This beanless, low carb, keto crockpot chili recipe is packed with flavor and made in the slow cooker for meal prep ease or left to cook while you work! There’s riced cauliflower and xantham gum added to thicken the recipe and lower the carbs! So can enjoy MORE of each delicious bite without sacrificing your macros ????! Customize the spice level so the whole family can enjoy this quick and easy meal!
- 2 lbs ground beef (grass fed 85/15 or 90/10 fat is best)
- 2 Tablespoon butter or ghee
- 1 Tablespoon of minced garlic (about 6 cloves)
- 3/4s of a large sweet onion, diced (divided in half for two different steps in recipe)
- 5 celery sticks, diced
- 3.5 Tablespoons tomato paste
- 2 X 14.5 oz cans mexican stewed tomatoes- including the juices (2 cans = 29 oz & the mexican stewed kind is important!)
- 1/2 teaspoon oregano
- 3.5 –4.5 teaspoons chili powder (I use 3.5 tsps and that’s perfect for my 5 year use more if you want it spicier!)
- 2 teaspoons garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 2.5 teaspoons salt
- 2 Tablespoons Worcestershire sauce
- 1/2 tsp pepper
- 1 cup of beef stock (I like this Kettle & Fire brand)
- 1.5 tsp erythritol (brown) or sub regular erythritol (granular) if needed
- 1.5 cup of riced cauliflower
- 1 bay leaf
- 1/8 tsp xantham gum (reserve for end, and use more or less based on your desired consistency)
1.) In a large skillet over medium heat, add butter and half the chopped onions. Cook for 2 minutes while stirring, and then add the ground beef. Cook until almost browned, then add the 1 Tablespoon chopped garlic cloves. Cook another minute and then remove from heat (it’s okay if it’s not quite cooked all the way through).
2.) Drain most of the fat from the cooked beef. It helps if you take a frying pan cover and press it against the meat to prevent from losing the garlic and onions! You don’t have to drain all the fat, but it helps your end consistency if you do.
3.) Add your browned meat mix to the Crock Pot with the rest of the uncooked chopped onions. Dump all the remaining ingredients (EXCEPT the xantham gum) in and stir. It should look super thick, don’t worry the juices will come out while it’s cooking 🙂
4.) Cook low and slow for 8 hours or on high for 4 hours (taste seems the same to me in either method). Check the liquid consistency and remove the bay leaf. If you want to thicken it like I do (seen in pictures), then sprinkle the xantham gum over it slowly while constantly mixing.
5.) Let the chili cool for 10-15 minutes, then serve with heaps of shredded cheese and full fat sour cream scooped on top. Don’t forget a side of my amazing cornbread that tastes like the real thing!
6.) If the chili is too spicy for you or your kids- then mix in extra sour cream and cheese, or a little extra beef stock to make it more mild. If it’s not spicy enough, then you can still add a little chili powder or some jalepenos to your bowl.
NET CARBS = 7 grams Per Serving (serving size is 1 cup or 1/10th of recipe).
*Sugar alcohols from erythritol are not counted in total net carbs, since they don’t affect blood sugar (they’re 0 net carbs)!
Carb counts vary based on the brands of each item used. When picking canned foods, look for brands with the lowest net carbs per serving!
- Prep Time: 15
- Cook Time: 4 hours
- Category: Dinner
- Method: Crockpot
- Serving Size: 1 Cup (1/10 of Recipe)
- Calories: 226.5
- Fat: 15 g
- Carbohydrates: 7
- Protein: 20
Keywords: Crockpot, Chili, Dinner, Keto