Recipe

Thick Keto Chili

Rich, smoky, no-bean chili that keeps carbs in check and still tastes like the cozy pot you grew up with.

By Matt Campbell

•

4.8

A bowl of thick keto chili topped with shredded cheddar, sliced jalapeños, and a dollop of sour cream with a spoon beside it

Chili should be the kind of dinner that makes the whole house smell like you have your life together. This keto-friendly chili hits that vibe hard: rich beef, smoky spices, a tomato base that tastes slow-cooked even when it is not, and a thick spoonable texture without beans or mystery powders.

My goal here is simple. You get the cozy bowl. Your carbs stay in check. Nobody at the table asks, “Wait, what did you do to this?” because it just tastes like chili. The secret is building flavor fast with a good sear, a quick spice bloom, and a small thickening trick that feels almost unfair in how well it works.

Quick keto note: tomatoes and onions have carbs, so your exact net carbs depend on brands and serving size. I included a per-serving estimate below and a few easy ways to lower carbs if you want to keep it extra strict.

Ground beef, onion, garlic, bell pepper, canned tomatoes, tomato paste, beef broth, and small bowls of chili spices arranged on a counter

Why It Works

Big chili flavor without beans: We lean on browned beef, tomato paste, and warm spices for that classic depth.
Thick, not soupy: A little simmer time plus a simple xanthan gum option gives you that ladle-clings-to-it texture.
Weeknight pace, weekend payoff: The spice bloom step makes it taste like it has been hanging out on the stove all afternoon.
Flexible heat and toppings: Make it mild for the kids, then let the grownups add jalapeños or hot sauce at the table.

Pairs Well With

Storage Tips

Fridge: Cool completely, then store in an airtight container for up to 4 days. Chili thickens as it sits, which is honestly a gift.

Freezer: Portion into freezer containers or zip-top bags (laid flat for easy stacking) and freeze up to 3 months.

Reheat: Warm gently on the stove over medium-low, stirring often. If it is extra thick, add a splash of broth or water and loosen it up. Microwave works too, just stir halfway through so the edges do not overcook.

A glass meal prep container filled with leftover keto chili with condensation on the lid

Common Questions

Is chili keto without beans?

It can be. Skipping beans helps a lot, but carbs can still add up from tomatoes, onion, and peppers. This recipe is keto-friendly for many people, especially with a reasonable serving size. For strict keto, check your labels and adjust portions to match your daily macros.

About how many net carbs are in this keto chili?

Estimated net carbs: about 7 to 9 grams per serving (when made as written, divided into 6 servings). This is an estimate and will vary by brand of tomatoes, broth, and serving size. If you track closely, plug your exact ingredients into your favorite calculator.

How do you thicken keto chili without flour or cornstarch?

You have options. My favorite is a tiny pinch of xanthan gum, added very gradually while stirring or whisking so it does not clump. You can also simmer longer to reduce, or stir in a few tablespoons of softened cream cheese at the end for a creamy style chili.

What is the best meat for keto chili?

80/20 ground beef brings the most flavor and a better mouthfeel. You can also do ground turkey, chicken, or a mix of beef and pork. If you go lean, add a tablespoon of olive oil when browning to keep things from tasting flat.

Can I use crushed tomatoes instead of diced?

Absolutely. Crushed tomatoes make the chili feel smoother and a little thicker. Diced keeps it chunkier. Use what you like.

Why does my chili taste bitter?

Bitterness usually comes from scorched spices or garlic, too much chili powder, or an imbalance where the pot needs more salt and a touch of acidity. Start by tasting for salt first. If it still feels sharp, add a teaspoon of apple cider vinegar. If needed, add a tiny pinch of sweetener (optional) like erythritol or allulose to round the edges. If anything actually burned on the bottom, transfer the chili to a clean pot so that flavor does not linger.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottom pot (5 to 6 quarts)
Wooden spoon or sturdy spatula
Chef’s knife and cutting board
Measuring spoons
Small bowl (optional, for mixing xanthan gum)

I used to think “keto chili” automatically meant a bowl of sadness pretending to be dinner. Then I started treating it like real chili: sear the beef hard, bloom the spices like you mean it, and build a base that tastes loud and warm, not watery. Now it is one of my favorite reset meals. It is the kind of pot you can make on a Tuesday, then eat all week like you planned it that way.

Thick Keto Chili

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 6

Ingredients

2 tbsp olive oil (optional, only if your beef is very lean)
2 lb ground beef (80/20 preferred)
1 medium yellow onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 can (14.5 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 cup beef broth
2 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1/2 tsp onion powder
1/4 to 1/2 tsp cayenne pepper (optional, to taste)
1 1/2 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1 tbsp apple cider vinegar (for balance at the end)
Optional thickener: 1/4 tsp xanthan gum (start with 1/8 tsp if you are nervous) + 1 tbsp water or broth (optional)
For serving (optional): shredded cheddar, sour cream, sliced jalapeños, chopped cilantro, diced avocado
Keto serving ideas (optional): cauliflower rice, zucchini noodles, or a side of keto-friendly cornbread-style muffins

Diced onion and green bell pepper with minced garlic piled on a cutting board beside a chef’s knife

Instructions

Brown the beef. Heat a large Dutch oven over medium-high heat. Add olive oil (if using), then add the beef. Cook, breaking it up, until deeply browned in spots, 8 to 10 minutes. If there is excess grease, spoon off some but leave a little for flavor.
Soften the aromatics. Add onion and bell pepper. Cook 4 to 5 minutes, stirring, until the vegetables start to soften. Add garlic and cook 30 seconds, just until fragrant.
Bloom the spices and tomato paste. Push the beef and veggies to the edges of the pot. Add tomato paste to the center and cook 1 minute, stirring, until it darkens slightly. Stir in chili powder, cumin, smoked paprika, oregano, onion powder, cayenne (if using), salt, and pepper. Cook 30 to 60 seconds, stirring, until everything smells toasted and bold.
Simmer. Add diced tomatoes, tomato sauce, and beef broth. Stir well, scraping up any browned bits from the bottom. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 20 to 25 minutes, stirring occasionally, until thickened.
Optional: thicken like a pro. If you want it extra thick, start with 1/8 tsp xanthan gum for the whole pot. Sprinkle it in very slowly while stirring or whisking constantly, then simmer 2 minutes. If you prefer, mix the xanthan gum with 1 tablespoon water or broth first, whisk until smooth, and stir it in gradually. Go slow. Xanthan gum is powerful and you can always add more, but you cannot un-add.
Finish and taste. Turn off the heat. Stir in apple cider vinegar. Taste and adjust salt and heat. If it tastes a little harsh, a tiny pinch of sweetener is optional. If it tastes flat, salt is usually the fix.
Serve. Ladle into bowls and top with cheddar, sour cream, jalapeños, avocado, or whatever your crew loves. For a super filling keto dinner, serve over cauliflower rice or spoon it over zucchini noodles.

Ground beef browning in a Dutch oven on a stovetop with a wooden spoon stirring and browned bits forming

A pot of keto chili gently simmering on the stove with visible bubbles and a thick red sauce

Small bowls of shredded cheddar, sour cream, sliced jalapeños, chopped cilantro, and diced avocado arranged side by side

Nutrition information is estimated.

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Thick Keto Chili

Why It Works

Pairs Well With

Recommended

Hamburger Chili

Classic Chili Recipe

Crock Pot Chili

Venison Chili

Storage Tips

Common Questions

Is chili keto without beans?

About how many net carbs are in this keto chili?

How do you thicken keto chili without flour or cornstarch?

What is the best meat for keto chili?

Can I use crushed tomatoes instead of diced?

Why does my chili taste bitter?

Thick Keto Chili

Ingredients

Instructions