All-Meat Keto Chili Recipe (THM-S Friendly)

This flavorful low-carb, all-meat chili is hearty and satisfying. With four different meats, your family won’t miss the beans.

I love chili. My husband loves chili. And since I stopped adding beans, even the kids enjoy it.

When I cook, I usually make what I like—after all, if I’m doing the cooking, I should enjoy the meal. Over the years I’ve adapted favorites to fit my family’s needs, serving some dishes bar-style so everyone can customize their plate. That approach works for many meals, but chili used to be a challenge because the beans are often the part kids pick out.

When I adopted the Trim Healthy Mama approach, which discourages combining fats and carbs in the same meal, I remembered a college roommate who made chili with several kinds of meat. I decided to try a bean-free version and created this hearty meat-lover’s chili.

Why not make chili without the beans?

I based this recipe on that memory of a multi-meat chili. The result is a rich, satisfying chili that relies entirely on meat and vegetables for texture and flavor.

The recipe uses four meats: ground beef, ground pork (or extra ground beef), spicy breakfast sausage or chorizo, and diced steak. On special nights I add crumbled bacon for extra depth.

Vegetables add color and flavor: onions, bell peppers, diced green chiles, and sometimes jalapeño. I’ve even added zucchini and yellow squash. The combination of meats and vegetables creates a full-bodied chili—no beans necessary.

This version keeps things simple and family-friendly—just skip the beans.

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Tips for Making This All Meat Chili

I usually make this in a slow cooker so it can simmer all day while I’m busy. It’s great to prep in the morning and come home to a house that smells amazing. You can also make it on the stovetop in about an hour.

Start by browning the meats together: ground beef, ground pork, sausage or chorizo, and beef cubes. Because this recipe uses a lot of meat, drain off excess fat before combining with the other ingredients.

Mom quick tip 1: Add 1/2 cup of water to raw ground meat before browning to help it cook evenly and break up less into large chunks.

While the meat browns, dice the onion and bell peppers and place them in the bottom of the slow cooker. Adding extra vegetables and freezing leftovers makes future batches fast and easy.

Mom quick tip 2: Brown double the meat and freeze half after draining. It’s perfect for your next batch.

Mom quick tip 3: Chop double the veggies and freeze them. Combine with the pre-browned meat for a five-minute prep next time.

Once the meat and vegetables are ready, add canned ingredients and seasonings. I love mild green chiles, and I often use fire-roasted tomatoes with extra chiles for big flavor. Add crushed tomatoes and the Rotel-style tomatoes, then mix in the browned meat and spices.

The family likes this chili with a fair amount of heat, so the spices pack a punch. If you prefer milder flavors, reduce the chipotle powder and hot sauce to taste.

How much broth should you add?

Chili consistency is a matter of preference. For thick chili, skip the broth or add just one cup. If you like a soupier version, add up to four cups of beef broth. Start with one cup, then add more until the texture matches what your family enjoys.

How to Serve Your Chili

Serving time is when everyone customizes their bowl. Arrange bowls of shredded cheese, diced onions, avocado, chopped tomatoes, cilantro, and crumbled bacon so guests can top their chili how they like it. For those not following a low-carb plan, offer tortilla strips or roasted corn on the side.

There aren’t many rules—just no beans at my table. Enjoy!

More Chili Recipes and Ideas

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The Best All Meat Chili

Yield:
10

Prep Time:
15 minutes

Cook Time:
6 hours

Total Time:
6 hours 15 minutes

This low-carb, all-meat chili is packed with flavor. Featuring four meats and plenty of vegetables, it’s a family favorite. Slow-cooker and stovetop instructions are provided below.

Ingredients

• 1/2 lb ground beef
• 1/2 lb ground pork (or substitute ground beef)
• 1/2 lb hot breakfast sausage or ground chorizo
• 1/2 lb steak, cut into 1/4-inch cubes
• 1 yellow onion
• 2 green bell peppers
• 2 red bell peppers (or yellow or orange)
• 8 oz diced green chiles
• 20 oz fire-roasted Rotel-style tomatoes
• 28 oz crushed tomatoes
• 2–4 cups beef broth (adjust for desired consistency)
• 2 Tbsp chili powder
• 1 Tbsp ground cumin
• 1 tsp chipotle powder
• 2 tsp garlic powder
• 1 Tbsp onion powder
• 1 Tbsp dried oregano
• 2 tsp liquid smoke
• 1 tsp hot sauce, or more to taste
• Salt and pepper to taste

Instructions

1. In a sauté pan, brown the ground beef, ground pork, sausage, and beef cubes.
2. While the meat browns, dice the onion and bell peppers.
3. Drain the fat from the cooked meat and discard.
4. Spray the inside of a crockpot with cooking spray. Add the diced onions and peppers, browned meat, diced green chiles, crushed tomatoes, Rotel-style tomatoes, seasonings, and broth.
5. Cook on low for about 6 hours, or on the stovetop: bring to a boil, then reduce heat and simmer for at least one hour.

Notes

To cook on stovetop:

1. Spray the inside of a heavy pot with cooking spray. Brown the meat, then add all ingredients.
2. Bring to a boil, reduce heat, and simmer at least one hour for flavors to meld.

Please note:

We are not medical or nutrition professionals. Nutrition information is provided as a courtesy and may vary based on brands and preparation methods.

Nutrition Information

Yield 10

Amount Per Serving
Calories 293
Total Fat 17g
Saturated Fat 6g
Trans Fat 1g
Unsaturated Fat 0g
Cholesterol 60mg
Sodium 629mg
Carbohydrates 16g
Fiber 5g
Sugar 7g
Protein 20g

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