Keto Chili – Your Way


The BEST thing about cooking for yourself is that you can have things YOUR way.

That may sound obvious, but it’s not obvious to everyone. The other day, I was craving a really spicy chili. And, since it was just me in the house for a few days, I didn’t want to make a whole big batch. Normally that would mean “cheating” and starting with a perfectly acceptable brand of canned chili and going from there. Only wrinkle: I’m currently doing keto and even the beanless chilis have way more carbs than is on my plan.

So, what’s a hungry, spice-craving chef to do? Make my own. I happened to have 1/2 a pound of ground beef in the freezer, left over from the last burger escapade and a can of fire-roasted tomatoes. And, half red onion too add some more flavor. Garlic? Why not. It’s MY chili, after all. I added two kinds of chili powders — a regular blend for a base and ancho for some extra depth. I really wanted to throw in some canned chipotles in adobo, and I normally have some leftover in the freezer, but in this case, no. Must have used it up. So, let’s grab that handy bottle of Tabasco Chipotle Hot Sauce and add 2 Tbs for heat…and a little more chili flavor. The good news is, it’s YOUR chili so take my ingredients and amounts as a serving suggestion and add or subtract as you will.

After simmering the mixture for about 45 minutes, and adding a little extra water when things got a little dry, I had a nice meaty, full-fat keto-approved chili. To amp things up, I added shredded pepper jack cheese (girl loves her spice, what can I say?), some diced avocado, cream cheese mixed with a little lime juice for that “crema” effect (I didn’t have full-fat sour cream at home so had to make do), and a good fistful of cilantro.

My chili made two servings, and I can tell you it was spicy, satisfying and oh, so good. I didn’t feel “deprived” at all or like I was compromising in the taste department. I could have upped the spice level if I wanted, but it wasn’t necessary. My impromptu chili scratched all my itches and I finished my meal a very happy camper indeed.

And, if it’s too hot, you can always cool it off with a dessert of Key Lime Cheesecake Fat Bombs. I mean…you gotta have dessert right?

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Spicy Keto Chili

If you have a craving for spicy chili, but are following keto guidelines, then this is for you! Even if you aren't eating keto, this chili will be hugely satisfying and having you craving more
Course: Entree
Keyword: all beef chili, beef chili, chili, keto chili, keto dinner, keto dinner recipes, keto friendly, spicy chili, spicy keto recipes
Servings: 2 serviings
Author: Corinne Gregory Sharppe


  • 1/2 lb ground beef 80/20 is ideal
  • 1/2 large onion, diced
  • 1/2 4oz can diced jalapenos *or substitute 1/4 cup fresh, diced
  • 2 cloves garlic, minced
  • 2 Tbsp chili powder
  • 1 Tbsp ancho chili powder
  • 2 Tbsp chipotle pepper sauce such as Tabasco brand
  • 1 tsp salt
  • 1 14.5 oz can fire-roasted diced tomatoes
  • 1/2 cup water
  • cilantro, cheese, sour cream for garnish


  • In a medium-sized heavy-bottomed saucepan, brown meat.
  • When meat is browned, add onions, garlic and jalapenos. Cook until onion is translucent, but not browned.
  • Add chili powders and chipotle sauce to pot. Stir to allow spices to "bloom." Add diced tomatoes and water. Bring to a boil and then turn heat down to a simmer.
  • Continue to cook on simmer until most of the liquid is evaporated. Add a bit of water during cooking time if it seems liquid is cooking off too quickly.
  • When chili has reached desired consistency, adjust salt and pepper seasonings to taste. Serve with garnishes, such as sour cream, cilantro, extra peppers, cheese, etc.


Note: While the recipe, as written, will make a spicy batch of chili, feel free to adjust to taste. Add/omit any spices you prefer; for example, if you want an even hotter batch, add some red pepper flakes at the point where the recipe calls for adding chili powders. This is intended to be fully customizable. I prefer “nuke mode” on chili so I tend to go big on spices.


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