Low Carb Smoky Beef Chili (Video)

This low carb smoky beef chili is a little spicy; packed with ground beef, fresh vegetables and chipotle peppers. Grab your biggest bowls because this healthy chili has a kick that will keep you and your family coming back for more!

Who’s ready to get warmed up from the inside out with some great hearty chili? I LOVE me some chili and this is my favorite type; a chili that is nice and thick with small diced vegetables, has a nice little kick, and no beans.

Chili is perfect on its own or is great for adding to a variety of different foods. Who doesn’t love chili nachos, chili burgers, chili dogs?… the list goes on.

This recipe doesn’t call for chuck roast or steak because I wanted it to be a quick recipe and that still provides a great depth of flavor.

For instant pot owner’s, this would be a great time to add some great chunks of meat. For all non-instant pot owners who do want to beef up the chili, just grill a steak and slice it thin.

What you will need:

• 1 pound organic ground beef – 90/10
• 1 cup onions, small dice
• 2 tablespoons garlic, minced
• 1 cup orange bell pepper, small dice
• 1 red pepper, roasted and diced
• 5 tablespoons tomato paste
• 2 tablespoons chipotle peppers in adobo, pureed (use less for less spicy)
• 2 cups fresh tomatoes, small dice, seeds removed
• 1 teaspoon smoked paprika
• 2 teaspoons salt, kosher
• 1 teaspoon cumin
• 1 tablespoon chili powder
• 2 cups beef broth or stock

How to make Low Carb Beef Chili

In a skillet over medium heat, brown the hamburger. When the meat has browned, add one cup of small diced onions and cook until translucent. Add the garlic and bell pepper to the meat mixture and continue to cook for about five minutes.

I always have some chipotle peppers in adobo pureed in a container in my freezer. Seldom does a recipe call for more than one or two peppers or just the sauce, so I always open the can, puree the entire contents, use what I need to and freeze the rest.

Add the tomato paste, roasted red pepper and chipotle puree to the meat mixture and cook for five minutes. Add the tomatoes and spices and cook for five minutes. Last, add the beef stock and cook down on a simmer for at least 20 minutes.

Have you made this RECIPE? Please leave a comment below and let me know what you think.

Share your photos and tag @hungerforspice on Instagram and hashtag it #hungerforspice.

Join our email list! You’ll receive the lastest email each time a new recipe comes out.

Looking for more great sides? Check out the absolute best picnic beans or beet and kohlrabi salad.

Have you tried this recipe?

Print