Low Carb Shredded Beef Chili

low carb chili in white bowl topped with cheese and green onions.

This rich, hearty chili is absolutely packed with shredded beef, making it a hearty, stick to your ribs meal that is perfect for a cool night.

This rich, hearty chili is absolutely packed with shredded beef, making it a hearty, stick to your ribs meal that is perfect for a cool night.

Yield 10 servings
Prep Time 15 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours

Ingredients

  • 3 pounds chuck roast
  • 2 teaspoon salt
  • 1 teaspoon cracked pepper
  • 2 tablespoons oil, divided
  • 2 green peppers, diced
  • 1 yellow onion, diced
  • 1 large jalapeno, minced
  • 3 clove garlic, minced
  • 1/2 cup tomato paste
  • 30 ounces canned diced tomatoes
  • 4 cups beef broth
  • ΒΌ cup chili powder
  • 2 teaspoon cumin

Instructions

  1. Cut the roast into 8 pieces. Season each side with salt and pepper.
  2. Heat a large stock pot or dutch oven over high heat and add 1 tablespoon of oil.
  3. 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.
  4. Remove the beef to a plate and set aside.
  5. Add the remaining oil to the pot and reduce the heat to medium. 
  6. 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.
  7. 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.
  8. Remove the beef from the pot and shred. Return to the pot and cook, uncovered, for 30 minutes more.
  9. Serve with your favorite toppings, such as cheddar, sour cream, and diced onion.

Nutrition Information:

Yield: 10 Serving Size: 1 cup
Amount Per Serving: Calories: 400Total Fat: 25gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 113mgSodium: 1083mgCarbohydrates: 10gNet Carbohydrates: 6gFiber: 4gSugar: 5gProtein: 37g

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