Keto Chilli Con Carne

4.99 from 81 votes!

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.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast Lunch or Dinner

Cuisine: Mexican

Diet: Diabetic

Recipe Category: Low Carb

Servings: serves

Calories: 520kcal

Author: Megan Ellam

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

Metric - US Customary

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

Guacamole
Red Onions
Pico de Gallo (salsa)
Fresh coriander leaves
Sour Cream
Protein Tortilla Chips

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.

Nutrition