Quick Chili Con Carne (Keto | Low Carb | Paleo)
It’s hard to beat a beautiful bowl of chili con carne on a cold day. This comforting, filling, low carb recipe is ready to eat in 30 minutes, making it the perfect dish for when life gets busy!
A Classic Staple…
Chili Con Carne is one of my absolute favorite dinners…ever! I usually cook it during the colder months of the year, but to be honest, I could eat it all year round. There really is something so wonderful about ground beef cooked in rich tomato sauce with some veggies, then topped off with some classic toppings, such as:
- crème fraîche or sour cream – depending if you are in the U.S or UK
- mature cheddar cheese – it has to be strong for me
- avocado – diced, not sliced, for easy eating
- spring onions – for a fresh crunch
Mild Vs Spicy…
During these crazy times, I find myself rushing around a supermarket, as I want to be out of there as quickly as possible. But, there’s a problem that arises with this since I don’t spend the time checking my ingredients. Unbeknown to me at the time, I grabbed the first chili powder I saw, and it wasn’t until i got home that I noticed my problem. I had just bought the HOT chili powder instead of the mild one. This would have be fine, if I wasn’t cooking for my kids as well. So, back off to the store I went, to ensure dinner was going to be kid-friendly.
However, if you love spicy food, especially a spicy chili, feel free to add the hot chili powder instead.
Many chili recipes (including my original Beef & Bacon Chili and my Slow Cooker Pulled Pork Chili) can sometimes take a bit of time to cook. So, I wanted to develop a super fast chili recipe for busy people, which includes me at the moment.
There is no instant pot, stock pot or slow cooker required. It is cooked on the stove top in a large saucepan, and is ready to eat in under 30 minutes!
Chili is best served hot over:
- 3-Ingredient Garlic Cauliflower Rice
- Best-Ever Cauliflower Mash
- Buttered Bread Rolls
- Low Carb Garlic Dough Balls
- On top of burgers or hotdogs or
- As a dip with Flaxseed Tortilla Chips
If you are wondering if it’s good the next day, well you are in for a treat. In my opinion, it tastes even better the next day. Therefore, this dish is a great make ahead meal. It will last in the refrigerator, in an air-tight container, for 3-4 days.
More Beef Recipes You Might Like…
Quick Chili Con Carne
- 2 tbsp olive oil
- 2 stalks celery diced
- 2 tsp garlic minced
- 1 small bell pepper (your preferred colour) diced
- 150g (1.5 cups) button mushrooms chopped
- 750g (1.5lbs) ground beef
- 1 (400g /14oz) can diced tomatoes
- 2 cups beef broth
- 1 tbsp chili powder
- 1 tbsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- In a large saucepan, over a medium heat, heat the oil.
- Add the celery, garlic, pepper and mushrooms, and sauté for 3-4 minutes, until the vegetables have softened. Stir frequently to ensure nothing burns.
- Add the ground beef, and break it up with a wooden spoon, until it has browned.
- Stir in the canned tomatoes, beef broth, chili powder, paprika, cumin, salt and pepper. Reduce the heat slightly, cover and simmer for 15-20 minutes, stirring occasionally.
- Serve & Enjoy!
Net Carbs: 3.2g
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.