Look no further if you are looking for a classic beanless chili recipe. This keto chili con carne made with no beans and Rotel is a great choice. It’s low in carb, yet it’s thick, hearty and full of savory flavor. This makes it a great keto comfort food. You can make it in the Instant Pot pressure cooker, Crockpot slow cook, or on your stovetop.
Chili con carne is chili with meat. It can be made without beans and without losing its flavor. You can eliminate beans from chili con carne, which means it is keto-friendly.
It is easy to make homemade chili. You can make chili if you are able to brown meat. It’s that simple! This is also a better choice for those who are on a ketogenic diet. Cans of canned commercial products often contain cornflour and sugar as well as cornstarch. Even if you can find a can of chili con carne with no beans on the shelves, it is likely that it contains a lot of carbs. The keto diet requires that you choose low-carb ingredients, as well as omit sugars, starches, and flours. It’s akin to Texas chili, or cowboy chili. It doesn’t contain beans so it has a similar beef stew flavor that’s lick-the bowl delicious.
These ingredients are required to make keto chili con carne:
BaconOnionGarlic clovesGround BeefBeef brothTomato sauceChili powderCuminSmoked PaparikaBlack pepperSaltRotel(Ro-Tel), diced tomatoes, and green chilies
The ingredients used in this dish keep carbohydrates to a minimum while still retaining the expected flavors.
You might have noticed that there are no sugars, flours, or starches in the commercially available chili you see in the above list. These ingredients are not meant to enhance the flavor of chili but rather ensure a thicker texture.
Although it’s not necessary, you might want to use a keto-friendly thickening ingredient to achieve similar results. Guar gum, xanthan gum and other ingredients are used to thicken and bind keto-friendly recipes.
Guar gum can be used in a very small amount. To prevent clumping, sprinkle the guar gum on top of the liquid and stir vigorously.
You will need to mix about 1/8 teaspoon of xanthan gum with the beef broth. Xanthan gum clumps quickly so an electric blender is required to mix it.
Too much of one ingredient can cause gummy or clumpy dishes. Be careful about how much you add to your dish.
This recipe calls for ground beef and bacon. It is a delicious combination. You can change it.
Ground beef can be replaced with any other ground protein. You can substitute ground beef with turkey, chicken or bison. They are all keto-friendly.
You can also combine different meats in keto chili con carne. Brown them all together while you make the recipe. Half and half is a good idea. For example, one pound ground beef and one-pound ground pork. This is a tried-and-true meat combination that you can get from the instant pot keto chili tomatillo.
You can leave out the bacon if you don’t eat pork. To saute the onions and garlic in your preferred oil, simply add it to the recipe.
Rotel (Rotel) is not required. You can substitute any canned tomatoes or chilies, or make fresh diced tomatoes. To replace a 10-ounce can, you can use two medium-sized tomatoes with a small green chili pepper.
Ro-Tel diced tomatoes, green chilies and chipotle come in a variety of spice levels and flavor options, including original, mild, hot and chipotle. Choose the right spice level for you if Ro-Tel is used.
Instant Pot keto chili can be made in a matter of minutes. This is a great option for a quick and easy meal when you are in a rush.
To heat the Instant Pot’s inner metal pot, press the saute button. Once the pan is heated, add the chopped bacon and onion. This is the cooking oil because the bacon releases fat during cooking. Cook the garlic in the pot until it is fragrant.
As it browns, add ground beef or other protein to the pot. Break into smaller pieces as you go.
After the beef is browned, add beef broth to deglaze and scrape any bits from the pan.
Mix the remaining ingredients together, then seal the container.
The Instant Pot should be set to High Pressure and the timer to 15 minutes.
Press the “Keep Warm” button when the alarm goes off. Then release the pressure naturally or manually by pressing the “Keep Warm” button.
To manually release the lid, turn the knob carefully from “sealing to venting” and be aware of the rapid release steam that vents. Before attempting to lift the lid, allow the visible pressure valve (visible on the lid) to completely drop.
Natural release occurs when the Instant Pot cools down completely and releases steam slowly. Once the Instant Pot is done cooking, press the “Keep Warm” button and wait until the pressure valve drops. It can take up 30 minutes, but this gives the flavors more time to develop. If you have more time, it tastes great and is well worth the wait.
Take off the lid and give it a final stir before serving.
Crock-Pot and Slow Cooker
Crockpot chili can be a great option for meal prep, entertaining, and other busy tasks. You will need a large skillet to make keto chili in your crock-pot.
Before you add anything to your crock-pot the meat must first be browned. In a large skillet, saute the onion and bacon. Once translucent, add garlic and then add the ground meat.
After the meat has browned, add the mixture to the slow cooker. Next, add the rest of the ingredients. Mix everything and cover with the lid.
Depending on how long you’d like to cook the chili, adjust the temperature knob to high or low. The chili will cook for 6-8 hours at low temperature. The chili will cook for between 4 and 6 hours at high temperature.
If the chili becomes too thick, add a little water to it.
After it has finished cooking, turn the knob to “warm” and you are ready to serve.
Let’s say you have an Instant Pot and prefer slow cooking. You can choose to use the slow cooker function in place of the pressure setting. Instead, press and hold the slow cooker button. Choose “normal” to cook for 6-8 hours, or “high” to cook for 4-6 hours.
If you don’t have any special equipment, it is possible to make the recipe on the stovetop. This one-pot meal is easy to prepare and can be prepared in less than an hour.
A stockpot or enameled, cast iron pot is best for stovetop. Avoid regular cast iron, as the acidic tomatoes ingredients can cause damage to the pan.
On medium heat, cook the onion and bacon. When the onions become translucent, add the garlic and cook until fragrant. Next, add the ground beef.
After the meat has been browned, chop it into small pieces and then add beef broth to the pot.
Mix in the rest of the ingredients and bring to boil.
Reduce heat to low and allow to simmer covered for between 30-40 minutes.
It’s ready for dinner!
Storage & Freezer
The flavor stays fresher the next day. This makes it a great option for meal prep, batch cooking and freezing meals.
The chili can be stored in the refrigerator for up to one week. Let the chili cool to room temperature before sealing it in a container and storing in the fridge.
Once ready to serve, heat on the stovetop or microwave for about one minute, stirring occasionally.
Refrigerated chili can be transferred to a freezer container to prolong its shelf life, if it is not possible to consume within the first week.
It will keep in the freezer for up to 6 months if stored in a freezer-safe container. Allow the chili to cool down before freezing it.
Thaw the chili in the refrigerator before you serve it. Reheating chili can be done in the oven, microwave or stovetop (400 degrees), and takes approximately 1-2 minutes for each serving.
The flavors will develop even further if the keto chili con carne is kept in the fridge overnight. It tastes as good in Tupperware a week later than it does straight out of the oven.
Double the recipe and freeze it for a quick, easy make-ahead meal. You can also serve half the recipe to your family as dinner, and use the other half to make lunches for the week. This meal is a crowd pleaser. It’s so delicious!
This recipe makes six 1-cup servings. You can adjust the recipe by using the interactive recipe card.
For every 1 cup serving, there are 5 net carbs.
Garnish your keto-friendly toppings and mix-ins with the dish when it is ready to be served.
For your friends and family, set up a chili bar with prepared dishes from the different garnishes. They can choose and pick their favorite. (#bestmomever)
Instant Pot – A pressure cooker with electric heating that lives up to its name.
Crockpot – If slow and steady is your preference, this will be the one for you.
Cast iron dutch oven with enamel – Easy cooking with cast iron, with additional protection against acidsic ingredients Clean-up is easy!
The meat chopper is not necessary, but it can make your life easier by breaking down the meat and browning it. You can quickly and easily break down the meat into smaller pieces without causing damage to your beautiful pans.
Here are more keto recipes
These other keto-friendly chili recipes will please those who like chili.
Shredded chicken chili
Tomatillo Chili in Pressure Cooker
Chili-stuffed low carb hand pies
Keto Chili Dog Pot Pie Casserole
Chili Mac Low Carb
What is the amount of carbs in a bowl chili? A cup of canned chili with beans has 33.89g total carbs. A commercial chili con carne with no beans contains 19g total carbs and 16g net carbs. These numbers will vary depending on the brand and the actual size of each serving. Due to high-carb ingredients and beans, commercially prepared chili can have high carbohydrate levels. From a homemade perspective, chili’s carbs look slightly different. A serving of keto chili (1 cup) has only 5g net carbs, and 7.4g total carbs. The entire recipe, which includes the whole pot of chili, has approximately 44g total carbs. It also contains 30g net. It’s not bad at all! This is about the same carb load as what you would get in a cup of canned chili. Homemade keto chili con carne is the best.
What are some good substitutes for chili beans? Harder, less-starchy vegetables can be used to replace chili beans. They will soften as the chili cooks and mimic the texture of chili beans. For keto chili, you can substitute beans for beans with pieces of cauliflower, chayote and radishes or celery.
Are there beans that are keto-friendly. Soybeans and green beans are low in carbs, which makes them one of the few options for keto-friendly beans. If you are looking for a keto-friendly option, black soybeans could be the best choice. These legumes are much lower in carbohydrate than traditional kidney beans and very high in fiber. A half cup of canned black beans has 8g total carbs and 7g fiber. This gives them a net carb count just 1g. If you include soy in your diet, this is a good option.
No Beans Keto Chili Con Carne
linearGradientlinearGradientDitch the beans and level up your chili game with this delicious no bean keto chili recipe! LinearGradientlinearGradientThis delicious no-bean keto chili recipe will make you a better cook!
6stripsbaconcut to 1/4 -inch stripsonionmedium, chopped or diced2clovesgarlicminced or crushed2lbsground beef1 1/3 cupsbeef brothcuptomato paste2Tbspchili powder1Tbspcuminground1Tbspsmoked paprika1tspblack peppergroundtspsaltor to taste10ozRotel diced tomatoes and chiliesor canned/fresh diced tomatoes and chiliesUS Customary – Metric
Prepare bacon and onion for cooking. Prepare bacon and onion for cooking.
Instant Pot Instructions
Turn on the Instant Pot and take off the lid. To heat the inner stainless steel cooking pot, press the saute button. Add the bacon and onions to this pot, stirring often to avoid burning. Cook the onions until translucent. Stir in the garlic and cook for about one minute. Add ground beef or other protein to the pot and brown it. As the beef browns, you can use a meat chopper or spatula. Cook the beef until it is completely browned. These bits can be added to the meat mixture by stirring. Mix in the tomato paste, chili powder and cumin. Add salt, pepper, smoked paprika and Rotel (or diced chilies and tomatoes). Seal the lid. Make sure the lid knob is set to “sealing”, not “venting”. To change the default setting, press the “Manual” button. Make sure the Instant Pot is set at “High Pressure.” It will take several minutes for the pressure to build up before the cook time counter begins. When the device reaches pressure, the float valve located near the sealing/venting knob will open. Press the “Keep Warm” button when the alarm sounds. Let the pressure release naturally or manually. Allow the Instant Pot to cool completely before you open the lid. Wait for the float valve (about 20-30 minutes) to release the pressure naturally. To manually release the Instant Pot, turn the top knob carefully from “sealing to venting”. This will prevent vented steam. Let the float valve drop completely before you attempt to remove the lid. Stir well before serving. After cooling to room temperature, serve immediately.
Instructions for Slow Cooker or Crockpot
Cook bacon and onion in a large saute pan over medium heat, until translucent. Stir in garlic and cook for about one minute. Use a spatula to break up the ground beef as it browns. Once ground beef is browned, and there are no visible pink traces, add beef broth to the pan. Scrape any food bits from the bottom or sides of the pan. Add the meat mixture to a slow cooker or crockpot. Next, add the rest of ingredients: tomato paste, chili powder cumin, smokedpaprika and salt. Combine well and close the crockpot. Make sure the crockpot has been plugged in. Set the cook setting to low and cook for 6-8 hours. Alternately, you can set the temperature to high and cook for between 4-6 hours. If necessary, set an alarm to remind you. Mix chili until it becomes thicker as it cooks. Add a little water to thin the chili and stir well. Once chili is done cooking, heat the chili to warm up before serving. If you are storing chili for later use, let it cool to room temperature before putting in the freezer or refrigerated packaging.
Over medium heat, heat a large stockpot (or enameled cast iron) on the stovetop. Stir in bacon and onions. Keep stirring to avoid burning. Once onions become translucent, add garlic to the pot. When it is fragrant, break up the ground beef into small pieces. Once the meat is browned and no pink remains, add the beef broth to the pan. Scrape the bottom and sides to get rid of any food particles. Add tomato paste, chili powder and cumin. Mix well and bring to boil. Reduce heat to low and cover the saucepan with a lid. Let it simmer for about 30-40 minutes, stirring occasionally to avoid burning. If the mixture becomes too thick, stir in some water. Once it has cooled to room temperature, you can either store in the refrigerator or freezer.
Salt and pepper to your liking. Add your keto-friendly toppings and mix-ins to garnish. Avocado slices, grated or crumbled cheese, hot sauce or sour cream are all good options.
The nutrition information is for a single meal and is provided to Ketogasm readers as a convenience. The data may differ depending on the brand or recipe. For more nutrition information, click here
Serving: 1cup (241g)Calories: 400kcalCarbohydrates: 7.4gProtein: 43.3gFat: 20.3gSodium: 646mgPotassium: 742mgFiber: 2.4gSugar: 3.1gMagnesium: 47.7mgNet Carbs: 5g
No Beans Keto Chili Con Carne With Bacon [Instant Pot] KETOGASM
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