Beef and Bacon Chili (Stove top | Crock Pot | Instant Pot)

Beef and Bacon Chili (Stove top | Crock Pot | Instant Pot)

This low carb beef and bacon chili is rich, flavorful and ever-so comforting! It can be made on the stove top, crock pot or an instant pot!

Family Favorite…

Chili has always been a family favorite dinner in my house! It is easy, fast and leaves us feeling ever-so warm and comforted inside!

Even though it is still on the list of “most requested diners,” I have had to change and adapt my recipe to suit our lifestyle. My old, non-keto version included carrots, red kidney beans and sweetcorn (which we all know are a big no-no in this keto world)… so I keto-fied it! I omitted and substituted the major “carbby ingredients” in my recipe and ended up creating this beautiful bowl of deliciousness!

Cutting Out The Major Carbs…

I didn’t realize how “carbby” my old chili recipe was until I went keto. Oh man, I was so disappointed when I looked at the list of ingredients and realized that several of the foods on there were crazy high in carbs! I honestly thought that no chili could or would be better than my “old recipe”…but, oh my gosh, I was SO wrong! I simply substituted a few of the high-carb ingredients for some low-carb ones, and it came out PERFECT! I substituted them for:

  • Mushrooms
  • Red Bell Pepper and
  • BACON!

Bacon Makes Everything Better…

The ingredient that elevates this dish to the next level is the bacon! Bacon, in general, makes everything better! I mean, c’mon, is there anything bacon can’t fix?! I know, for a fact, that it makes me extremely happy!

Haha, I just had a little giggle to myself as I wrote that last sentence, because you guys may not know this about me…but, when I was a teenager, I was a vegetarian. So my young, teenage me would be horrified that I just blogged about how happy bacon makes me…but it’s true!

Also, it’s kinda funny because the food that broke my 5 years of vegetarianism was BACON! My husband went through a “bacon phase” of cooking bacon several times a week, and the smell of cooked bacon became so torturous, that one day I gave in to the temptation. Once i had my first bite of bacon, that was it, I became a “vegetarian who ate bacon.” Well, truth be told, that phase didn’t last long… one piece of meat led to another… which led to another, and then I definitely could not call myself a vegetarian anymore!

Side Note About Cooking With The Bacon – If you’re like me, and have zero willpower whilst cooking and cannot resist nibbling on your food (especially bacon), remember to ALWAYS cook extra. Now you can eat some delicious bacon whilst crumbling the rest of it into your chili. You’re welcome!

Cooking Options…

There are three ways to cook this beautiful chili:

  1. Stove top
  2. Crock pot
  3. Instant Pot

I like all three methods, but I tend to opt for the Crock-Pot method the most. I love a good crock-pot recipe because it means that after little prep in the morning, I will not worry about dinner for the rest of the day!

How To Cook This Chili…

All three cooking methods start off and end the same!

Firstly, heat the oil in a stock pot and add the onion and garlic. Cook for 1-2 minutes then add the celery, red pepper and mushrooms and cook until slightly tender (about 3-4 minutes). Add the beef and cook until browned.

Now, depending on which cooking method your prefer, things get a little different at this point. 

If you want to continue to use the stove top, then stir in the canned tomatoes, broth, bacon and seasonings in your stock pot, and turn the heat down to a low and simmer for 45-60 minutes.

If you go the crock pot route, transfer the beef and vegetables mixture to your crock pot. Stir in the canned tomatoes, broth, bacon and seasonings and set to the “low” setting for 8 hours.

Finally, if you opt for the instant pot, simply sauté the vegetables and beef in the same order as the stove top and crock pot method. Then turn your instant pot off. Add the canned tomatoes, broth, bacon and seasonings and press the “chili” or “manual” setting for 20-25 minutes.

Finishing Touches…

Once the chili has cooked, stir in the sour cream and serve with your favorite toppings! Some of my family’s favorite toppings include:

  • Avocado
  • Extra sour cream
  • Shredded cheese
  • Jalapeños
  • Cilantro and
  • Green onions.

Serve With…

Buttered Bread Rolls

Garlic Dough Balls

Low Carb Bread Loaf

Other Recipes You Might Like…

Chicken Tortilla Soup

Thai Chicken Curry Soup

Bacon & Mushroom Quiche

Zoodle Bolognese Bake

Beef and Bacon Chili (Stove Top | Crock Pot | Instant Pot)

This low carb beef and bacon chili is rich, flavorful and ever-so comforting! It can be made on the stove top, crock pot or an instant pot!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: bacon, beef, chili, keto, low carb
Servings: 6
Calories: 326kcal
Author: Anna – everydayketorecipes

Ingredients

  • 1 1/2 tbsp olive oil
  • 1 lb ground beef
  • 1/2 onion chopped
  • 1 tsp minced garlic
  • 3 stalks celery diced
  • 1 red pepper diced
  • 1 cup mushrooms chopped
  • 1 can diced tomatoes
  • 6-8 slices bacon cooked
  • 1/2 – 3/4 cup beef broth
  • 2 tbsp chili powder
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup sour cream

Instructions

STOVE TOP

  • Heat the olive oil in a stock pot. Add the onion and garlic and sauté for 3-4 minutes on a medium-high heat.
  • Add celery and pepper and cook for a further 3-4 minutes, stirring frequently.
  • Add the ground beef and cook until browned.
  • Add the bacon, chopped tomatoes, beef broth and seasonings. Stir well.
  • Turn the heat down to a low, cover and simmer for 40-60 minutes, stirring occasionally.
  • Stir in the sour cream.
  • Serve with your favorite toppings.

CROCK POT

  • Heat the olive oil in a stock pot. Add the onion and garlic and sauté for 3-4 minutes on a medium-high heat.
  • Add celery and pepper and cook for a further 3-4 minutes, stirring frequently.
  • Add the ground beef and cook until browned. Transfer the beef and vegetable mixture to the crock pot.
  • Add in the bacon, chopped tomatoes, beef broth and seasonings. Stir well.
  • Cook on low for 8 hours, or on high for 3 hours.
  • Stir in the sour cream.
  • Serve with your favorite toppings.

INSTANT POT

  • Set to sauté on the medium heat setting and pour in the olive oil. Add the onion and garlic and sauté for 3-4 minutes.
  • Add celery and pepper and cook for a further 3-4 minutes, stirring frequently.
  • Add the ground beef and cook until browned.
  • Turn off the heat and add the bacon, chopped tomatoes, beef broth and seasonings. Stir well.
  • Place the lid back on and set to “chili” or “manual” setting for 20-25 minutes.
  • Stir in the sour cream.
  • Serve with your favorite toppings.

Notes

Optional toppings: avocado, extra sour cream, shredded cheese, jalapeños, cilantro and green onions.

Nutrition Facts:
Servings:  1/6th of the chili
Calories:  326
Fat:  18.9g
Carbohydrate:  7.3g
Fiber:  2.2g
Net Carbs:  5.1g
Protein:  31.8g

Nutritional Disclaimer
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible but I advise you calculate the nutritional information yourself, using your favorite nutrition calculator.



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