First-Place Low-Carb Chili

By Sharon Best Jump to Recipe

Win at dinner with this hearty and heartwarming recipe that delivers deeply satisfying, slow-cooked flavors without beans!

Some cooks don’t need a recipe. They just toss ingredients into the pot, using their senses and intuition to guide amounts. I am not that cook. I like specific measurements and clear directions—at least the first time I make a dish. I can always experiment later, once I’m familiar with what to expect in the dish.

This first-place low-carb chili recipe is a good example. It came about from a colleague who entered her beanless, low-carb creation in a contest against more traditional recipes—and won first place! I wanted to replicate her winning dish. But she’s one of those “intuitive” cooks who makes up the recipe as she goes. So I had to cook alongside her, taking detailed notes on every teaspoon and technique.

The result is a fantastic foundational chili recipe that skips the beans but delivers bold, beefy flavor. It develops over time in the slow cooker, but I included directions for making it on the stovetop or in an Instant Pot, as well. Try it as written the first time, then tweak the seasonings, vegetables, and toppings to your liking next time. You’ll hone your culinary skills as you nurture your loved ones with a hearty and heartwarming bowlful!

Other ways to cook winning chili

Want to make your chili a true one-pot meal? Make it on the stovetop! You can sauté the vegetables and brown the beef directly in your stockpot or Dutch oven. Then stir in the seasonings, add the tomatoes and water, and let the chili simmer for about two hours, stirring occasionally. Continue with the recipe as written.

Want your chili faster? Make it in your Instant Pot! Use the sauté function to cook the veggies and brown the beef. Then stir in the seasonings and turn off the sauté function. Add the tomatoes and water, cook on high pressure for 15 minutes, then quick release the steam. Continue with tasting, adjusting the seasonings, and letting the chili rest before serving.

How do I store leftovers?

Let your chili cool before storing it, but don’t leave it at room temp longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. Or freeze leftover chili for up to 3 months in freezer-safe containers or bags with as much air pressed out as possible. Thaw overnight in the fridge. Reheat on the stovetop or in the microwave until piping hot, reaching a safe internal temp of 165°F.

Similar recipes to try

Hungry for more low-carb chili recipes? Bring a rich, creamy twist to the table with this Keto White Chicken Chili Low-Carb Recipe. Elevate your comfort food with this recipe for Low-Carb Steak Chili. Skip both the beans and the meat but get big, bold flavors with this Keto Vegan Chili Recipe.

First-Place Low-Carb Chili

Sharon Best

Win at dinner with this hearty and heartwarming recipe that delivers deeply satisfying, slow-cooked flavors without beans!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs 10 minutes mins

Resting Time 15 minutes mins

Total Time 4 hours hrs 35 minutes mins

Course Main Dishes

Cuisine American

Servings 8

Calories 178 kcal

Ingredients

  

1x2x3x

• 2/3 cup green bell pepper chopped, about 1 pepper
• 1/2 cup onion chopped, about 1/2 an onion
• 1 tablespoon butter
• 1 pound ground beef
• 3 tablespoons cumin
• 1 1/2 tablespoons chili powder
• 2 teaspoons salt
• 1 1/2 teaspoons garlic powder
• 1/4 teaspoon coriander
• 1/4 teaspoon cayenne pepper
• Pinch of black pepper
• 1 28-ounce can crushed tomatoes
• 1/2 cup water
• Shredded cheddar cheese, sour cream optional, as toppings for serving

Instructions

 

• In a skillet over medium heat, sauté the peppers and onions in the butter until they begin to soften, about 3-4 minutes.
• Add the ground beef to the skillet. Cook, breaking up clumps with a wooden spoon, until no longer pink, about 4-5 minutes.
• Add the cumin, chili powder, salt, garlic powder, coriander, cayenne pepper, and black pepper to the beef mixture. Mix well to coat the beef and vegetables. Drain off excess grease if desired.
• Transfer the mixture to the slow cooker.
• Add the tomatoes and water to the slow cooker. Stir to combine.
• Cook on high for 3-4 hours or low for 6-8 hours. During the final 30 minutes, taste and adjust seasoning to your liking. If the chili is too thin, simmer uncovered for the final 30 minutes.
• Let the chili rest in the slow cooker with the lid off for 10–15 minutes before serving to allow flavors to meld.
• Serve with shredded cheddar cheese and sour cream if desired.
  

Nutrition

Calories: 178kcalCarbohydrates: 4gProtein: 11gFat: 14gSaturated Fat: 5gSodium: 661mgFiber: 1g

Keyword bean free chili, gluten free chili, keto chili, low carb chili

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