved it Megan!!!
That is so awesome Lynda. I have to admit I am a bit of a chilli con carne fan myself.
This recipe sounds quite good, and like something I want to make. But I have a question for you about the chorizo you use: is it Spanish or Mexican? The two are very different, and since I live on the border with Mexico, the Mexican variety is what I can get. I get the impression that Australians usually use the Spanish variety. If that’s what you use, would the Mexican variety work also? Thank you.
Yum this looks wonderful can’t wait to give it a try soon. Adding it to my list.
Enjoy!
super eay and tasty con carne
So happy you enjoyed it