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:
3 thoughts on “Hearty Beef Chili”
I was wondering if this recipe could be done using ground beef instead of chuck roast and if so how would I alter the recipe to use this type of beef?
I would not recommend substituting ground beef. The texture of the chili will be totally different and the cooking times would be different too – probably would need less time. But more importantly, it’s more hearty with the cubed pieces of chuck that fall apart once cooked.
I have now made this recipe 2 times and have decided it is my favorite chili recipe. The only draw back is the prep time. It takes longer than it feels like it should to make chili. I think I am going to make a double batch of the pepper sauce and freeze it to have for when I am ready to make a fresh batch. I have substituted poblano pepper with jalapeño we have in our garden and the chili powder with achiote verde paste which is a nice smoky flavor. I will continue to go back to this recipe!