This low carb SHREDDED BEEF CHILI is thick, hearty, and packed with beef and loads of chili spice. This recipe is a riff on my contest winning keto chili so you know it’s going to be good!
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We eat chili all year when we get the craving, but usually just a few times throughout the summer.
As soon as it starts to cool off though? Bring. It. On.
We do chili almost weekly in our house, because it’s rich, hearty, flavorful, and filling!
My keto chili recipe is so good that it actually won a chili cook off last year! Watch it here!
I love that classic version, but I had a chuck roast in the fridge and decided to make a shredded beef chili.
Y’all.
Talk about a stick to your ribs bowl of chili! This is so darn good!
How to:
Start by searing up chunks of chuck roast. I think this would work just fine with stew meat as well, if that’s what your grocery store has on sale. 😉
Remove the beef from the pot and then cook up some onions, bell peppers, and jalapeno.
I know bell peppers aren’t a traditional ingredient in chili, but since we’re not adding beans I like the bulk they give to the chili.
Once your veggies are softened, add back in your beef, along with some diced tomatoes, tomato paste, and beef broth.
We’ll season the chili with just a couple of spices: chili powder and cumin! It doesn’t get much simpler than this, but not worry – you’re going to have a nice bold chili flavor by the time this is done cooking!
Let this simmer for about 3 hours and then the beef will be so tender that it pulls apart easily with a fork.
This chili is rich and hearty with big, bold flavors.
Can I add beans?
Beans really aren’t a low carb food, unfortunately, but not to worry – we have options!
Black Soy Beans: If you’re doing strict keto with a focus on ingredients, you’ll want to avoid soy. If you’re not quite as strict, black soy beans can be a great option for adding to this chili. One 15 ounce can will add a total of 4 net carbs to the whole pot of chili – less than 1 extra carb per serving.
Boiled Peanuts: Okay, this sounds crazy and I haven’t actually tried it, but I plan to soon because it sounds super yum! Boiled peanuts do have a similar texture to beans and I’ve heard they’re a great replacement!
Black Olives: Again, not something I’ve tried, but I’ve heard from others that they work well and my guess is that no one would even realize they weren’t beans once they were cooked in the chili.
More low carb favorites:
- Keto Salmon Patties
- Lemon Garlic Chicken
- Keto Breakfast Casserole
- Air Fryer Pork Chops
- Keto Meatloaf
- Broccoli Cheese Casserole
Low Carb Shredded Beef Chili
Ingredients
- 3 pounds chuck roast
- 2 teaspoon salt
- 1 teaspoon cracked pepper
- 2 tablespoons oil divided
- 2 green bell peppers diced
- 1 yellow onion diced
- 1 large jalapeno minced
- 3 cloves garlic minced
- 1/2 cup tomato paste
- 30 ounces canned diced tomatoes
- 4 cups beef broth
- ¼ cup chili powder
- 2 teaspoon cumin
Instructions
- Cut the roast into 8 pieces. Season each side with salt and pepper.
- Heat a large stock pot or dutch oven over high heat and add 1 tablespoon of oil.
- When oil is hot, add the roast to the pot and sear on each side. You may need to work in batches so as not to overcrowd the pan.
- Remove the beef to a plate and set aside.
- Add the remaining oil to the pot and reduce the heat to medium.
- Add the peppers, onion, and jalapeno and cook, stirring occasionally, for 5 minutes or until softened. Stir in the garlic and cook for 30 seconds.
- Add the beef back to the pot along with the remaining ingredients and bring to a boil. Reduce to a simmer and cook, covered, for 3 hours or until the beef is easily shredded with a fork.
- Remove the beef from the pot and shred. Return to the pot and cook, uncovered, for 30 minutes more.
- Serve with your favorite toppings, such as cheddar, sour cream, and diced onion.
Karen says
This is one of the best chili recipes I’ve ever tried!! My husband absolutely loved it. Making it again this week for our daughter and her fiance. Only adjustment I made was using 1 green pepper..I substituted 2 poblano peppers for the 2nd green pepper. Numm!!!
Rick Siegel says
!/4 cup of chili powder? Thats a lot isn’t it?
Karly Campbell says
Not when seasoning 3 pounds worth of meat.
Angie says
I wonder if you can cook this in a crockpot??
Karly Campbell says
Yes, I’m sure you could. It’ll probably take around 4-6 hours on low if you cut the meant into chunks.
Angie says
Than you so much it looks and sounds amazing!!
Raquel Perez says
OMG it was sooo good! I substituted 1/2 tablespoon of green chili oil and 1 and 1/2 avocado oil instead of olive oil to make the meat a little spicier when I browned it. It was spicy and delicious!
Sandy Olson says
Yes, just cook the chili down to thicken it. OR…use a bit of guar gum (a little dab will do ‘ya) and some almond flour or coconut flour. Not a lot; experiment. You can thicken in the IPot by putting it on slow cook and leaving the lid off.
CATHERINE LEE says
This looks really yummy! I’m going low carb in hopes to lose some belly fat and improve my health, this looks like a great recipe to start with. I’m going to have to adapt it to the instant pot though since the only stove burner in our RV we have uses butane canisters so I can’t have it on for hours. Hope it works out that way. Any ideas on how to thicken the chili and stay low carb? Hubby likes super thick chili.
Thank you! Love these recipes and your awesome blog!
Karly Campbell says
Hi Catherine! I’d cook it down a bit, but the more you cook it down, the less there is and that’s going to change the nutrition info.
Beth Gwinn says
Have you ever made this in an Instant Pot? Wondering what the cook time would be.
Karly Campbell says
Hi Beth! I haven’t, but I know a whole roast goes in for around 70 minutes. You could do the whole roast instead of cutting it up or you can look around at other recipes and see how long they’re cooking chunks of beef. 🙂