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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
Course: Dinner, Lunch
Cuisine: American
Keyword: beef chili, chili, chili con carne, keto chili
Servings: 8
Calories: 78kcal


  • 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: 300IU | Vitamin C: 12.4mg