Award Winning Keto Chili Con Carne
This keto chili con carne recipe was entered into a regular local chili contest and won! Even without the extra carbs, this chili comes out perfect, and is a great choice for any meal.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
- 1 lb Ground Beef
- 1 lb Sausage
- 1/2 Onion diced
- 3 Tbs Chili powder
- 1 Tbs unsweetened cocoa powder
- 1 Tbs Smoked Paprika
- 2 Tbs Cumin
- 1/2 Tsp dried oregano
- 1 Tsp salt
- 1 Tsp pepper
- 2 Tsp garlic powder or fresh garlic
- 2 cups beef bone broth I prefer the Kettle & Fire Bone Broth
- 15 oz can of fire roasted tomatoes
- 1 Can of Rotel (tomatoes & chilior 1 small jalapeno ground and seeds are taken out
- Optional Ingredient: 1/4 Tsp Xanthan for extra thickness
Dice the onion.
Turn the Instant Pot on Saute mode. Add 1 Tbs olive oil and saute the onions.
Add the raw ground beef and sausage and cook it until it has browned.
Add the Chili powder, Cocoa, Smoked Paprika, Cumin, Dried Oregano, Salt, Pepper and Garlic Powder to the meat mixture. Stir until it’s well combined.
Add the bone broth, fire roasted tomatoes and Rotel (or jalapeno).
*Optional: Add 1/8-1/4 tsp of Xanthan depending on how thick you like your chili. Sprinkle it over the chili and mix it thoroughly.
Turn the Pressure cooker on the manual setting set to high pressure for 10 minutes.
Release the pressure using the quick-valve.
Serve piping hot and top with shredded cheese or sour cream.
Serving: 1bowl | Calories: 78kcal | Carbohydrates: 12.7g | Protein: 5.6g | Fat: 3.2g | Cholesterol: 6.5mg | Sodium: 369.5mg | Fiber: 4.3g | Sugar: 2g | Vitamin A: 6% | Vitamin C: 15%