Ingredients
Scale
- 1 lb lean ground beef
- 1 lb ground chuck
- 2 cans (15 oz each) tomato sauce
- 2 cans (15 oz each) diced tomatoes (drained)
- 1 can (6 oz) tomato paste
- 1 small white onion (finely diced)
- 1 green bell pepper (finely diced)
- 5–6 tablespoons chili powder
- 1½ teaspoons ground cumin
- 1 teaspoon minced garlic (or 2 teaspoons of garlic powder)
- ¾ teaspoon dried oregano
- ½ teaspoon granulated sugar
- ⅛ teaspoon cayenne pepper
- Salt and black pepper (to taste)
Instructions
- Spicier version: If you like your chili with a serious kick, add extra cayenne or a chopped jalapeño to the mix.
- Lower carb: You’re already skipping the beans, so this recipe is pretty low-carb as is. If you want to keep it super keto-friendly, consider using crushed tomatoes with no added sugar instead of tomato sauce.
- Vegetable boost: Add extra diced bell peppers or a small diced zucchini for more vegetables without adding beans. They’ll melt into the chili and add texture.
- Vegan option: To make this vegan, replace the meat with a plant-based ground beef substitute and skip the cheese and sour cream topping. The spices and tomato flavors will still create a deeply satisfying chili.
- Add a smoky twist: Try adding a dash of smoked paprika or a few dashes of liquid smoke to add a subtle, smoky flavor to your chili.
Notes
Leftovers? Lucky you! Chili often tastes even better the next day as the flavors have more time to meld. Store your chili in an airtight container in the fridge for up to 4 days. To reheat, just pop it in a pot on the stovetop over medium heat, stirring occasionally, until warmed through. You can also microwave it in a microwave-safe bowl, but stir halfway through for even heating.
For longer storage, freeze portions in freezer-safe containers or zip-top bags for up to 3 months. Just thaw in the fridge overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 8 hours (on low) / 4 hours (on high)
- Category: Dinner