This beef chili recipe has massive flavor and can either be cooked on the stove top or in a pressure cooker. If you watch the video below, I recently make this on YouTube live in a pressure cooker and it only took 45 minutes. I also swapped out the beef for pork, so you have plenty of options for this recipe.
What makes this beef chili recipe so good is the homemade chipotle chili sauce that you cook the beef in along with bacon, onions, and bone broth. This chili recipe is low carb and I use crushed pork rind breadcrumbs to thicken the chili at the end. This is such a great way to thicken the chili and keep it keto!
Make sure to also check out my keto Red Lobster cheddar bay biscuits to serve with the chili!
How To Make Low Carb Beef Chili
To make this hearty beef chili, start by rendering the fat out of a few slices of sugar free bacon in a large pot. The bacon gives a really nice flavor to the chili. Add the onions and cook until they are soft. Meanwhile, add the soaked chipotle chilies to a blender with 1 cup of soaking liquid and the smoked paprika, ancho chile powder, and remaining spices.
Blend everything together with 3 cloves or garlic and the roasted tomatillos and poblano pepper. This homemade chili sauce will add insane amounts of flavor when cooked with the beef and other ingredients. Once the beef brisket is browned off in the pot, add back the onions and bacon along with the chili sauce.
Add about 1 quart of beef bone broth and either slow cook on the stove top for 2-3 hours or pressure cook fr 45 minutes. The meat while be tender and fall apart when ready. You will most likely need to thicken the chili. To keep it low carb, I like to use crushed pork rinds. It will take about 3/4 cup of pork rind panko to thicken the chili. Plus it adds a nice flavor!
Make sure to check out my other comfort food recipes: