The BEST Chili Con Carne (low carb)

5 from 2 votes

A Texas-style chili with lots of flavorful ground beef and a plethora of healthy veggies, this Chili Con Carne is a delicious, make-ahead crowd-pleaser!

Prep Time30

Cook Time1 20

Total Time1 50

Course: Main Course

Cuisine: American, Texan

Keyword: Chili Con Carne, Low Carb

Servings:

Calories: 217kcal

Author: Chris Scheuer

Ingredients

For the ground beef:

1 tablespoon extra virgin olive oil
1 pound ground beef I like 80/20
1 teaspoon garlic salt

For the chili:

3 slices smoky bacon cut into ¼ inch strips (if using thick-cut, you'll only need 2 slices)
1 large red onion chopped small
3 medium stalks celery chopped small
1 large red bell pepper chopped small
1 medium jalapeño finely chopped, seeds and veins removed if you dont like a lot of heat
4 medium garlic cloves finely minced
1 tablespoon dry oregano
2 teaspoons smoked paprika
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ancho chile powder more to taste
1 teaspoon ground black pepper
1 teaspoon dried thyme leaves
2 cups low sodium beef or chicken broth I like to use bone broth
28 ounces crushed tomatoes fire-roasted, if possible
14.5 ounces fire-roasted tomatoes
½ cup finely chopped cilantro
2 teaspoons Worcestershire sauce
1 teaspoon garlic salt more to taste
½ teaspoon baking soda

To finish:

¼ cup finely chopped fresh cilantro
1 medium jalapeno finely chopped, seeds and veins removed if you dont like a lot of heat

US Customary - Metric

Instructions

For the ground beef:

Heat a large Dutch oven or heavy-duty pot over medium heat. Add the oil and swirl the pan to coat the bottom. Add the ground beef and use a metal spatula to break it into 18-20 pieces. Spread the pieces out over the bottom of the pan and allow the beef to cook until nice browned on the underneath side.
Turn and stir the meat with the metal spatula and break it up now into small bite-size pieces. Add the garlic salt and continue to cook, stirring occasionally and scraping the bottom of the pan until the meat is nicely browned.
Using a slotted spoon, remove the beef to a paper towel lined plate or bowl. Set aside.
Pour any accumulated grease from the pan and discard. Do not wash the pan.

For the chili:

Add the bacon and spread out to an even layer. Cook, stirring occasionally until golden and crisp. Pour out the grease and return 2 tablespoons to the pan. If you don’t have 2 tablespoons of grease add olive oil to equal 2 tablespoons. Heat over medium low heat.
Add the onion, celery, bell pepper and jalapeño. Stir well and reduce the heat slightly. Continue cooking and stirring (scraping any brown bits off the bottom) for 3-4 minutes until the veggies are softened.
Add the garlic, oregano, smoked paprika, coriander, cumin, ancho chili powder and dry thyme. Stir and cook another minute or two until nice and fragrant.
Add the broth (see Café Tips), crushed tomatoes, fire-roasted tomatoes, Worcestershire sauce, finely chopped cilantro garlic salt and baking soda. Stir well to combine. add the ground beef and bring the mixture to a boil.
Reduce to a low but steady simmer and cook, uncovered, for an hour, stirring occasionally. If the chili seems to be getting too thick you can add a bit more broth.

To finish:

Add the finely chopped jalapeño and ¼ cup cilantro. Stir well and serve with sour cream or Greek yogurt, lime wedges, diced or sliced avocado, sliced green onions, Cotija or cheddar cheese and roasted pepitas. Tortilla chips are also delicious!

Notes

ee Café Tips above in the post for more detailed instructions and tips to ensure success.

If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Nutrition