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 Intermittent Fasting. (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.)
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.
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.
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.
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.
The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest).
In LBK (Life Before Keto), 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.
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Macro Details per serving
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
*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.
Celery (present in homemade and store-bought beef stock)
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated 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. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.