Truly heartwarming and packing a big (big!) flavor punch, this paleo and keto chili is bound to have you swooning!
Paleo & Keto Chili 🌶️
Simply the best 😜
There are numerous (endless?!) ways to tackle chili, starting with the meat. Be it chicken or beef, ground or Texas-style chunks. Hey, you can even make it vegan with just veggies! And, of course, the spices used (and amounts) vary widely to taste.
Real chili purists will advocate for a chili with little tomato and no beans. As in… naturally keto!
And this recipe is a mix of just that. A traditional chili recipe sans beans, mixed with a friend’s sweet grandma’s recipe (a real crowd pleaser). The story goes that no one has ever left the table without going for seconds on this one, and I can definitely attest to that!
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Her trick is to lightly caramelize the onions before adding in the beef for a big flavor boost, allowing each ingredient to cook fully before adding in the next. Plus! Her additions of a touch of beer and coffee truly are marvelous. Enjoy!
The Method
You ought to be browning each ingredient fully before you add in the next one. It might seem excessive even, but every great slow cooking meat dish has this in common. Be it American chili, Italian ragù, Mexican mole or French bourguignon.
So repeat after me: browning is truly essential.
Seconded only by the longest possible cooking time. I think 3 hours is good enough if you’re in a pickle, but if you can stretch it to 5 or 6 (or even 8!) you’re golden. Just keep adding 1/4 cup stock or water as needed.
The Spices
Chili spices can vary a lot in taste (and preference!). Buying a ready-made chili powder mix is a good place to start.
But do feel free to play around with the individual spices to your liking (think chili, oregano, cumin, coriander, paprika, chipotle… you could even add some chili ancho!).
One last trick
Make your chili the day before. Second-day chili is always best, so go ahead and make it the day before. Or at the very least make a double batch, because you seriously will want to try second-day chili.
Ah, and the ‘cornbread’… it’s coming asap so keep your eyes peeled! 😜
Simple, Best Paleo & Keto Chili
Truly heartwarming and packing a big (big!) flavor punch, this paleo and keto chili is bound to have you swooning! Plus, it's truly ideal for meal prepping away.
Ingredients
- 3 cloves garlic ran through a press
- 1 large onion finely chopped
- 500 g ground beef
- 2 cloves
- 1 1/2 tablespoons chili powder *
- 1-2 teaspoons ground cumin to taste
- 1-2 teaspoons paprika to taste
- 1 teaspoon ground oregano
- 1/2 teaspoon chipotle powder optional, to taste
- 1/4 teaspoon cayenne pepper optional, to taste
- 1 400 g can diced tomatoes
- 240 ml beef broth
- 120 ml (gluten free or low carb) beer optional**
- 60 ml strong brewed coffee optional**
- kosher salt to taste
Instructions
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Heat up olive oil in a dutch oven or large pot over medium/high heat. Add garlic and onion, and cook until it just begins to brown (about 8 minutes).
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Lower heat to medium, add ground beef, cloves and a large pinch of salt. Cook until it begins to brown, stirring every so often (5 to 7 minutes). Add in all the spices and cook for a couple more minutes until fragrant. Some peeps enjoy their chili spicier, others strong on cumin, etc... so feel free to adjust the spices slowly as the chili cooks (the fun part!).
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Add tomatoes and continue to cook over medium heat until it begins to simmer. Lower the heat to low and continue to cook for 15 minutes, stirring every so often.
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Add in the beef broth, beer (optional) and coffee (optional). Continue to cook for 3 to 8 hours. Adding 1/4 cup water (or broth) at a time, as needed. Remember that the longer you cook it, the more flavor it gets!
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Allow your chili to rest for 10 minutes prior to serving with your favorite toppings.
Recipe Notes
*Chili spices can vary a lot in taste (and preference!). Buying a ready-made chili powder mix is a good place to start. But do feel free to play around with the individual spices to your liking (think chili, oregano, cumin, coriander, paprika, chipotle... you could even add some chili ancho!).
**Adding in some (gluten free, low carb) beer and coffee add a bunch of flavor. But totally optional, and your chili will still be magnificent without them!
Please note that nutrition facts were estimated per serving (assuming a yield of 6).
Love it. Love it. Love it love it love it love it! 😂 that’s just all I can say.
😂! Enough said!
This was SO good. I doubled the recipe and did a pound of pastured ground beef and ground pork. Also sauteed the spices with the onions & garlic a bit before adding in the ground meat. That’s just how I like to do it. Really glad I added the coffee and beer! This will be my go-to chili recipe now. Thank you!
Beer and coffee should be in every chili for sure 😂 so happy you loved it Brooke, and thanks for sharing your tips!!
Delicious. Thanks for another great recipe. The hardest part was waiting for it to get done. LOL.
Always the hardest part! But SO worth it 😜
What is the serving size? 1 cup? 6 ounces?
It’s healthy and looking soo testy 😋😋
Hello Paola ! I love your site. Every recipe is something I want to make … well eat 🙂 It truly is my favorite.
I didn’t see how much olive oil goes into the pot ?
xo M
So kind of you to say Michelle thank you! How much olive oil actually depends on your pot, size, etc (but roughly 2 TBSP!) xo!!
CORNBREAD!?! Oh please Paola please please please please!! <3
😜!
This looks wonderful. But I have a question – when you say ‘cloves’, do you mean garlic cloves or actual cloves? Thanks!
I really would like to know this too 🙂
It’s been answered! The recipe calls for both garlic cloves and cloves (as in the tiny spice)- can always skip it 😉 xo!
Cloves are listed with the ingredients. Ground cloves or whole and how much?
2 whole cloves! As in the tiny pepper-sized bits 😉
Shoot! I apologize, I just asked the same question and hadn’t refreshed my screen! Thank you for the clarification!
Do they breakdown during cooking or will someone get a whole clove in a bite of chili? Can’t wait to try this!
You take them out before serving.
I still do not understand the cloves!! You just print cloves and then say:
2 whole cloves! As in the tiny pepper-sized bits—what does this mean? Put the hard cloves in so someone can crunch (ISH!) on it later??
Marcella chill a a bit pls 😉 It’s just like it sounds: you throw two little cloves in with the beef, they hang out all the way through cooking and they impart a nice touch. Then when you’re serving (if you see them) you can take them out. But if you miss them and a person get them they won’t die or anything (they’ll just fish them out of their bowl is my thought…?). Similar thing to when you cook with whole pieces of pepper or bay leaves, nothing too major happens xo!
Omg rude much?! Why on earth would you talk to someone like this :/
Yup, but I think we all have bad days Amy… I generally don’t publish rude-ish comments, but Marcella is a frequent reader and commenter on the blog. I dunno… 😉
I probably shouldn’t have added that comment but the way she (Marcela) talked to you- after all you do for us, I felt so bad for you. Thank you so much for the recipes and for all you do. You should never have to deal with anything but gratitude ❤️ Ps I made the chili and cornbread tonight and I’m so happy! Thanks again
Could this be made in a slow cooker or an electric pressure cooker on slow cooker mode?
Yeah def! I would try the slow cooker mode (just a preference). Do be sure to still brown the ingredients in the ‘saute’ mode xo!
Chili AND cornbread?!?! It’s like you are in my head on a daily basis Paola! I can’t keep up with all this low carb goodness!!! But I’m sure gonna try 😄
GOOD to hear 😂!! You guys are going to get A LOT of new recipes pre Thanksgiving (I’ve nailed more than expected, so I’m just going to post them all 😜) xo!!
And when I think I couldn’t possibly love gnom gnom more lol!!!
😂!! Hope you love it gaby!