Keto Chili Recipe Without Beans
December 28, 2021
Keep stovetop chili on the menu while keeping keto with this beanless chili recipe, made with Primal Kitchen Spicy Ketchup! With tender, slow-cooked chuck roast, an aromatic array of peppers and spices, and a touch of dark chocolate, this decadent, delicious chili will become a family staple for years to come.
Classic Chili Recipe
Skip the beans and swap the ground beef for chuck roast to make this upgraded classic with Primal Kitchen Spicy Ketchup. This carnivore-ready chili is perfect for camping trips, game-day, or anytime you need a warm, savory dish to feed a few folks.
Time: 2 hours and 20 minutes
Keto Chili Without Beans
2lbs of chuck roast
Salt and pepper for seasoning
3 tbsp of avocado oil
1 diced yellow onion
1 diced green bell pepper
1 diced red bell pepper
1 minced jalapeño
1 tbsp of minced garlic
⅓ cup of Primal Kitchen Spicy Ketchup
1 can of diced tomatoes
2 cups of beef bone broth
2 tbsp of gelatin
1 tbsp chili powder
1 tsp of cumin
1 tsp salt
3 squares 85% or above dark chocolate
Use a dutch oven or tall, heavy pot for this recipe.Cut the chuck roast into bite-sized pieces, then pat it dry and season with salt and pepper.
Add the meat and avocado oil to the pot, and cook until browned on all sides.
Add the diced onion and peppers, stirring to combine, and let the onion begin to cook down. Add the jalapeño, garlic, and ketchup.
Continuing to stir, add the tomatoes and beef bone broth. If you’re using store-bought broth, add gelatin to mimic homemade bone broth thickness. Add chili powder, cumin, and salt, and mix well to combine.
Bring the chili to a boil, then reduce to a simmer and cover. Allow the chili to cook for about 2 hours or until the steak becomes soft and tender.
Then turn up the heat to reduce the excess liquid. This may take up to another hour.
To add a “molé” taste to the chili, add 85% or above dark chocolate. Top with cilantro and a slice of lime.
Recipe nutrition calculated using Cronometer.
- Serving Size
- per serving
- 12 grams
- 520 grams
- 83 grams
How to Make Chili Sauce with Ketchup and More Chili FAQs
Most classic chili recipes call for tomato paste–but if you’re looking for flavor that’s already in your fridge and made without the added sugar or HFCs, grab your Primal Kitchen Unsweetened Ketchup. Perfect this crowd-pleasing culinary classic with our guide to chili.
How long does chili last in the fridge?
While there’s nothing better than fresh chili, you can keep this recipe, covered, in the fridge, for about 4 days. Just heat and eat leftovers for a tasty meal (or midnight snack) for the workweek.
Can you freeze chili?
Yes! You’ll want to freeze your chili within the first day or so of making it. Once it’s cooled, scoop it into freezer-safe, airtight containers or plastic bags. Chili can stay in your freezer for up to 6 months!
How to Thaw Frozen Chili
The easiest way to defrost frozen chili is to treat it like frozen meat: whatever your preferred method is will work! You can leave the frozen container in your fridge or sink overnight or until it thaws.
How to Make Vegetarian Chili
Want to turn this carnivorous dish into a vegetarian chili recipe? Swap the chuck roast for a blend of beans, chickpeas, or your favorite vegetable mix, and swap bone broth for a vegetable bone broth or Primal Kitchen Mushroom gravy to keep the thick texture with savory flavor.
What to Serve with Chili
Balance the kicky, smokey flavor of this chili with creamy guac, bright greens, or crunchy slaw. Crumble homemade buffalo chips over this dish to sound the fire alarm for hot, hot, hot flavor!