Description
This no-beans chili is packed with rich, bold flavors and plenty of tender meat, making it a great low-carb, keto-friendly option. It’s smoky, slightly spicy, and perfect for a weeknight dinner or game day!
Ingredients
Units
Scale
- 2 lbs ground beef (or a mix of beef and pork)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (optional)
- 1 (14.5 oz) can fire-roasted tomatoes
- 1 (6 oz) can tomato paste
- 2 cups beef broth
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 2 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (optional, for extra heat)
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp ground cinnamon (adds depth of flavor)
Instructions
- Sauté the aromatics – Heat olive oil in a large pot over medium heat. Add diced onion and bell pepper (if using) and sauté until soft, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds.
- Brown the meat – Add the ground beef (or beef and pork mix) to the pot. Cook, breaking it apart with a spoon, until browned and no longer pink. Drain excess fat if necessary.
- Add seasonings – Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, cinnamon, salt, and black pepper. Cook for 1 minute to toast the spices.
- Simmer the chili – Add the fire-roasted tomatoes, tomato paste, beef broth, Worcestershire sauce, and apple cider vinegar. Stir well and bring to a boil.
- Slow cook – Reduce heat to low and let it simmer uncovered for at least 30 minutes, stirring occasionally. The longer it simmers, the deeper the flavors develop (1-2 hours is ideal).
- Adjust seasoning & serve – Taste and adjust salt, pepper, or spice levels as needed. Serve hot with toppings like shredded cheese, sour cream, green onions, or avocado.
Notes
- Want a chunkier texture? Use cubed beef chuck instead of ground beef.
- Like it spicier? Add diced jalapeños or extra cayenne.
- For a thicker chili, let it simmer longer or add a little cornstarch slurry.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.