Full of meat and the smoky spiciness of chipotle and ancho pepper that ramp up the heat to a perfect level, this quick and easy hearty Keto Texas Chili bursts with Texas-sized flavor.
Did you know that chili is the official state dish of Texas? True Story!
In the Lone Star State, chili is dense with meat and NO beans. That’s right. Zero beans allowed. Pretty much every Texan can agree on that, however, there is some disagreement about whether or not tomatoes should be included. Believe it or not, it causes quite the controversy. Since I happen to prefer the addition of tomatoes and I’m a native Texan (at least 5 generations), they will be included in this recipe.
I will say that traditional chili is made using dried chiles and whole spices, but for the sake of convenience and time, I’m using ground spices that are easy enough to find in a regular grocery store.
Here are the crushed tomatoes I like to use. They are rather pricey on Amazon, so I’d suggest checking out your local grocery store first. In Texas, HEB carries them. I also use this bone broth which is easily found in many grocery stores.
Also, for the sake of time and convenience, I’m using ground meat instead of cubed meat. If you prefer cubed meat, go for it. You will want to simmer it longer, so it’s nice and tender.
Since my husband, son, and son-in-law are avid hunters, I have a freezer full of fresh venison, so that’s what I decided to use. If you don’t have access to the same, ground beef is perfectly fine.
I like my chili nice and thick. If you prefer a bit more soup-like consistency, feel free to add more beef bone broth.
If desired, serve with toppings such as shredded cheddar cheese, minced onions, chopped cilantro, and sour cream.
Enjoy!
- 1 Tbsp olive oil
- 1/3 cup diced onions
- 2 tsp minced garlic
- 2 pounds ground beef or venison
- 3 Tbsp chili powder
- 2 tsp Mexican oregano
- 1/2 tsp sea salt
- 1/2 tsp smoked paprika
- 1 tsp cumin
- 1/4 tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp ancho chili powder
- 1/4 tsp chipotle chili powder
- 1 cup beef bone broth
- 14.5 oz crushed fire roasted tomatoes
- 1 bay leaf
- 1 Tbsp apple cider vinegar
- 2 Tbsp lime juice
- 2 Tbsp chopped cilantro
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Add olive oil to dutch oven and heat on medium. Add onions and cook 3-5 minutes until translucent. Add garlic and cook an additional minute.
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Add the ground beef/venison and cook until meat is fully browned, breaking up the meat as it cooks. About 8-10 minutes.
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Add the next 11 ingredients through chipotle chili powder and mix well.
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Add beef bone broth, fire roasted tomatoes, and bay leaf. Reduce heat to medium-low and simmer covered for 30 minutes, stirring occasional to make sure meat isn’t sticking to bottom of pan.
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Add apple cider vinegar, lime juice, and chopped cilantro. Simmer uncovered for an addition 10 minutes or more for even better flavor. If chili thickens too much, add additional beef bone broth.
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Serve with toppings like shredded cheddar cheese, diced onions, chopped cilantro, and sour cream as desired.
For the best taste and texture, simmer for an hour. Be sure to stir occasionally and watch to see if more beef broth is needed if chili thickens too much.
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*Nutritional label does not include net carbs, so I’ve added that below.
Total Carbs: 10g
Dietary Fiber: 3g
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NET CARBS: 7g
Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.
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If you’d like to learn more about the ketogenic way of eating, check out the keto beginner’s guide.
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