Low Carb Shredded Beef Chili

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.

Course Beef

Cuisine American

Keyword low carb chili, shredded beef chili

Prep Time 15

Cook Time 3 45

Total Time 4

Servings servings

Calories 400kcal

Author Karly Campbell

Equipment

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.

Video

Notes

You may add additional jalapeno peppers for more spice, if preferred.

This chili doesn't contain beans as it's meant to be low carb. We've heard of people adding black olives and boiled peanuts as a sub for beans, but we like this just fine without.

Nutrition