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Keto Chili with Beef & Bacon

Rich, smoky, and deeply satisfying, this Keto Chili with Beef & Bacon is the perfect comfort food for anyone following a low-carb lifestyle. Traditional chili is often packed with beans and hidden sugars, but this keto-friendly version delivers the same bold flavor while keeping the carbs low. With crispy bacon, tender ground beef, aromatic spices, and a thick tomato base, this chili is hearty enough to serve as a full meal.

Whether you’re meal prepping for the week, cooking for a family dinner, or craving something warm on a cold night, this keto chili will quickly become a favorite.

Prep Time

15 minutes

Cook Time

35 minutes

Total Time

50 minutes

Servings

6 servings

Net Carbs

Approximately 5g net carbs per serving

Ingredients

For the Chili

8 slices bacon, chopped
1 lb ground beef (80/20 recommended)
1 small onion, finely diced
3 cloves garlic, minced
1 cup beef broth
1 cup crushed tomatoes (no sugar added)
2 tbsp tomato paste
1 tbsp olive oil (optional if bacon is lean)

Chili Seasoning

2 tbsp chili powder
1 tsp ground cumin
1 tsp paprika
½ tsp smoked paprika
½ tsp oregano
½ tsp salt (adjust to taste)
½ tsp black pepper
¼ tsp cayenne pepper (optional for heat)

Optional Keto Add-Ins

½ cup diced green bell pepper
½ cup chopped mushrooms
¼ cup diced celery

Toppings

Shredded cheddar cheese
Sour cream
Sliced avocado
Chopped green onions
Fresh cilantro

Instructions

1. Cook the Bacon

Place a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until it becomes crispy and releases its fat. This usually takes about 5–7 minutes.

Remove the bacon with a slotted spoon and place it on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot for flavor.

2. Brown the Ground Beef

Add the ground beef to the same pot. Break it apart with a wooden spoon and cook until browned, about 6–8 minutes.

Drain excess grease if needed, but keep some for flavor.

3. Sauté the Aromatics

Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

If using bell peppers, mushrooms, or celery, add them now and cook for another 2–3 minutes.

4. Add the Chili Base

Stir in:

crushed tomatoes
tomato paste
beef broth

Mix well so the tomato paste fully dissolves into the sauce.

5. Season the Chili

Add the chili powder, cumin, paprika, smoked paprika, oregano, salt, black pepper, and cayenne pepper.

Stir thoroughly so the spices coat the meat and vegetables evenly.

6. Simmer

Return the cooked bacon to the pot and stir.

Reduce heat to low and allow the chili to simmer uncovered for 20–25 minutes. Stir occasionally as it thickens.

The longer it simmers, the richer the flavor becomes.

7. Adjust Seasoning

Taste the chili and adjust salt or spices if necessary. If the chili becomes too thick, add a splash of beef broth.

8. Serve

Ladle the hot keto chili into bowls and top with your favorite low-carb toppings such as shredded cheese, sour cream, avocado slices, or chopped green onions.

Keto Chili Tips

Skip the Beans

Beans are high in carbs, which is why they are omitted in this keto version. The meat and bacon provide plenty of heartiness.

Thicker Chili

If you’d like a thicker chili, simmer it longer or add 1 teaspoon xanthan gum while stirring.

Spice Level

You can easily adjust the heat by increasing or decreasing cayenne pepper.

Storage & Meal Prep

Refrigerator

Store leftovers in an airtight container for up to 4 days.

Freezer

This chili freezes extremely well. Store in freezer-safe containers for up to 3 months.

Reheating

Reheat on the stovetop over medium heat or microwave until hot.

Nutrition (Per Serving)

Approximate values:

Calories: 380
Protein: 26g
Fat: 28g
Total Carbs: 7g
Fiber: 2g
Net Carbs: 5g

🔥 Pro Tip: This chili tastes even better the next day because the spices continue to develop overnight.