Low-carb Chili con Carne

Keto Chili Con Carne

– – – – – – – – – – – – per serving – – – – – – – – – – – –
Carbs 13g
(8.5%); Fat 45g (65.7%); Protein 40g (25.8%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

A comforting bowl of goodness. Funnyman gets giddy with excitement when I whip up a pot of my chili. After we switched to a Keto Lifestyle, I adjusted my recipe to exclude the red kidney beans, but the overall flavour and heartiness has not been compromised, and he loves it just the same. I made this dish often in LBK (Life Before Keto), and even then we ate it with a spoon straight out of our bowls, sans tortillas, rice or any accompanying carbs, so this wasn’t a major adjustment for us. This recipe yields 3 servings, so if it’s just you and your loved one, there should be enough the next day for whoever gets to the fridge and Calls It first. If you are cooking for more people, use the facility on the recipe plugin to double it up. Its a perfect meal to break a fast if you are IF. (The calculated 13g carbs per serving include all the toppings. You could shave off more carbs by eliminating the toppings, or stretching the pot of chili between 4 people.)

Print Recipe
Low-carb Chili con Carne
A comforting and hearty meal the whole family will enjoy, coming in at 13g carbs per serving (including all the garnishes and toppings)
Keto Chili Con Carne
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Servings
people
Ingredients
  • 1 TB coconut oil
  • 1 onion peeled and chopped
  • 2 cloves garlic peeled and finely minced
  • 1/2 green pepper chopped
  • 1 jalapeno finely chopped (optional)
  • 1 TB red wine vinegar
  • 500 g ground beef mince
  • 1 TB ground cumin
  • 1 tsp ground coriander
  • pinch cayenne pepper
  • 1 tin chopped / crushed tomatoes
  • 300 g homemade beef stock - Mud and Love recipe
  • salt and freshly ground black pepper
  • 60 g creme fraiche to serve
  • 40 g Cheddar cheese grated
  • 2 tsp chopped parsley to garnish
  • sliced red chili (optional)
  • squeeze fresh lemon to taste (optional)
Course Main Dish
Servings
people
Ingredients
  • 1 TB coconut oil
  • 1 onion peeled and chopped
  • 2 cloves garlic peeled and finely minced
  • 1/2 green pepper chopped
  • 1 jalapeno finely chopped (optional)
  • 1 TB red wine vinegar
  • 500 g ground beef mince
  • 1 TB ground cumin
  • 1 tsp ground coriander
  • pinch cayenne pepper
  • 1 tin chopped / crushed tomatoes
  • 300 g homemade beef stock - Mud and Love recipe
  • salt and freshly ground black pepper
  • 60 g creme fraiche to serve
  • 40 g Cheddar cheese grated
  • 2 tsp chopped parsley to garnish
  • sliced red chili (optional)
  • squeeze fresh lemon to taste (optional)
Keto Chili Con Carne
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Melt the coconut oil in a deep, heavy-based pan and soften the onions over moderate heat. Add the garlic, green peppers and jalapeno and fry for 1-2 minutes before adding the red wine vinegar to deglaze the pan.
  2. Once the vinegar has cooked out, add the beef mince and all the spices (cayenne pepper, cumin, coriander) and increase the heat to get some browning on the mince as it adds to the flavour.
  3. Tip in the crushed tomatoes and beef stock and bring to the boil. Reduce to a simmer and cook (partially covered) over a low heat for about 45-60 minutes. Check on it regularly to give it a good stir and ensure the mixture is not sticking to the bottom. It will be ready once all the watery liquid has reduced and your pot of chilli is a thick, chunky pot of pure goodness. Adjust the seasoning with salt and freshly ground black pepper.
  4. Serve up two bowls (there will be enough for a third helping / leftovers the next day) and top with a spoonful of crème fraiche / sour cream. Scatter over the grated cheese, chopped parsley and a few slices of red chili if you are brave enough.
  5. These recipes have been created for you to enjoy and share with like-minded peeps. If you loved it - please take a pic of your creation & share it on your Keto/Low-carb Facebook community groups. Please credit M&L by supplying the link of this recipe. (I would appreciate that very much!) If you ran into trouble with the recipe - please use the comment facility below so that I can respond to your queries, and in that way other readers can benefit from it too.
Recipe Notes

In LBK, I used to make this dish with a generous glug of wine in place of the vinegar, but now I like to add a squeeze of fresh lemon just before serving to add a bit of acidity to the dish. 

Macro Details per serving
8.5%      Carbs
25.8%    Protein
65.7%    Fat

Nutritional Information per serving
Calories                         618Kcal / 2586kJ
Fat                                  45g
of which saturates       24g
Carbohydrates             13g (for my US readers, these are what you refer to as net carbs. See below*)
of which sugars           9.6g
Fibre                               3.6g
Protein                           40g

*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 13g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.

Allergens
Celery (present in homemade and store-bought beef stock)
Milk
Sulphites

Keto Chili Con Carne

The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.

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