Keto No-Bean Beef Chili Bowl with Toppings

Why You’ll Love This Recipe

• Thick, spoon-coating chili with zero beans but full, meaty body.
• Double-beef approach (ground + diced chuck) for craveable texture and depth.
• Smoky, gently spicy flavor from chipotle and fire-roasted tomatoes.
• Meal-prep friendly: even better on day two and freezer-ready.

Grocery List

• Produce: 1 yellow onion, 1 poblano pepper, 4 garlic cloves, 1 large avocado, 3 scallions, cilantro, limes (optional)
• Dairy: Sour cream
• Pantry: 85% lean ground beef, beef chuck, avocado/olive oil, chipotle chiles in adobo, tomato paste, fire-roasted crushed tomatoes (28 oz), beef broth, kosher salt, black pepper, ground cumin, smoked paprika, chili powder, dried oregano, unsweetened cocoa powder, bay leaf, apple cider vinegar, fish sauce (optional)

Full Ingredients

Beef

• 1 lb 85% lean ground beef
• 1.5 lb boneless beef chuck, trimmed and cut into 1/2-inch cubes
• 2 tbsp avocado or olive oil, divided

Aromatics

• 1 medium yellow onion, diced (about 1 1/2 cups)
• 1 poblano pepper, seeded and diced
• 4 garlic cloves, minced

Spices & Seasoning

• 2 tsp ground cumin
• 2 tsp smoked paprika
• 2 tsp chili powder
• 1 tsp dried oregano (Mexican oregano preferred)
• 1 tsp unsweetened natural cocoa powder
• 1 bay leaf
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Tomatoes & Liquids

• 2 tbsp tomato paste
• 1 (28 oz) can fire-roasted crushed tomatoes
• 1 cup beef broth (low-sodium preferred)

Heat & Umami

• 2 chipotle chiles in adobo, minced
• 2 tsp adobo sauce (from the can)
• 1 tbsp apple cider vinegar (finish)
• 1 tsp fish sauce (optional finish)

To Serve

• 1 large avocado, diced
• 1/2 cup full-fat sour cream
• 3 scallions, thinly sliced
• 2 tbsp chopped fresh cilantro (optional)
• Lime wedges (optional)

Step-by-Step Instructions

Step 1: Prep the beef and aromatics

Pat the diced chuck dry with paper towels for better browning. Dice the onion and poblano, and mince the garlic. Mince the chipotle chiles and measure out 2 teaspoons of adobo sauce. Open the tomatoes and broth so they are ready to go.

Step 2: Sear the diced chuck

Heat 1 tablespoon oil in a heavy Dutch oven over medium-high heat. Add the chuck in a single layer (work in 2 batches if needed) and sear, undisturbed, until deeply browned on the first side, about 3–4 minutes. Flip and brown the second side, 2–3 minutes more. Transfer to a bowl; keep the browned bits in the pot.

Step 3: Brown the ground beef

Add the remaining 1 tablespoon oil to the pot. Add ground beef and cook over medium-high, breaking it into crumbles, until no longer pink and starting to crisp in spots, 5–7 minutes. Spoon off excess fat, leaving about 2 tablespoons in the pot for flavor.

Step 4: Soften aromatics

Add onion and poblano. Cook over medium heat, stirring and scraping up fond, until the vegetables soften and turn translucent, about 5 minutes. Stir in garlic and cook just until fragrant, 30 seconds.

Step 5: Bloom spices and build the base

Stir in cumin, smoked paprika, chili powder, oregano, cocoa, black pepper, and tomato paste. Cook, stirring constantly, until the spices smell toasty and the paste darkens to brick red, 2 minutes. Add minced chipotle and adobo; stir 30 seconds. Pour in the beef broth and scrape the bottom of the pot to release any browned bits. Add the fire-roasted tomatoes, bay leaf, reserved seared chuck, and 1 teaspoon kosher salt. Bring to a boil over medium-high.

Step 6: Simmer low and slow

Reduce heat to low to maintain a gentle simmer (small, steady bubbles; approximately 205–210°F if you check), partially cover, and cook 60–75 minutes, stirring every 10–15 minutes, until the chuck is tender and the chili is thick and glossy. If it thickens too much, add 1/4 cup water or broth; if it’s looser than you like, simmer uncovered for 5–10 minutes more. Remove and discard the bay leaf.

Step 7: Finish and serve

Stir in apple cider vinegar and, if using, fish sauce. Taste and adjust salt and heat as desired. Let rest 5 minutes to settle. Ladle into warm bowls and top with diced avocado, a generous dollop of sour cream, and sliced scallions. Add cilantro and a squeeze of lime if you like.

Pro Tips

• Blooming the spices with the tomato paste is key to a deep, smoky flavor—don’t skip the 2-minute toasting step.
• Dry beef browns better. Pat the chuck thoroughly before searing and avoid crowding the pot.
• For an ultra-silky body without thickeners, simmer gently and uncovered at the end until the sauce clings to the spoon.
• Want even richer mouthfeel? Stir in 1/2 teaspoon unflavored gelatin dissolved in 2 tablespoons warm broth during the last 5 minutes (optional).
• Control the heat by adding chipotle gradually; you can always stir in more at the finish.

Variations

• Slow Cooker: Complete Steps 2–5 on the stovetop, then transfer to a slow cooker. Cook 6–8 hours on Low or 3–4 hours on High. Finish with vinegar and optional fish sauce; adjust seasoning.
• Instant Pot: Complete Steps 2–5 using Sauté. Lock lid and pressure cook on High for 30 minutes; natural release 10 minutes, then vent. Switch to Sauté to reduce if needed; finish and season.
• Extra Smoky: Add 1/2 teaspoon liquid smoke or swap 1/2 teaspoon kosher salt for smoked sea salt. Top bowls with a pinch of smoked paprika for aroma.

Storage & Make-Ahead

Refrigerate cooled chili in airtight containers up to 4 days; it tastes even better after a night in the fridge. Freeze up to 3 months (without toppings). Thaw overnight in the refrigerator. Reheat gently on the stovetop over medium-low or in the microwave, adding a splash of water or broth if needed. Cut and prep toppings right before serving for best texture.

Nutrition (per serving)

Approximate for 1 of 6 servings with toppings: 530 calories; 36 g fat; 35 g protein; 10 g total carbs; 3 g fiber; 7 g net carbs. Sodium varies by broth and salt added.