This is my perfected Keto Chili recipe. I’ve experimented a lot and this is what I believe is the best chili you’ll ever taste. No beans (carbs!) allowed in this recipe! Perfect Keto Macros (LCHF, moderate protein) too. Beware, this is dangerously delicious and you’ll have hard time not scarfing it all down.

This is great for a holiday such as Memorial Day, July 4th, Labor Day, or cookouts in general.

This stuff is so good I had a hard time not eating it all before I put it back into slow cooker to saturate the flavors for 6 more hours.

You can technically just make this in a large pan if you don’t have a slow cooker or Instant Pot, and skip the 6 hours of flavor saturation. But I recommend the slow cooker park for optimal flavors.

  • 1 TBSP grass-fed butter, such as Kerrygold
  • 1 cup of frozen or fresh diced onions
  • 2 or so pounds of ground beef chuck, ideally grass-fed
  • 12 ounces of Bacon (I used an entire package of Coleman, uncured), cut into bit sized pieces
  • 1 TBSP of Pink Himalayan Sea Salt
  • 1 tsp ground black pepper
  • 1 tsp chili powder
  • 1/2 tsp chipotle powder
  • 1/2 tsp cayenne pepper
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp of ground mustard
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 TBSP Worcestershire sauce
  • 6 oz can of tomato paste
  • 1/3 cup of no-sugar added ketchup (I use G. Hughes)
  1. Turn the slow cooker to the brown state and melt the butter. Add the onions and caramelize them (they should be dark brown when they are done, but not burnt). Turn off slow cooker.
  2. While the above is caramelizing, in a large frying pan or skillet, brown the ground beef with a little salt and pepper. Drain some of the fat. Move meat to the slow cooker (once onions are done) and stir together. Let sit while you move to next steps.
  3. Fry the bacon in the skillet. Drain some of the fat and move the bacon to the slow cooker.
  4. Add in all of the dry seasonings to the slow cooker. Stir. Add in Worcestershire and stir again.
  5. Add in the tomato paste and ketchup and stir again until well combined. Taste and adjust seasonings if needed, but remember they will get stronger as they slow cook.
  6. Try not to eat it all now, then slow cook on low, covered, for 6 hours.
  7. Serve alone, or with some shredded cheddar/sour cream on top (optional), or serve over a bed of butter lettuce.

You don’t want to use prepackaged seasons. They are overpriced, and loaded with carbs and sugars. Make your own using the seasonings from this recipe. It will taste so much better!