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Mad Creations Keto Recipes
Mad Creations Keto Chilli Con Carne in a bowl

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.
4.88 from 8 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

  • 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

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

  1. 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.
  2. Spiciness - you dial it in to your taste.
  3. 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
  4. Toppings - guacamole, sour cream, fresh chopped jalapenos, red onion diced and oh yeah loads of grated cheese. Yum!

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!