This easy beanless low carb chili recipe is for those who love chili but don’t love beans or the carbs that come with them! Full of protein and all the flavors of a traditional chili this easy chili recipe will sure to become a family favorite.
If you are looking for a chili that does have bean in it I have a super easy chili recipe that you will enjoy. If you make either of these recipes when there is fresh snow on the ground I would shake up a few snow day margarita to go with your meal.
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How do you reheat low carb chili?
I reheat beanless chili in a small saucepan over medium-high heat. If a stove is not available, reheat the chili in the microwave in a microwave-safe container on 50% heat for 1 minute, stirring halfway through and heating until reaching the desired temperature.
Can beanless chili leftovers be frozen for future meals?
This beanless chili recipe is perfect for freezing for future meals. Be sure the chili has been cooled to at least room temperature by chilling it in an ice bath. Store in freezer safe containers removing as much air as possible to prevent freezer burn.
What do you serve on top of beanless chili?
I love to garnish beanless chili with a variety of toppings. Each bite is full of different flavors. Here are beanless chilling toppings:
- Minced Onion
- Shredded cheddar cheese
- Sour Cream
- Cilantro
- Fritos (omit if you are low carb)
- Tortilla chips, broken (omit if you are low carb)
- Lime wedge
Low carb chili ingredients:
- Ground Beef – I use 80/20 ground beef
- onion, diced
- garlic, minced
- chili powder
- paprika
- ground cumin
- Salt and pepper to taste
- beer (porter or other dark, rich beer) – omit if going low carb or use a low carb beer.
- diced tomatoes and green chilies (think RoTel)
- crushed tomatoes
How to make low carb chili more spicy:
I have this recipe spiced to my family’s taste but you might want a bit more heat. Here are some suggestions for you to kick up the spice in your chili. Add one or all of them. This is YOUR chili. Make it to YOUR tastes.
- ¼ tsp. cayenne
- Sprinkle red pepper flakes
- substitute in Medium or Hot RoTel for the traditional
How to make low carb chili on the stove:
- In a heavy bottom large skillet, brown the ground beef.
- Leave the rendered fat in the pan and saute the onions in the fat and meat.
- Add the garlic and stir for 1 minute, stirring occasionally.
- Skim the fat off the meat, if desired.
- Sprinkle in the seasonings and stir to warm the spices.
- Add 1 1/2 of the beers to the meat. Drink the other 1/2 beer.
- Add the tomatoes & diced chilies and the crushed tomatoes.
- Bring to a simmer and reduce for 30-45 minutes.
How to make bean-less chili in a slow cooker:
- In a heavy bottom pan, brown the ground beef.
- Leave the rendered fat in the pan and saute the onions in the fat and meat.
- Add the garlic and stir for 1 minute.
- Skim the fat off the meat, if desired.
- Sprinkle in the seasonings and stir to warm the spices.
- Add 1 1/2 of the beers to the meat. Drink the other 1/2 beer.
- Add the tomatoes & diced chilies and the crushed tomatoes.
- Transfer to a slow cooker / crock-pot and cook on low for 4-6 hours or high for 2-3.
- Adjust the seasoning before serving.
Pin to Pinterest:
Beanless Chili Recipe
Ingredients
- 2 lbs. Ground Beef
- 1 onion diced
- 2 clove garlic minced
- 2 Tbsp. chili powder
- 1 teaspoon paprika
- 1 tsp. ground cumin
- Salt to taste
- 2 12 ounce beer porter or other dark, rich beer
- 1 can 10 oz of diced tomatoes and green chilies (think RoTel)
- 1 can 15 oz of crushed tomatoes
Instructions
- In a heavy bottom pan, brown the ground beef.
- Leave the rendered fat in the pan and saute the onions in the fat and meat.
- Add the garlic and stir for 1 minute.
- Skim the fat off the meat, if desired.
- Sprinkle in the seasonings and stir to warm the spices.
- Add 1 1/2 of the beers to the meat. Drink the other 1/2 beer.
- Add the tomatoes & diced chilies and the crushed tomatoes.
- Bring to a simmer and reduce for 30-45 minutes.
Nutrition
Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.
Jenn says
Fantastic flavors! We love ours with a little extra heat – perfecto!
Julie Menghini says
We love our chili super thick like this and the hubby says beanless, please! He’s going to love this one and I’m thinking of making some amazing nachos with it. I can’t wait to try. Thank you for such a great recipe!
Sarah says
You are going to LOVE it on Nachos.Glad I could share this recipe with you.
Bec says
Drinking the beer definitely got me in!!! Love it!!!
Sarah says
I know! Right!? Got to test the ingredients for quality!