This wholesome beef chilli con carne is a satisfying meal, packed with mushrooms, pepper and tomato. It’s a winner whether or not you’re following a keto diet.
Try this keto chilli recipe then check out our classic chilli, healthy chilli and vegan chilli. We’ve also got plenty more keto recipes to try.
Recipe writer Monya says, “You will love this hearty bowl of chilli where I snuck in extra vegetables to make up for the omission of traditionally used red kidney beans. Garnish this flavour-packed meal with soured cream, grated cheese and fresh chillies – and I promise you won’t even miss the accompanying rice!
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You will notice I use a stable fat like lard or ghee to brown the high-fat mince, because I never use oil to fry foods. As for sourcing a good beef stock, many store-bought kinds include gluten or sugar, so check labels and select one that is as low in carbs as possible.” Read our guide on what is ghee and where to buy it for advice on purchasing this ingredient.
Cook’s tip: If your macros allow for it and you want to enjoy this over a ‘base’, why not serve it with buttered, seasoned cauliflower rice that has been enhanced with a little ground cumin?
- STEP 1
Melt half the fat of your choice in a large, non-stick pan over hight heat. Add the mince and cook until browned, approx. 5-6 minutes. Use a slotted spoon to remove the mince and set aside in a large bowl for now.
- STEP 2
Reduce the heat to medium and add the remaining fat into the pan. Add the onion and green pepper and cook until softened and just starting to caramelise. Add the mushrooms and garlic and stir regularly to avoid the garlic burning. Cook until the mushrooms have released all their natural moisture and begin to brown and caramelise.
- STEP 3
Return the browned mince to the pan (along with any juices from the bowl), then stir in the ground cumin, ground coriander and chilli powder. Mix well to combine.
- STEP 4
Add the red wine vinegar to deglaze the pan before tipping in the chopped tomatoes and beef stock. Bring the mixture to a boil, then reduce the heat to medium low heat. Cover partially with a lid, cooking for about 25-30 minutes, stirring occasionally.
- STEP 5
After this time, remove the lid completely and leave to cook for another 18-20 minutes or until the mixture is thick and chunky and free from any excess liquid. Adjust the seasoning with salt and freshly ground black pepper.
- STEP 6
Serve the chunky chilli mixture topped with dollops of soured cream, grated Cheddar, chopped parsley and sliced red chillies.