Keto Dinner | Keto Beef Chili

You’ll love this recipe for delicious keto chili made with ground beef — and get this — no beans.  It’s easy to throw together in your Crockpot or Instant Pot. And bonus — it’s perfect to make for freezer meals, too. I hope you enjoy it as much as we do!

Chili is one of those dishes that elicits very strong opinions from food lovers! Some cooks love beans in their chili, some love tomatoes.  And others believe that the only real chili is “Texas style” chili with no beans or tomatoes.

This Easy Keto Instant Pot Chili Recipe is packed with flavor, the perfect amount of heat and of course since there are no beans it helps keep this Chili Recipe low Carb and Keto friendly.

The Ninja Foodi is a Instant pot/pressure cooker, steamer, air fryer, dehydrator, broiler, slow cooker and as you will see in this recipe if you have things that need to be sautéed prior to pressure or slow cooking you can do it right in the Ninja Foodi instead of having to dirty up another pan over on the stove top. 

Keto Beef Chili

Yield: 6 

Prep time: 15 Minutes

Cook time: 35 Minutes

Total time: 50 Minutes

Ingredients:

• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp oregano
• 2 tsp  salt
• 2 cups beef or chicken stock
• 3 cloves garlic, minced
• 2 lbs ground beef
• 10 oz fire-roasted tomatoes and chiles, 1 small can
• 1 tbsp olive oil
• 4 oz bacon, diced
• 1 small onion, diced
• 1 jalapeno, minced

Instructions:

Crock Pot / Slow Cooker instructions:

1. First, In a large skillet over medium-high heat, cook the diced bacon for 5-7 minutes, until browned. Add the chopped onion and cook for for 5-7 minutes, until soft translucent. Add the garlic and jalapeno and cook for a minute or two, until fragrant.
2. Second, Add the ground beef. Cook for 8-10 minutes, stirring with a spatula, until browned. (Optionally, drain extra fat from the pan.)
3. Next, Transfer the ground beef mixture into a slow cooker. Add remaining ingredients: tomatoes, chili powder, cumin, oregano, salt, and broth.
4. Cook for 6-8 hours on low or 3-4 hours on high.

Instant Pot / Pressure Cooker instructions:

1. First, Select the "Sauté" setting on the pressure cooker. With the lid off, add the diced bacon and cook for 5-7 minutes until browned. Add the chopped onion and cook for 5-7 minutes, until soft and translucent. Add the garlic and jalapenos and cook for a minute or two, until fragrant.
2. Second, Add the ground beef. Cook for 8-10 minutes, stirring with a spatula until browned. (Optionally, drain extra fat from the pan.)
3. Next, Add remaining ingredients: tomatoes, chili powder, cumin, oregano, salt, and broth. Stir until combined.
4. Close the lid. Press "Keep Warm/Cancel" to stop the saute cycle. Select the "Meat/Stew" setting (35 minutes) to start pressure cooking. Use a natural release.

Stove Top instructions:

1. In a large pot over medium-high heat, cook the diced bacon for 5-7 minutes, until browned. Add the chopped onion and cook for for 5-7 minutes, until soft translucent. Add the garlic and jalapeno and cook for a minute or two, until fragrant.
2. Add the ground beef. Cook for 8-10 minutes, stirring with a spatula until browned. (Optionally, drain extra fat from the pan.)
3. Reduce heat to low. Cover and simmer for 30 minutes - 1 hour for best flavor, stirring occasionally.

Notes:

• Beef: I usually make it with 85/15 beef. If you want to use a higher fat meat, you might want to drain it after browning, before mixing with the other ingredients.

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