Healthy Low Carb Chili with Grass-Fed Beef

Low Carb Chili That Doesn’t Skimp on Flavor

When the weather cools down—or you just need a hearty, satisfying meal—chili is always a winner. But traditional chili recipes often come with a heavy dose of carbs, thanks to one sneaky ingredient: beans.

While beans are rich in fiber and protein, they’re also carb-heavy, which makes them a no-go for many people following a low-carb or keto lifestyle. This recipe gives you all the bold, smoky flavor of classic chili without the carbs from beans or sugar-laden seasoning packets.

Instead, we let quality ingredients shine: grass-fed beef, aromatic spices, tangy tomatoes, and a finishing touch of sharp cheddar cheese.

Why Skip the Packet?

Pre-packaged chili seasoning mixes often contain added sugars, starches, preservatives, and seed oils—things many of us work hard to avoid. Making your own seasoning blend not only lets you control the flavor, but also keeps your meal clean and wholesome. Also, steer clear of canned tomato products. Why? See my list below!

1. No BPA or Metal Leaching

Many traditional cans are lined with BPA (bisphenol-A) or similar chemicals, which can leach into acidic foods like tomatoes. Even “BPA-free” cans may use other plastic liners that are still questionable. Boxed tomatoes (like those in Tetra Pak cartons) are typically lined with paper and plant-based materials, avoiding this concern altogether.

2. Cleaner Flavor

Some people notice that tomatoes from cans have a metallic or “tinny” taste, especially in sensitive recipes like sauces or soups. Boxed tomatoes tend to have a fresher, cleaner flavor because they’re less reactive with packaging.

3. Lower Risk of Contaminants

Boxed products usually go through less intensive sterilization than canned goods because the packaging is more advanced. This helps preserve more natural flavor and nutrients while reducing exposure to high-heat degradation or metal contact.

What About Grass-Fed Beef?

We love using grass-fed beef for a few reasons:

• It’s typically leaner and richer in omega-3 fatty acids.
• It often has a cleaner, more robust flavor.
• It supports more sustainable and humane farming practices.

That said—use what you have access to! This chili will still be delicious with any quality ground beef.

A Tad of Chili History

Chili con carne (Spanish for chili with meat) has Texan roots dating back to the 1800s. The earliest versions were made by cowboys and trail cooks using dried beef, suet, chili peppers, and spices—no beans or tomatoes in sight. Over time, recipes evolved to include canned tomatoes and, eventually, beans. But purists (and low-carbers!) know that true Texas-style chili doesn’t need beans to be great.

Ways to Serve Low-Carb Chili

Sure, a steaming bowl of chili topped with cheddar cheese and sour cream is always a hit—but don’t stop there! Here are a few other low-carb ways to enjoy it:

• Over cauliflower rice
• Stuffed inside bell peppers or zucchini boats
• Poured on top of a grilled hot dog (chili dog-style!)
• Tucked into a low-carb tortilla with shredded lettuce
• Layered into a “chili pie” with a cheesy egg topping

Make It Ahead & Freeze It

This chili gets even better the next day as the flavors deepen. It also freezes beautifully, making it perfect for batch cooking or meal prep. Just cool it completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove or microwave.

Here’s my recipe!

Low Carb Beef Chili

Tana

Here’s a homemade, low-carb chili recipe using whole, clean ingredients—no seasoning packets, no added sugar, and packed with flavor. It’s perfect for keto or low-carb lifestyles, and topped with sharp cheddar, it’s satisfying and cozy.

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Course Main Course

Cuisine American

Servings 6

Ingredients

  

• 1.5 lbs grass-fed ground beef
• 1 tbsp olive oil or avocado oil
• 1 small yellow onion chopped
• 3 cloves garlic minced
• 1 14.5 oz box or can of diced tomatoes (no sugar added)
• 1 6 oz can tomato paste or 1 (8 oz) can tomato sauce (look for no sugar added)
• 1/2 cup water or beef broth
• 1 tbsp chili powder
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper optional, for heat
• Salt and pepper to taste
• 1 cup shredded sharp cheddar cheese for topping

Instructions

 

• Sauté Aromatics
• Heat oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 3–5 minutes until softened. Stir in the garlic and cook 30 seconds more.
• Brown the Beef
• Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
• Add Tomatoes and Spices
• Stir in the diced tomatoes, tomato paste or sauce, and water or broth. Add chili powder, paprika, cumin, oregano, cayenne (if using), and salt and pepper. Stir until well combined.
• Simmer
• Reduce heat to low, cover, and let simmer for at least 30 minutes, stirring occasionally. The longer it simmers, the more flavor develops—up to an hour is ideal.
• Taste and Adjust
• Taste and adjust seasoning as needed. If it’s too thick, add a splash more water or broth.
• Serve
• Spoon into bowls and top with shredded cheddar cheese. Optional: add a dollop of sour cream or sliced green onions.

Notes

Nutrition (approx. per serving, without optional toppings):
Calories: 325
Protein: 25g
Fat: 22g
Net Carbs: 7g
Fiber: 2g
Total Carbs: 9g
Note: Tomato products contribute most of the carbs. For even lower carb count, reduce tomato paste slightly or use a smaller amount of diced tomatoes.

Keyword beef chili, cheesecake, easy meal, grass fed, keto, low carboyhydrate